Best Restaurant If Someone Else Is Paying

Thoughtfulness is clearly chef Jason Franey's strength. He uses great care and precision to coax the biggest flavors from even the smallest dishes. An amuse-bouche of celeriac-and-green-apple soup has the same bold flavors as the seared foie gras with pumpernickel streusel. After a little more than a year on the job, Franey's modern presentation of classic comfort foods has earned him approving nods by exacting Canlis regulars, and is drawing new fans every day. His attention to preparation and flavor profiles should not be dismissed. And don't be scared off by Canlis' fine-dining reputation: The staff is young, the menu is exciting, and Walt the piano man knows his way around a Lady GaGa tune or three.

Source: Seattle Weekly

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