Images of Old Hawaiʻi

by Peter T Young Leave a Comment

Salt

Within ten years after Captain Cook’s 1778 contact with Hawai‘i, the islands became a favorite port of call in the trade with China.  The fur traders and merchant ships crossing the Pacific needed to replenish food supplies and water.

The maritime fur trade focused on acquiring furs of sea otters, seals and other animals from the Pacific Northwest Coast and Alaska.  The furs were mostly sold in China in exchange for tea, silks, porcelain and other Chinese goods, which were then sold in Europe and the United States.

Needing supplies in their journey, the traders soon realized they could economically barter for provisions in Hawai‘i; for instance any type of iron, a common nail, chisel or knife could fetch far more fresh fruit meat and water than a large sum of money would in other ports.

A triangular trade network emerged linking the Pacific Northwest coast, China and the Hawaiian Islands to Britain and the United States (especially New England).

Foreign vessels had long recognized the ability of the Hawaiian Islands to provision their ships with food (meat and vegetables,) water, salt and firewood.

Salt was Hawaiʻi’s first export, carried by some of the early ships in the fur trade back to the Pacific Northwest for curing furs.  Another early market was provided by the Russian settlements in Alaska.

Salt Exports ran to around 2,000 to 3,000 barrels a year in the 1830s, reached 15,000-barrels in 1847 and thereafter declined gradually until exports ceased in the 1880s.  (Hitch)

But salt in Hawaiʻi was not just for export.

Salt “has ever been an essential article with the Sandwich Islanders, who eat it very freely with their food, and use much in preserving their fish.”  (Ellis, 1826)

During Cook’s visits to the Islands, King’s journal noted “the great quantity of salt they eat with their flesh and fish. … almost every native of these islands carried about with him, either in his calibash, or wrapped up in a piece of cloth, and tied about his waist, a small piece of raw pork, highly salted, which they considered as a great delicacy, and used now and then to taste of.”

“Their fish they salt, and preserve in gourd-shells; not, as we at first imagined, for the purpose of providing against any temporary scarcity, but from the preference they give to salted meats.”  (King, 1779)

“(T)he Sandwich Islanders eat (salt) very freely with their food, and use much in preserving their fish. … The surplus … they dispose of to vessels touching at the islands, or export to the Russian settlements on the north-west coast of America, where it is in great demand for curing fish, &c.” (Ellis, 1826)

Early salt production was made by natural evaporation of seawater in tidal ponds. (Hitch) “Amongst their arts, we must not forget that of making salt, with which we were amply supplied, during our stay at these islands, and which was perfectly good of its kind.”

“Their salt pans are made of earth, lined with clay; being generally six or eight feet square, and about eight inches deep. They are raised upon a bank of stones near the high water mark, from whence the salt water is conducted to the foot of them, in small trenches, out of which they are filled, and the sun quickly performs the necessary process of evaporation.”  (King, 1779)

The Hawaiians “manufacture large quantities of salt, by evaporating the sea water. We saw a number of their pans, in the disposition of which they display great ingenuity. They have generally one large pond near the sea, into which the water flows by a channel cut through the rocks, or is carried thither by the natives in large calabashes.”

“After remaining there some time, it is conducted into a number of smaller pans about six or eight inches in depth, which are made with great care, and frequently lined with large evergreen leaves, in order to prevent absorption.”

“Along the narrow banks or partitions between the different pans, we saw a number of large evergreen leaves placed.  They were tied up at each end, so as to resemble a shallow dish, and filled with sea water, in which the crystals of salt were abundant.”  (Ellis, 1826)

Early export users were the Russians, who first made contact in the Islands in 1804.  A year or two later, Kamehameha made known to them that he would “gladly send a ship every year with swine, salt, batatas (sweet potatoes,) and other articles of food, if (the Russians) would in exchange let him have sea-otter skins at a fair price.” The following year, they came to the islands for more salt.  (Kuykendall)

Later, in the early-1820s, the Russians could get most provisions cheaper from Boston or New York than from the Hawaiian Islands, but the salt trade between the North Pacific and Hawaiʻi continued.

On September 5, 1820, Petr Ivanovich Rikord, governor of Kamchatka, wrote to Liholiho (Kamehameha II) requesting salt be traded for furs.  In 1821, Captain William Sumner sailed the Thaddeus (the same ship that carried the Protestant missionaries to Hawaiʻi in 1820) from Hawaiʻi to Kamchatka with a load of salt and other supplies.  (Mills)  (Check out the letter from Rikord to Liholiho in the album.)

Another trading concern was the Hudson’s Bay Company (HBC,) a fur trading company that started in Canada in 1670; its first century of operation found HBC firmly focused in a few forts and posts around the shores of James and Hudson Bays, Central Canada.

The Company was attracted to Hawaiʻi not for furs but as a potential market for the products of the Company’s posts in the Pacific Northwest.  That first trip (1829) was intended to test the market for HBC’s primary products, salmon and lumber.  (By then, Honolulu had already become a significant Pacific port of call and major provisioning station for trans-Pacific travelers.)

Back then, salmon was a one of the most valuable commercial fisheries in the world (behind the oyster and herring fisheries.)  (Cobb)  Just as salt was used for curing furs, HBC used Hawaiian salt in preserving salmon.

Hawaiian salt used in preserving the salmon made its way back to Hawaiʻi for Hawaiian consumption.   During the 1830s, HBC sold several hundred barrels of salmon a year in Honolulu.  The 1840s saw a major increase in sales; in 1846, 1,530 barrels were shipped to Hawaiʻi and HBC tried to increase salmon exports to 2,000 barrels annually.  (Thus, the creation of lomi lomi salmon.)

The salt also came in handy with the region’s supplying whalers with fresh and salt beef that called to the Islands, as well as the later Gold Rushers of America.  Here is where Samuel Parker (of the later Parker Ranch fame) started out as a cattle hunter to fill those needs.

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by Peter T Young Leave a Comment

49th State

On January 6, 1912, New Mexico was admitted to the Union as the 47th state; on February 14, 1912, Arizona was admitted to the Union as the 48th and last contiguous state in the Union. (LOC)

It would be nearly 50 years before the 49th and 50th States were added to the Union – the race was on between Alaska and Hawai‘i to be admitted next.

Hawai‘i and Alaska were the only remaining incorporated territories which have not yet become states. Beginning in 1935, nine sets of committee hearings were held on bills for statehood, prior to 1953. (CQ Almanac)

“Statehood for territories perhaps had its inception in 1787, when Congress, still under the Confederation, passed the Northwest Ordi-nance, bringing into existence the territorial form of government and providing conditions for transition from territory to state.”

“Statehood for Hawaii has been brewing for more than a century. There was an American  settlement  in  Hawaii  before  there  was  one  in  California. American  civilization  was  transplanted  to  the  Islands  by  American missionaries in 1820. Successive migration developed a harmonious citizenry of diverse origins.”  (George H. McLane, Executive Secretary Hawaii Statehood Commission)

Act 115, S.L.H. 1947, authorized the establishment of the Hawaii Statehood Commission to “actively support and press the movement for statehood.” (HSA)

Eight known supporters of statehood were appointed, four served at-large and one were appointed from each of the counties. Act 160, S.L.H. 1951 expanded the membership to nine to prevent a tie in voting. Five were members at-large and not more than five were to be members of the same political party.) (HSA)

While the primary function of the Statehood Commission was the advancement of statehood, it was also responsible for representing Hawaii in federal legislation, protecting against discriminatory legislation, preventing discrimination against American citizens of the Territory, correcting false information, and promoting the general interest and welfare of the Territory of Hawaii.  (HSA, Hawaii Statehood Commission)

“The Hawaii Statehood Commission agrees that Alaska meets qualifications hitherto required for statehood, and wishes its fellow territory godspeed.”

The first vote on Hawaiian statehood was in 1947 when the House passed a bill on a 195-133 roll-call vote. (CQ Almanac). The bill was not reported in the Senate.

In 1948 the Senate defeated a motion by William F. Knowland (R Calif.) to remove the bill from the Senate Interior and Insular Affairs Committee, 20-51 on a roll-call vote. (CQ Almanac).

The next floor action occurred in 1950 when the House again passed a statehood bill on a roll-call vote, 261-111. (CQ Almanac, Vol. VI, 1950, p. 410). Again, the Senate did not act.

In 1951 the House Interior and Insular Affairs Committee decided to wait for Senate action before considering similar measures. The Senate Interior and Insular Affairs Committee reported a bill favorably in 1951, but the Senate did not act either that year or in 1952.

“Actions of Congress … have put Hawaii even closer to statehood than Alaska. . . . Hawaii’s enabling act, appropriately dubbed H.R. 49, has been placed on the House calendar for debate during this session of the 80th Congress.”

“Although Alaska’s friends in Hawaii hope there will soon be 50 stars in Old Glory, they feel that Hawaii has a reservation on No. 49.” (George H. McLane, Executive Secretary Hawaii Statehood Commission)

The Chamber of Commerce of Honolulu took an internal vote and the poll revealed 3 to 1 in favor of statehood.  “Upon completion of the poll the chamber board of directors held a special meeting on January 10, 1946, and voted unanimously in

support of immediate statehood for the Territory.”

“The chamber urged west coast chambers of commerce to pass similar resolutions and support Hawaii’s drive for statehood.  “The Seattle, Spokane, Portland, San Francisco, San Diego, Los Angeles, and Oakland chambers passed resolutions endorsing statehood for the Territory. The United States Chamber of Commerce took similar action.” (JC Walker, President Chamber of Commerce of Honolulu, US Senate Hearing, January 5, 1948)

In testimony in support of statehood, the Hawaiian Civic Association statement noted, “The club was established exactly 30 years ago; the membership is restricted to Hawaiians and part-Hawaiians – people of Hawaiian ancestry. They are organized to look after and promote things which will be most beneficial to the Hawaiians and the Hawaiian race.”  (William Kea, President, Hawaiian Civic Association)

When Kea was asked, “Some person stated to me that the large percentage of the Hawaiians were not in favor of statehood and indicated that it is their feeling in the matter Hawaii should be left as it is. You think that is not correct?”  Kea responded, “That is not the impression we gathered from our membership.” (Kea, Hawaiian Civic Association, US Senate Hearing, January 6, 1948)

Another Hawaiian Civic Association testifier stated, “I would like to point out to you that at the time, back in January 1946, we took a poll of the Hawaiian Civic Club through its board of directors and found an overwhelming majority was in favor of statehood.”

“Then in March the question came up again and another vote was taken, and the same result, and last night the board of directors

had another meeting and we got the same result. … We do not doubt that there are some who are opposed to statehood.” (Wilford Richardson, on behalf of Hawaiian Civic Association, US Senate Hearing, January 6, 1948)

The Hawaii Statehood Commission undertook letter-writing campaigns. The Associated Students University of Hawai‘i put out a pamphlet addressed to UH students that supported statehood, saying, in part, “Since this is an issue of great national importance, we know that your group is very interested in knowing why Hawaii seeks admission as a State.”

“It is our hope that through this pamphlet you will be able to get a better understanding of Hawaii’s case for statehood. We feel we are entitled to it and we want you as good Americans to help us get it.”  (Calvin Ontai, President, ASUH)

An unnamed UH ‘Student’ noted in the pamphlet message to other students, “To grant Hawaii statehood would extend the domestic frontier of the United States proper 2,200 miles to the west. It would establish a desirable precedent in granting the island peoples self-government and full political rights.”

“It would be an example we could point to with pride – a wordless criticism of the colonial policy of nations which do not choose to extend to the people under them similar rights. It would mean that within the boundaries of the United States would be included a state which would set an example of full racial tolerance …”

“… a state made up of people of many races and creeds living and working together without friction. It would serve notice to the world at large that the Central and Western Pacific constitute a defense zone of the United States.” (ASUH Pamphlet)

In 1948, the Jaycees produced “The 49th State Fair” (the Honolulu Jaycees copyrighted the name;) it was held at Kapiʻolani Park. (The Jaycees were anticipating that Hawai‘i would become the 49th state.)

The United States Junior Chamber of Commerce (the Jaycees) were formed on the continent in 1920. The Jaycees first appeared in Hawaiʻi in 1930 with the chartering of the Honolulu Junior Chamber of Commerce. (HSA, Hawaii Statehood Commission)

“By this time the country was actively debating the issue of Statehood for Hawaii and Alaska. Most people thought Statehood would be granted first to Hawaii and then to Alaska … we had the 49th State Fair, businesses called 49th State such-and-such …” (George Ariyoshi)

“Statehood was in the air, and everyone expected Hawaii to become the 49th state; hence there was a 49th State record label and a 49th State fair at the old Honolulu stadium.” (Tom Moffatt, Star Revue)

Hawaiʻi’s 1948 “State Fair” won a national award from the National Jaycees who rated it the best project in the field of profit-making conducted by a Jaycee entity in a city of 100,000 or more.

The next year event also won a national Jaycee award (in the field of trade promotion.) The 1949 State Fair was held in warehouses on the Ala Moana Boulevard, EK Fernandez furnished the entertainment.

Then, again, in 1950 the 49th State Fair was selected as the “Outstanding Project of the Year” conducted by Jaycees throughout the nation in cities with populations of 250,000 and more.

However, the ‘49th State’ nickname for Hawai‘i was not to be … on January 3, 1959. Alaska was admitted as the 49th state of the Union; then, on  August 21, 1959, Hawai‘i is admitted as the 50th state of the Union and the 50-star flag became the official flag of the United States.

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by Peter T Young 6 Comments

Honolulu Iron Works

Kamehameha moved his Royal Center from Waikīkī to Kou in 1809 (what we now call downtown Honolulu.) Early descriptions and mapping note a place called Honokaʻupu. It was one of the noted places for rolling the flat-sided stone disc known as “the maika stone.”

This was not far from Richards and Queen Streets, although the great “Ulu-maika” place for the gathering of the chiefs was in Kou. This was a hard, smooth track about twelve feet wide extending from the corner of Merchant and Fort Streets along the seaward side of Merchant Street to the place beyond Nuʻuanu Avenue.

It was used by the highest chiefs for rolling the stone disc known as “the maika stone.” Kamehameha I is recorded as having used this maika track. (Maly)

Later (1852,) it was near here (at Queen (now Ala Moana/Nimitz) and Marin/Nuʻuanu) that a business initiating steam power for business purposes began. (Thrum)

Honolulu Steam Flouring Company also milled wheat sent to Honolulu from the fields on Maui. That year, the Islands produced enough wheat to supply the home demand for flour and left some for export to California. (Ford)

In conjunction was Honolulu Iron Works; David Weston was the machinist in charge. In addition, at one time there was an attempt at making hard bread from the Maui wheat, but it was so hard and flinty that it did not find a market, and the growth of wheat was given up. Then, there were attempts at cleaning rice.

In 1860 the whole premises, with much adjoining property, was swept away by fire. The foundry, at the time owned by Thomas Hughes was soon rebuilt. (Goodale)

But the future of Honolulu Iron Works was not grain. As the sugar plantations flourished, Weston’s machines began producing hardware for the sugar mills. (Dye)

By the turn of the century, the Iron Works was making complete sugar ‘factories’ for plantations in Puerto Rico, Cuba, Mexico, Louisiana, Formosa and the Philippines – as well as supplying Hawaiʻi’s sugar planters. (Dye)

In 1869, Theophilus Harris Davies was a principal owner; at that time, Alexander Young took charge of the operations. Young was first in Hilo, operating a foundry and machine shop there.

Moving to Honolulu, Young bought the interest of Hughes in the Honolulu Iron Works (and remained the manager to the first months of 1896, when he retired, leaving the enterprise at the zenith of its magnitude and importance.)

In 1875, Davies took the lead in refinancing Honolulu Iron Works into a stock company. Honolulu Iron Works, in which Davies invested and which shared Theo H Davies’ (one of Hawaiʻi ‘Big 5’ companies) principal stockholders, directors and officers, but had no legal ties with the company. (Greaney)

“In Queen Street I found and visited the Honolulu Iron Works, of which it may be said that among the industries which occupy the time and attention of the business men of this town, none contribute more to the progress of the Islands’ interests than this.”

“Since the company commenced operations they have steadily increased their plant, year by year, until now they can work from five to six hundred men in the various shops. … A heavy stock of boiler and bar iron, steam and other fittings, water and steam pipe, fully equal to the capacity of the works is always on hand.”

“Every requisite for the repair of larch iron ships and steamers is always in stock and such work is accomplished with great dispatch; but the building of sugar mills and machinery connected therewith, is what has chiefly occupied the company for some years. (Bowser, 1880; Maly)

“A trip through the works is a rare treat, and affords the only definite means of gaining an idea of the magnitude of the business there carried on. Fronting on Queen street is a large two-story building, which will be recognized as the front entrance to the Works.”

“Down-stairs is the general business office where all contracts are ratified and the business of the Works is carried on. There manager Hedemann has a desk. Up-stairs is the drafting room, where all the plans for contracts are drawn. This department has the appearance of the main room of an architectural firm in a great city.”

“Parallel with the building just described, but running back half through the block, is another, a brick structure, in which are located the most important shops of the Works. In it is the foundry, where the greatest machinery is manufactured and handled with the smallest amount of muscular force. … anything from a small bolt to an immense mill shaft is constructed.”

“There are three machine shops, all equipped with the most modern appliances. Back of them is the smith’s department, another large building. Off in the lower yard is the boiler shops, a most important adjunct of the works.”

“Out of it have come the largest boilers in the country today. Plantation mills have been equipped and a majority of the boilers used by the island steamers have been supplied from this shop.” (Hawaiian Gazette, March 12, 1897)

In 1900, the Honolulu Iron Works moved from its old location at Queen and Marin/Nuʻuanu Streets to the shore at Kaka‘ako; other businesses soon followed. (Later, Kakaʻako makai was filled in, forming the peninsula, putting the Honolulu Iron Works on the mauka side of Ala Moana Boulevard.)

Since its beginning, Honolulu Iron Works has participated in the construction of more than 200 cane sugar mills, 8 beet sugar factories, 8 refineries and 6 alcohol distilleries. (honiron)

Davies later sold out to local businessman George Murphy, who, in less than three years, sold to Ward foods. Up until 1960, Honiron (successor name for Honolulu Iron Works) had been operating as an independent corporation when the company associated with J&L in Jeanerette, Louisiana. (honiron) Honolulu Iron Works building in Kakaʻako was later replaced by One Waterfront Plaza.

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by Peter T Young Leave a Comment

Village Green

“This is, then, a complicated problem.” (Adv, June 8, 1965)

In 1924, Robert Hind purchased 2,090-acres and established the Hind-Clarke Dairy.  The Hind-Clarke Dairy was a favored stop along the road, as noted in a 1930 visitor’s guide …

“The Hind-Clarke Dairy, a short way ahead and to our left with a large sign over the entrance, is not to be passed unnoticed. The dairy is a model of its kind and well affords an opportunity to see dairying in its most scientific form. The cottage cheese on sale is, perhaps, the most delicious you have ever tasted.”  (Cultural Surveys)

(The Hind Clark Dairy operation occupied the area now used as ʻĀina Haina Shopping Center and ʻĀina Haina Elementary School.) 

In 1946, Hind sold his dairy operation to Creameries of America, and soon after that began to develop the remainder of his land for residential use.  The former cattle pasture was subdivided into lots to form a new residential community called ‘Āina Haina (which means, “Hind’s land.”)

Soon after this the Hawaiian Dredging Company filled in the old Wailupe Fishpond, forming the Wailupe Circle subdivision. A deep channel (depth of approximately 12 to 20 feet) was dredged around the pond, as well as a channel through the reef to the open ocean) and dredge material filled in the pond.

“[W]hen Aina Haina was first developed commercial zoning was asked for [the ‘village green’ strip of open space fronting Aina Haina].  But area home owners objected and it was finally agreed by all in 1948 to leave the area open space. It was put into a “residential” zoning classification because that was the only suitable category where it could be kept open.”

“The ‘village green’ at Aina Haina is used for recreation purposes, including community carnivals, Lions Club chicken barbecues, Little League practice, dog obedience club training, and just plain playing for kids while parents shop.  But it is also true that there are several other playgrounds in the Aina Haina area, including one at the nearby Aina Haina School.”

“The open view – looking across the green lawn, to the low line of shops and into the deep valley – is one of the more interesting and attractive along a highway that is becoming increasingly closed in from sight of either mountains or sea.  The alternative, no matter how handsome a structure, is hardly likely to equal the open vista.”

Fast forward, “Opinion is Aina Haina is split over the City Planning Commission’s recommendation to rezone the Aina Haina village green for commercial use.” (Adv, June 5, 1965)

“The 75,385 square feet of ‘residential’ land is a tax burden as it now stands. The comprehensive zoning plan, although parts of it can and are being speeded, is several months or more away from completion. Its adoption, however, will provide the Preservation District classification.”

“Presumably this would eliminate the economic hardship argument, although seemingly there would be more profit in commercial buildings than in tax relief.”

“The need for more commercial building in this area seems doubtful. There are four shopping centers from Waialae-Kahala to Koko Head. The neighboring Niu Shopping Center has a number of store spaces still for rent.” (Adv, June 8, 1965)

“Developer Kenneth Makinney has proposed changing the area zoning from residential to commercial, so that he can construct an addition to the Aina Haina Shopping Center.” (Adv, June 30, 1965)  The ‘Āina Haina Shopping Center was built in 1950.

“City Councilmen approved by 7 to 1 vote yesterday commercial zoning for Aina Haina’s village green. … ‘This is an old story in Honolulu.’”

“‘ This isn’t the first time, nor will it be the last time, for land developers to break faith with the City government and the gullible people who are talked int trusting and believing them.’” (said Councilman Frank Fasi, the lone negative vote; Adv, Aug 4, 1965)

One of the first businesses built on the former village green was Hawai‘i’s first McDonald’s, and Ray Kroc showed up for the opening.

“Kroc first realized the possibilities of developing a big franchise operation in the early 1950s, when he was selling mixing machines to make malted milks.”

“Two brothers named McDonald installed eight of his machines in one burger facility in San Bernadino, Calif, and Kroc woke up to the kind of volume business that was possible.”

“He said the McDonalds had developed a formula for a quality hamburger and a new way to doing business which is now the trademark of the McDonald’s chain. … In 1960, Kroc borrowed $2.7 million to buy … from the McDonalds and to buy the sole right to the use of the name and hamburger merchandising ideas.” (SB, Nov 8, 1968)

“Kroc officially opened the Aina Haina unit yesterday [November 7, 1968] but it has been open for business since last weekend.” (SB, Nov 8, 1968)

At the time McDonald’s opened in Hawai‘i with the ‘Āina Haina unit, there were about 1,100 McDonalds spread across the US; in 2023, the company operated and franchised approximately 41,000 restaurants globally (with a plan to grow to 50,000 by 2027).

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Nicholas Peter Canlis

Nicholas Peter Canlis was born in Sacramento, California, in 1913. to parents Nicholas and Susan. He grew up in Stockton, where his parents opened their restaurant The Food Palace and Fish Grotto in 1910. (Nims)

Peter Canlis left Stockton in 1939, determined to make his own way in the world and not follow his parents’ footsteps into the restaurant business. He traveled from California to Hawai‘i in 1939, where he initially sold shoes and then dry goods.  (Nims)

“Following the attack on Pearl Harbor, the facilities at Pearl Harbor, Schofield, Hickam and elsewhere were being bolstered, while others were being created. Barbers Point Naval Air Station was developed.”

“The radio station at Lualualei was commissioned and rest and recreation facilities set up throughout Honolulu. The Armed Services YMCA was developed.”

“Peter Canlis, an employee of a suitcase and shoe supply company … was put in charge of the food facility there. We worked with him on the design of the kitchen and dining room.” (John Lind; Ian Lind)

“That food operation became a popular spot for civilian as well as military use. It was super and Peter Canlis became popular as a result.  Following the war, Peter decided he was going to open his own restaurant.” (John Lind; Ian Lind)

“We were friends from Junior Chamber of Commerce activity and over several nights on my living room floor we made layouts of his proposed first Honolulu location in a small bungalow across the street from Kuhio Beach.”  (John Lind; Ian Lind) 

Canlis “was a guy who had a $1500 budget to convert a World War II blackout Chinese restaurant, called the Golden Palms, into an acceptable steakhouse.”

“And what do you do with $1500? You install a broiler so you don’t have to enlarge the kitchen. You push out and build a wall along the sidewalk so you can put in more tables which you protect with a striped awning. You get your wife to upholster banquettes with sailcloth so you don’t have to buy too many chairs.”

“And when I asked Peter what kind of a lighting budget he had, he said zero so we lit mostly with candlelight.” (WATG)  Canlis opened The Broiler in 1947 about where the Hyatt Regency now stands. 

Finally, the place opened. Peter didn’t have a liquor license so you brought your own booze. People complained about the high prices (a filet was $2.50) but flocked there anyway.” (WATG)

“In 1950, Peter Canlis moved to Seattle and opened the restaurant that would make his mark on the nation’s emerging fine dining scene. Borrowing all he could (fifty thousand dollars) he sought to build a restaurant in the heart of the city, but as an outsider he could not break in.”

“Unknown, untrusted, and with ‘an idea so crazy that Seattle would never go for it’ Peter fought to find his start. Famed restaurateur Walter Clark took an interest in the newcomer and offered a piece of land ‘way outside the city.’ Even as young kids we could recite his answer: ‘If it’s within a dollar’s cab ride of downtown, they’ll come.’” (Canlis)

“His impossibly lofty strategy was to build the most beautiful restaurant in the world. … He bet on upstart Northwest artists (George Tsutakawa’s first sculpture is still our door handle).”

“He snuck fresh fish from Hawaii on Pan Am flights and returned the same suitcases to The Broiler with salmon and Dungeness crab.”

“He built his lounge around a piano and the first post-prohibition liquor license in the city and priced his menu twice as high as the nearest competitor.” (Canlis)

“Then he invited kings and heads of state, business tycoons and civic leaders. He invited them before ever earning the right to. His experiment in Hawaii had worked and in Seattle he would double down on it.”

“Finally, waiting to serve a city of skeptics and naysayers, was his team of women of Japanese descent who had recently endured internment, clad in their own stunning kimonos.”

“Seattle fell for the restaurant and overnight, Europe’s 200-year, influential grip on American fine dining was under legitimate siege.  In the years to follow, three more restaurants were built.” (Canlis)

The initial, rather casual, The Broiler closed in 1953; then, “In 1954, Canlis opened his iconic Canlis Broiler at 2100 Kalakaua.  As late as 1985, it was described in a New York Times story as ‘a dependable old favorite with excellent food and service at moderate prices….’” (John Lind; Ian Lind)

Peter Canlis also opened Canlis restaurants in Portland at the Hilton Hotel, and in San Francisco at the Fairmont Hotel. Those restaurants operated, respectively, from 1963 to 1979 and 1965 to 1985. The Honolulu restaurant was open until 1989.  (Nims)  Honolulu architect George James (Pete) Wimberly designed all four Canlis restaurants. (WATG)

On July 6, 1977, Peter Canlis died at the age of 64 from lung cancer. After services held at St. Mark’s Cathedral, he was buried in his hometown of Stockton, California.

Among remembrances for the man who changed the face of fine dining in Seattle (and Honolulu) was this in The Seattle Times: “Pete was a much-honored restaurateur. He set a standard of excellence from which he never deviated.”

“He was a friend whose gruff exterior couldn’t hide a soft interior. He will be sorely missed by a lot of friends, who counted any day they saw him a brighter one”. (Nims)

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