Canlis is a Seattle restaurant that has, for 70 years, reached toward the sky in its perch overlooking Lake Union, like a cool modernist spaceship in an outtake from The Man Who Fell to Earth.

Canlis, Seattle’s premier fine dining institution, announced Thursday morning that, due to the novel coronavirus pandemic, it will suspend fine dining operations indefinitely, but start a drive ...

Seattle's popular, upscale restaurant Canlis has painted its entire building pink, and owners say it is for a two-day Barbie-themed event coming up in August. FOX 13 Seattle.

Canlis, a fancy Seattle restaurant, is only serving take-out due to COVID-19. Establishments around the country could be forced to do the same.

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Canlis, one of the premier fine-dining establishments in Seattle, has promoted James Huffman to executive chef.He is the first Seattle-born chef to lead the kitchen in the restaurant’s 75-year ...

And Seattle restaurant owner Brian Canlis for one is frankly a little sick of hearing it. “It was great, like back in March,” said Canlis, co-owner of the iconic Seattle fine dining restaurant ...

Among America’s name-brand salads — the Cobb, the Waldorf — the Canlis Salad occupies its own unique place. On the menu at Seattle’s Canlis since it opened in 1950, the mixture of romaine ...

The challenges of the pandemic have kept Canlis, Seattle's premier fine-dining institution, on its toes. Now, with summer gone and the crab shack closed, Mark and Brian Canlis' latest idea ...

Seattle’s Canlis is changing its summer hours. The fine dining restaurant announced, via a Facebook post last week, it will be closed on weekends and will instead be open Monday through Friday.

Aisha Ibrahim will lead the kitchen of the celebrated 70-year-old restaurant in Seattle. By Elizabeth G. Dunn Since closing its dining room in March 2020, Canlis has reinvented itself several ...

Canlis, one of the premier fine-dining establishments in Seattle, has promoted James Huffman to executive chef. He is the first Seattle-born chef to lead the kitchen in the restaurant’s 75-year ...