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Crush Restaurant Review: 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.