In 2008, this landmark ditched the sauced fish fillets and chops that made it famous, and recruited chef Jason Franey from
Michelin-starred Eleven Madison Park in New York City. Now classics like prawns sautéed in dry vermouth appear alongside Franey’s
more modernist smoked foie gras. The restaurant’s 180° views of Lake Union and the Cascade Range remain, as do traditions
that require men to don a jacket to sit at certain tables.