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2319 E. Madison St. (23rd Ave. E.) Send to Phone
Innovative cuisine served with style from the kitchen of an old Craftsman house.
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Local Deals: 120 * 90

Dinner Tues.-Sun.

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: Chef Jason Wilson uses Pacific Northwest ingredients in creative dishes showcased on a menu grouped around various tastes, such as ginger, maize or pickle. Starters such as buckwheat noodles with Dungeness crab or butter clams with a 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. Seasonal desserts can 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. The century-old Craftsman home that Crush inhabits has a minimalist décor, which is warm and inviting.

User Ratings & Reviews for THIS RESTAURANT IS CLOSED 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


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