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Sunset Magazine lists 19 crown jewels of West Coast dining. Click through the gallery to view them all.
Photo: Kevin Scott/Courtesy Of CanlisSunset Magazine lists 19 crown jewels of West Coast dining. Click through the gallery to view them all.
Sunset Magazine lists 19 crown jewels of West Coast dining. Click through the gallery to view them all.
Sunset Magazine lists 19 crown jewels of West Coast dining. Click through the gallery to view them all.
From a breakfast joint and burgers to a drive-in movie theatre, Seattle's beloved fine-dining hot spot, Canlis, has a few more tricks up its sleeve in the midst of unprecedented times for the restaurant industry.
The longtime upscale dining spot nestled atop Queen Anne has deemed itself quite the creative culinary endeavor throughout the course of the coronavirus, and it doesn't have plans of reopening for its famed fine dining anytime soon.
Instead, Canlis third-generation owners Brian and Mark Canlis have drafted up their newest feat for the restaurant: the Canlis Crab Shack.
Kickstarting in the restaurant's parking lot July 16, the Canlis Crab Shack will serve up a traditional crab feast for both lunch and dinner at $59.95 per person by reservation only.
"The Canlis Crab Shack: an outdoor restaurant in our parking lot featuring buckets of crab, icy beverages and cocktails on draft," the restaurant's website states. "Luxury commodes on wheels and copious amounts of hand sanitizer. Bibs provided. Masks required and bucket hats available for purchase."
Masks will be required for anyone hoping to bib up for the bounty of seafood, and temperature checks will take place among both staff before shifts and diners upon arrival.
Temperature checks for diners is a step few restaurants have taken yet, but, Mark Canlis says, “It’s not a political statement — it just says we care about people."
“A temperature check is the new dress code for Canlis,” he said. “It’s the thing you do to honor the people around you.”
In tandem with the new "dress code" for Canlis in the midst of the novel coronavirus, the Crab Shack will operate by reservation only and will be ticketed in advance.
Tables will remain at least six feet apart, boasting built-in hand sanitizer alongside parties no larger than five people.
The menu is entirely set by the chefs and by Canlis to minimize contact. You sit down, and the food just starts coming for you and your fellow seafood comrades.
The number of staff is expected to be greatly minimized to decrease contact, and payment will remain contact-free.
Canlis staff and the Canlis brothers have constructed the feat themselves in the parking lot, spreading about several tons of sand and adding a wrecked speedboat to spruce up the outdoor decor.
Umbrellas and coverings in the temporary installation will allow service rain or shine for the next couple of months.
According to Brian Canlis, a business model with seating at 50% capacity is not a profitable one. But when it comes to Canlis in all its high-end, service-intensive goodness, “We have every intention of bringing it back…” he says. “The reality is it could be a year or two.”
Nonetheless, amid social distancing, masks, temperatures, handwashing and sanitation, according to Canlis, there's just one other requirement:
"Smiling: 100% authorized and at times absolutely necessary to maintain sanity and remind each other that we’re all in this together."
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Seattle's Canlis announces new Crab Shack plan, ticket sales begin today - seattlepi.com
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