Canlis, every mention

Adapting (by Acquired) Episode 1: Canlis · Acquired Mar 20, 2020 · 24 mentions

• ▶ 0:12 Ben Gilbert Canlis is leading the way in adapting to provide a product in need, delivery food, saving jobs, and ensuring the continuation of the business through trying, trying times.
• ▶ 0:34 Ben Gilbert So, uh, to introduce Mark, I'm gonna borrow, um, a line, uh, or a little bit of Mark's bio from the Canlis website, because I find the, the prose just poetic.
• ▶ 0:49 Ben Gilbert He joined Canlis in 2003 after graduating from Cornell University and serving as a captain in Air Force Special Operations.
• ▶ 1:16 Ben Gilbert He now owns and operates Canlis with his brother, Brian.
• ▶ 1:23 Ben Gilbert And as for Canlis, Food and Wine Magazine has called it one of the
• ▶ 1:29 Ben Gilbert They have received 22 consecutive Wine Spectator Grand Awards and been nominated for 15 James Beard Awards and won three of them.
• ▶ 1:52 David Rosenthal That, you know, most important thing for, for Ben and for me is I know, uh, both of us have had many special memories at, uh, at Canlis.
• ▶ 2:08 David Rosenthal Yeah, well, so for anybody of our listeners who are in the Seattle area, probably many who, even many who aren't, you already know a lot about Canless, but Mark, can you give us a little bit of the history?
• ▶ 2:44 Mark Canlis It's an amalgamation of four generations of Canlases doing restaurants.
• ▶ 3:19 Mark Canlis One of them, Peter Canlis, um, started this restaurant, Canlis, in 1950.
• ▶ 5:39 David Rosenthal So the first iteration of Canlis the restaurant was on Honolulu, grew out of the USO after Pearl Harbor.
• ▶ 7:13 Ben Gilbert And Mark, just to context that for our listeners a little bit, when you say getting back to our high volume roots, for folks not from Seattle, Canlis is fine, fine dining.
• ▶ 9:50 David Rosenthal Your family has run Canless Fine Dining, and in one week, two weeks really, since you started planning, you've thrown that out the window, and now you're doing these three different things.
• ▶ 20:17 Mark Canlis Um, even from the onset, that's what, that's what the goal was, was like, it'd be amazing if for the next three months, Canlis could not lose money.
• ▶ 22:06 Mark Canlis And we always kind of joke about, like, one of the best restaurants in the city actually being Canlis' family meal.
• ▶ 25:35 Mark Canlis Uh, we threw a little splash page on top of canless.com, which is also not necessary.
• ▶ 26:32 Ben Gilbert So Canlis is innovative, not just in the way that over the last 6070 years you guys have changed fine dining, which we haven't talked about, um, on this episode, but, um, um, Mark's given some great talks that, that you can sort of read…
• ▶ 27:51 Mark Canlis I would say that's how often the systems inside of Canlis are changing.
• ▶ 32:27 Ben Gilbert So as we start to wind down here, that's, that's the question on my mind is, I know it's only been four days, but, um, of the three restaurants you talked about and, and fourth that we'll keep under wraps for now, um, what do you think…
• ▶ 32:46 Mark Canlis Um, here's what I hope makes its way into Canlis.
• ▶ 33:29 Mark Canlis Something really powerful happens there, and the whole mission of this company, which is, I know, a really weird mission, but it's, it's to inspire people to turn toward one another, and when we saw the disease spreading, and I am not…
• ▶ 34:26 Mark Canlis We, the Canlis team.
• ▶ 37:29 Mark Canlis What we've been talking about here is my restaurant.
• ▶ 37:34 Mark Canlis You don't have my restaurant, and you probably don't have a restaurant.