To celebrate our autumn birthdays (which are within 11 days of each other), Spencer and I selected Canlis for our joint celebration. While the meal didn’t live up to our memories of Canlis’s glory days under our friend and fellow Pacific Northwest food writer Greg Atkinson (we missed the Mrs. C Salad, Greg’s wonderful way with fresh vegetables, and the dishes–such as the Caesar Salad–that used to be prepared tableside), a few of our choices still proved to be classics.

Here is Spencer’s New York Pepper Steak, served medium-rare as requested with Truffle Fries and a half bottle of Ridge (California) Zinfandel. 

And luckily, Canlis still serves their Grand Marnier Soufflé, a labor-intensive, tough-to-time dessert with a side of Crème Anglaise. 

General Manager Mark Canlis also sent over Canlis’s seasonal dessert offering: Concord Grape Sorbet and Pinenut Polenta Cake, which is definitely worthy of becoming one of the restaurant’s “new” classics.