Nearly seven decades of history, hospitality, and cliffhanging views from atop Queen Anne Hill cemented Canlis’s icon status long ago. But third-generation owners Mark and Brian keep Canlis in league with the country’s dining vanguard. (Even when it means morphing into a crab shack, or taking the whole operation outside as they did during their grueling series of pandemic pivots.) Chef Aisha Ibrahim infuses Japanese techniques, local ingredients, and myriad influences into a three-course menu where you select the dishes, but the Canlis kitchen furnishes a few snacks and surprises along the way.