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Map & Directions 2319 E. Madison St.
Seattle, WA 98112
  • American, Modern American, Pacific Northwest
  • Sun, Tue-Sat 5pm-10pm
  • All Major Credit Cards, cash, ATM/Debit
  • Patio/Sidewalk Dining, Takeout, Private Party, Catering
  • Dinner, Late Night
  • Full bar
  • Accepted, Online Reservations Available
  • Street


Seattle Weekly's 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 and romantic, 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.

Member Reviews

  • dishing wrote a review for Crush
    on 09/07/10

    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.

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Tips from foursquare

  • Bravo on 12/02/10

    Jason Wilson’s new American cuisine restaurant in Madison Valley. Adventurous cooking, good service and fun wine list. A house transformed into a slick and smart looking restaurant. -Thierry Rautureau

  • Seattle Met on 11/09/11

    Seven years in, Jason Wilson has proved himself incapable of resting on his formidable laurels (James Beard, Food and Wine)—and diners will taste it in the form of a thousand perfect surprises.

  • Bill C. on 09/17/10

    Hands down THE best restaurant in Seattle in it's category, everything delights in flavor and yum factor. It's rare to see this type of culinary execution across the whole menu.

  • Seattle Met on 06/30/10

    Best, Wilson’s plates nearly always offer “the yum factor”: that undefinable element that makes fine cuisine into good eatin’. Exhibit A: His buttermilk fried sweetbreads, with crisped potato, mustard

  • Iain on 09/07/09

    High end, interesting spot (a house in a semi suburban/semi hood location), great wine list & staff who know what they are talking about.

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