Yet even before those heady days, before WWI, in March of 1909, President Teddy Roosevelt stayed at the Mena while preparing for his one year African safari. He needed to hire 200 staff for his adventure - cooks, stewards, translators. And in Roosevelt’s need, Nicholas Peter Canlis found his gift.

He could cook. He could steward. He spoke fluent Arabic. He would see Africa, and then perhaps the world. Roosevelt hired him on. Eventually, he reached the U.S. with an Egyptian passport. At Ellis Island, the K in Kanlis was changed to a C – the Canlis name had arrived in America.

Grandpa moved west to California and married a young immigrant beauty with a nose for the flavors and aromas of the old country. Together, they opened the first-generation Canlis restaurant in Stockton. Mama ran the front and Papa ran the back. Nick’s eldest son, Peter, became his reluctant apprentice.

In the late 1930’s, Peter struck out on his own, heading to Hawaii to sell dry goods. During World War II, Peter’s knowledge of food and his shrewd purchasing skills led to an offer to manage the United Services Organization’s Honolulu food service operation. Soon everyone on Oahu knew that the best meal to be had in Hawaii was at the USO!

After the war, Peter remained in Hawaii and opened the first Broiler, a ten-table sidewalk restaurant in Waikiki.

In 1950, Peter Canlis moved to Seattle and opened the restaurant that was to put his mark on the nation’s fine dining scene. He picked a magnificent view location just three miles north of the downtown core, and with characteristic vision, he hired up-and-coming architect Roland Terry, who was later to become the dean of Northwest architecture. Terry’s sweeping and timeless building welcomed guests with a great stone fireplace, a span of angled windows to capture the view, and the glistening copper charcoal broiler placed right in the middle of the dining room. Peter offered fine dining and elegant service to attract movie stars and wealthy international travelers. Instead of waiters in tuxedos, he chose the grace and charm of kimono-clad waitresses.

Among many firsts, Peter Canlis is credited with creating team-style service, being the first to design a restaurant with the kitchen exposed to the dining room and pioneering much of what is today called Northwest cuisine.

Fifty years later, Peter Canlis’ jewel is marvelously run by the next generation of family restaurateurs, Brian and Mark Canlis, preceded by their parents Chris and Alice. Together, they have preserved the traditions of this famous landmark while adding their creativity and energy to Canlis.