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Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

Crush

2319 E. Madison St. (23rd Ave. E.) Send to Phone
Seattle, WA 98112
206-302-7874 | Make Restaurant Reservations | Menu
chefjasonwilson.com
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Chic spot inhabiting a century-old, restored Craftsman home. Crush Restaurant is one of GAYOT's 2013 | Top 10 Seattle Northwest Cuisine Restaurants | Top 10 Seattle Special Occasion Restaurants |

Cuisine

Open

Dinner Tues.-Sun.

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Dining room at Crush, Seattle, WA

Crush Restaurant Review

: Showcasing the Pacific Northwest, chef-owner Jason Wilson’s creative seasonal menu blends influences from France and Italy. The century-old Craftsman home that Crush inhabits has a minimalist décor, which is both warm and inviting. Starters like buckwheat noodles with Dungeness crab or butter clams with potato-bacon-Parmesan emulsion set the stage for bold entrées: beef short ribs braised for 48 hours, duck breast with kumquats, and espresso-cardamom roasted lamb loin. From the sea, it’s hard to resist the Atlantic black bass with glazed pork cheeks and the sautéed scallops with squash purée and saba pear. Desserts range from cranberry tart to pumpkin cheesecake. Professional service and a wine list offering selections from the Pacific Northwest, as well as all corners of Europe, make this spot a special occasion destination.

User Ratings & Reviews for Crush
Average rating    5
Reviews 1 - 1 of 11
Crush exceeds all expectations!
by gregavelli on Sun Jan 04, 2009 8:43 pm
 
I had always heard that getting into Crush could be quite a difficult task, but much to my surprise I called on a Friday afternoon and was able to get a party of 6 in that same evening with no problems whatsoever. The friendly host said he could definitely fit us in and we had a beautiful table overlooking the open kitchen. We opted for the chef's tasting menu and were continuously amazed with 9 courses of the most beautiful and exquisite food I have ever seen. We started with what our server called "Bacon & Eggs(!)" which was a parsnip flan with salmon caviar, bacon and black pepper creme fraiche, and a maple syrup that had been aged in bourbon barrels! Oh my goodness! It was to die for. We also had a beautiful Japanese hamachi crudo with pickled carrot & ginger and spiced Asian pear. Soooo good. Even the bread was amazing, made in house and topped with black Alaskan sea salt. Other highlights included the sturgeon which was sourced fresh directly from the Quinault Indian tribe right here in Washington, amazing foie gras with quince, endive, and cinnamon brioche, and of course those legendary short ribs that Chef Wilson has become known for, which are cooked sous vide for 24 hours. No detail was left out during the course of our dinner. Our server was extremely knowledgeable and really seemed to enjoy talking about all the amazing food. Cocktails were delicious as well, I really liked the Northwest Sidecar which had Oregon brandy and a Douglas Fir syrup which we were told was made with fir needles from the back yard of the house that the restaurant is situated in. All in all a very memorable night, best dinner I have had in ages and well worth the money!!!
 
Reviews 1 - 1 of 11



RESTAURANT AWARDS 2013

Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.

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