Canlis

The original! Prepared tableside for the entire party.

geoduck and kasu chowder

agnolotti, guanciale, and arugula

agrodolce, crème fraîche, and asian pear

vanilla and port reduction

yogurt, white chocolate, and honey

hazelnut and crème anglaise

leek, koji, brassica, and hazelnut

turnip, mandarinquat, and rosemary

yogurt, fig leaf, and chimichurri

Dry aged Pure Country Ribeye, Canlis potatoes, and Dungeness crab with sturgeon caviar. A course for the entire table.

barley, matsutake, and seaweed

Geoff Davis digs into a totally fresh take on California soul food at Burdell, one of 2023’s most highly anticipated openings.

Opened by Peter Canlis in 1950, this fine dining institution is now owned by the third generation of the family.

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