“We order whiskey and wine, are handed menus, and pore over the document which, in itself, exists like a history lesson on the glacial change of tastes and flavors and the particular obsessions of the Canlis family. There are dishes here that have existed, fundamentally unchanged except in price, for 60 years. The Canlis Salad has been called one of the 100 best dishes in America by Saveur magazine. The steak tartare is still made in accordance with a recipe written by the elder Canlis, if with somewhat different ingredients. And if you ever get the chance, the Peter Canlis Prawns are, with no exaggeration, one of the best things you will eat in your life.”Read Jason Sheehan’s full review of Canlis.Now, prepare to drool.Photos by Joshua Huston.Published on March 31, 2011

Chef jason Franey plates the smoked salmon.

Smoked Sockeye Salmon: with yogurt, sorrel and lobster coral.

Peter Canlis Prawns: Sauteed in dry vermouth, garlic, red chilies and lime. Be sure to try these with The Kraken.

Live Maine Lobster: Butter poached with butternut squash, chestnuts and tarragon.

Brian and Mark Canlis.

Scallop Mousse with Squid ink spaghetti, cauliflower, tarragon and tomato.

In the spotless kitchen.

Muscovy Duck (for two): 14-day dry aged duck breast, roasted whole and accompanied by apricot chutney, soubise and turnips.

The Lounge at Canlis – a lovely spot to relax. Bar Manager James MacWilliams is one of Seattle’s greatest.

This man plays Lady Gaga on the piano – and makes it sound good.

The famous view.