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2319 E. Madison St. Seattle, WA 98112

206-302-7874

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Critics'
Pick
Best View From the Inside
Award Winner 2010

Cuisine(s): American, Modern American, Pacific Northwest

Hours: Tue-Sat 5:30pm-0am

Price: $$$
Payment Types: All Major Credit Cards, cash, ATM/Debit

Features: Patio/Sidewalk Dining, Takeout, Private Party, Catering

Serving: Dinner, Late Night
Alcohol: Full bar

Reservations: Accepted, Online Reservations Available

Parking: Street

Description

Jason and Nicole Wilson's Madison Valley restaurant is becoming like nirvana for a certain class of local grubniks--a white-on-white temple to Chef Jason Wilson's James Beard Award-winning modernist's take on Pacific Northwest cuisine. The renovated 1903 house is beautiful, the restaurant itself wildly popular, and Chef Wilson's food is occasionally revelatory in the way it can make the simplest things new all over again. A bowl of tagliatelle, a piece of short rib, a slip of foie gras--these are all just ingredients until they are put in just the right hands. And thankfully, the chef and his crew have the skills to make the best of everything they touch.

2010 | Best View From the Inside

It used to be that most restaurants kept their chef and all their cooks tucked away in the back of the house, well out of public view. And this was smart, since in many cases the swells in the dining room really didn't want to see the kind of people who were cooking their dinner. And it was good for the cooks too, because being shut away from the public meant they could play their own music and behave as badly as they wanted without ever breaking the illusion that the kitchen was staffed by... More »
2010 | Best Savory Dessert

It might be listed on the menu as an appetizer, but Crush's parsnip flan with Steelhead roe, bacon-infused crème fraîche, and parsnip frites is nothing less than an unsweet treat. The flan is a savory pudding with a delicate bitter edge, the perfect foil for the bacony-rich crème fraîche and the orange salt bombs of Steelhead roe. This plate, all soft textures and hits of intense color, looks every bit a dolled-up dessert--but don't be fooled. It is certainly rich... More »

Looking Back on Restaurant Week

By Hanna Raskin | Fri, October 28, 2011

I don't blame restaurant staffers for dreading Seattle Restaurant Week: It's frustrating to have a dining room taken over by hordes of demanding bargain hunters. But I'm very grateful that so many res... More »
Short Ribs, Long Pleasure at Crush

By Jay Friedman | Thu, August 18, 2011

Last year at this time, I interviewed Chef Jason Wilson for an Edible Seattle article about sex and food, exploring the idea that diners' eating preferences can predict what kind of sex lives they hav... More »
Our 107 Favorite Restaurants, 2011

By Jason Sheehan, SW Staff | Wed, March 23, 2011

"So what's the best restaurant in the city?" On a good day, some of us will be faced with that question several times before lunch. It will be asked by readers and strangers, by family members and old friends. And the answer is never a good one. ... More »
Seattle's Best Meals of 2010

By Jason Sheehan | Wed, December 29, 2010

It has been almost a year now since I came to Seattle—since I burned out my transmission in the mountains and came limping and coasting down the other side like some kind of crippled Dorothy dragging herself toward the Emerald City. I had nothing ... More »
Come On Chef Jason, Show Us Your Big Squash

By Leslie Kelly | Thu, October 21, 2010

Crush chef/owner Jason Wilson has gotten down and dirty this summer, planting a garden near his restaurant, a plot of fertile land worked for more than 30 years by the late father of a loyal customer.... More »
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dishing | Seattle, WA | 24 Reviews

| Tue, September 7, 2010

I love Crush for more of a splurge meal. Jason Wilson is the chef here. The food is always absolutely brilliant - it really highlights whatever's in season. Just fabulous Northwest fresh style.

Dinner Menu

Starters
Additional Bread Service $5

$22.00

Ahi Tuna Crudo With Sunchoke Puree
foie gras emulsion, pickled baby vegetables, & ras el hanout

$17.00

Snake River Farms Wagyu Beef Carpaccio With “parisian Tartar”
smoked cippolini relish, radishes, cashew pistou, & watercress

$20.00

Buckwheat Noodles With Dungeness Crab, Edamame & Yuzu
chervil & purple mustard greens & urchin butter

$18.00

Warm Butter Clams With Potato Bacon Parmesan Emulsion
pickled apples, mustard noodles, fennel & kohlrabi

$24.00

Seared Hudson Valley Foie Gras “steak”
clove scented angel food cake, almond, huckleberries & belgian endive

$18.00

Sous Vide Organic Chicken Egg & Pork Belly Crisped With Cider
puy french lentils, quince, watercress & frisee,

$14.00

“bacon & Eggs”
parsnip flan with smoked ikura roe, bourbon maple syrup & bacon crème fraiche

$16.00

Citrus Marinated Baby Beets With Grilled Belgian Endive
peppercorn, mint, balsamic figs and prosciutto

Fish, Meats, Game & Fowl

$32.00

Atlantic Black Bass With Glazed Pork Cheeks & Tangerine
parsnips, pearl onions, and castelvetrano olives

$33.00

Sauteed Pacific Turbot With Preserved Lemon
vaudouvan

$34.00

Sauteed Sea Scallops And Roasted Porcini
hubbard squash puree, hazelnuts, sherry and saba pears

$32.00

48 Hour Braised Painted Hills Beef Short Ribs
yukon potato puree, roasted cippolini onions, truffle horseradish pistou

$29.00

Grains Of Paradise Scented Duck Breast
baby turnip, duck confit, brussels sprouts, and kumquats

$38.00

Espresso & Cardamom Roasted Anderson Valley Lamb Loin
dates, persimmon, cauliflower & syrah sauce

Artisan Cheeses
Our Cheese Selections Showcase A Devotion To Artisan Cheese Making From The Finest Producers & Importers All Cheeses Are Served With Seasonal House Made Garniture And Accompaniments

$5.00
Tasting Of Five $24.00

Vendeen Bichonne
raw cow’s milk, france

$5.00
Tasting Of Five $24.00

Silt Coos
pasteurized goat’s milk, oregon

$5.00
Tasting Of Five $24.00

Aged Gouda, Noord Hollander
pasteurized cow’s milk, holland

$5.00
Tasting Of Five $24.00

Billy Blue
raw goat’s milk, oregon

$5.00
Tasting Of Five $24.00

Paski Sir
pasteurized sheep’s milk, croatia

Desserts
A Tasting Of Seasonal Inspirations Hand Crafted By Lori-ann Masaki.

$15.00

Apple Tart Tain
sous vide caramel apple with sage & cinnamon sticky bun, salted caramel pastry cream, cinnamon buttermilk ice cream

$15.00

Cranberry Tart
ginger cake with cranberry compote, cinnamon bourbon anglaise and pecan ice cream

$18.00

Chocolate, Tcho & Valrhona
salted butter caramel sundae with manni per me & sea salt warm coulant with blackberries & praline ice cream “smores” in an unconventional way

$15.00

Pumpkin Cheesecake
pumpkin and black tea spiced cheesecake, gingerbread spiced crumble and chai ice cream

Each $2.00

Homemade Sea Salt Caramels

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Crush

2319 E. Madison St. Seattle, WA 98112

206-302-7874

Description

2010 | Best View From the Inside

2010 | Best Savory Dessert

By Hanna Raskin | Fri, October 28, 2011

By Jay Friedman | Thu, August 18, 2011

By Jason Sheehan, SW Staff | Wed, March 23, 2011

By Jason Sheehan | Wed, December 29, 2010

By Leslie Kelly | Thu, October 21, 2010

dishing | Seattle, WA | 24 Reviews