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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.