Crush
2319 E Madison St
23rd Ave. E.
Seattle, Washington 98112
USA
Phone: 206-302-7874
23rd Ave. E.
Seattle, Washington 98112
USA
Phone: 206-302-7874
| Food | - |
| Service | - |
| Ambiance | - |
| Overall: | - |
Location & Nearby Info
Cafe Shar0.03 mi
Fargonian0.03 mi
Bottleneck Lounge0.04 mi
Oscars Restaurant0.19 mi
Deano's Cafe and Lounge0.22 mi
El Gallito0.25 mi
The Harvest Vine0.28 mi
Hollyhock Bakery0.29 mi
Essential Baking Company0.29 mi
Cuisine:
Crush Description:
Combine contemporary cuisine, minimalist white décor, and innovative style inside a century-old house, and you have the essence of Crush. Chef-owner Jason Wilson is noted for his creative approach to Pacific Northwest cuisine, which he blends with French and Italian influences. For an intriguing starter, order the grilled Japanese yellowtail and porcini mushrooms served in a black truffle vinaigrette. Or dip a spoon into the elegant pumpkin soup dusted with foie gras powder and crunchy pumpkin seeds and served with a duck confit rillette. Tiny, tender hand-rolled potato gnocchi are bathed with a creamy Gruyère sauce accented by roasted chanterelles, arugula and truffle oil. Entrées may include grilled duck breast accompanied by heirloom farro, baby turnips, caramelized onions and pomegranate sauce. End on a sweet note with a deconstructed version of apple pie graced with Oregon brandy caramel. 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.
Reviews of Crush
Crush exceeds all expectations! by gregavelli
2009-01-04 01:13:11.0
2009-01-04 01:13:11.0
Overall
Food
Service
Ambiance
Review :
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!!!
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!!!