Canlis harkens back to the 1950’s, an era when fancy restaurants were regularly described as being “swanky.” The third generation of the Canlis family now runs the place, and in order to modernize the restaurant’s menu, they hired the talented Jason Franey to run the kitchen. Franey, who was Daniel Humm’s second at Eleven Madison Park, works his magic with contemporary dishes like Muscovy Duck roasted with plums, prunes and Marco Polo black tea, which coexist alongside Peter Canlis Prawns and other stalwarts that have been on the restaurant’s menu since their opening. Add "polished service," an "exquisite wine cellar stocked with 18,000 bottles" and a "magnificent Mid-Century modern building offering views of Lake Union" to the equation and you have a restaurant that will please everyone from discerning diners to businessmen to your 90 year old Aunt.