Podcast | What the pandemic did to fine dining at Canlis
The owners of the iconic restaurant discuss the many creative ideas that came as they contended with the peak of the COVID-19.
Sponsors help make Crosscut’s independent nonprofit journalism possible. However, sponsors have no influence over editorial content. To view Crosscut’s editorial independence policy, visit our advertising definitions page .
Canlis Restaurant in Queen Anne. (Sarah Hoffman/Crosscut)
When the COVID-19 pandemic arrived in the United States, just about every business had to rethink how business is done, especially those that relied on the ability of people to gather in numbers.
Restaurants were among the hardest hit by the restrictions put in place by local and state governments.
Subscribe to Crosscut Talks on Apple Podcasts, Spotify, Stitcher, or Podbean.
Hardship followed, but so did innovation, as the pandemic changed the way people dined. Among the most innovative restaurants was Seattle fine dining stalwart Canlis.
For this week's episode of the Crosscut Talks podcast, we have partnered with the Your Last Meal podcast to bring a conversation with the owners of Canlis about how they weathered the first year of the pandemic.
