Post #492622 by Sweet Daddy Tiki on Sat, Nov 7, 2009 5:35 PM

From Better Homes and Gardens Famous Foods from Famous Places (1964)

"Patrons of Canlis Charcoal Broiler Restaurant can be sure of excellent food prepared from the finest ingredients. The head chef, Joe Ching, coordinates menus and recipes among all three Canlis' restaurants, located in Seattle, Portland, and Honolulu. The Seattle restaurant, opened in 1950, is a contemporary-style building of gray stone and dark stained wood. Its location high above Lake Union allows one of the most dramatic views of city lights and water to be found in Seattle. Diners may look through windows to see tier upon tier of sparkling lights that climb the hills surrounding the dark water of the lake. Each table is softly lighted by a copper-shaded candle; room lights are held to a minimum so the drama of the setting becomes a part of the enjoyment of the dinner. Guests are deftly served by pretty Japanese girls wearing bright colored kimonos. A high point of any Canlis dinner is the pleasure of watching them prepare a Canlis Special Salad from a cart next to the table. With no apologies to Caesar the salad contains mixed greens tossed with croutons, minced bacon and grated cheese. All is blended with a dressing of lemon juice, olive oil, a coddled egg, and freshly ground pepper. Other specialties at Canlis are charcoal broiled steaks and chops prepared at the huge, copper-hooded broiler that's a dining room focal point. And a Canlis baked potato is a production in itself. It's freshly baked and topped with butter, sour cream, chopped green onions, Romano cheese, and bacon crumbles. Just as delicious are the poached shrimp and king crab legs served with mock hollandaise sauce. With coffee at the end of a delectable dinner, a cleverly folded napkin containing bright foil-wrapped candies is placed in front of each guest, a pleasant ending to a wonderful dinner."