Crush

Food & Drink
2319 E Madison St., Seattle, WA 98112 2319 E Madison St., Seattle Directions
+12063027874
This place has not been rated by customers.
100% of 10 customers recommended
Closed Merchant This place is closed.

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About this Business

  • Cuisine
    American, Contemporary, French, Italian, Tapas
  • Meals
    Lunch, Dinner
  • Price
    $30-$50
  • Cuisine
    American, Contemporary, French, Italian, Tapas
  • Meals
    Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Street
  • Delivery
    No
  • Takeout
    Yes
  • Reservations
    Yes
  • Vegetarian Options
    Yes
  • Gluten Free Options
    Yes
  • Catering
    Yes
  • Good For Kids
    Yes
  • Good For Groups
    Yes
  • Kids Menu
    Yes
  • Show Less

Tips

2 Tips
Verified
Report | 3 years ago
Leave plenty of time to enjoy your meal. Amazing food and friendly service and delicious cocktails. The foie with "French toast" was spectacular.
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Verified
Report | 3 years ago
The food was amazing - we did the 10 year anniversary tasting menu. an incredible variety of proteins that were prepared with skill. There were 12 courses. But we were there for 5 hours which was way too long, too much down time in between courses.
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From Our Editors

Crush: A User’s Guide

Pacific Northwest Cuisine | Small Plates | Tasting Menu | James Beard Award–Winning Chef

How It Works: The dinner menu is made up of “tastes,” and Crush recommends each diner order four to seven items.

Sample Tastes

  • Mint—peas, green apple, chawanmushi, dungeness crab, bacon
  • Beets—bone broth, bacon, wild Sitka Alaska king salmon, horseradish, asparagus
  • Maize—popcorn, grits, Ibérico pork loin, foie gras, peach, basil
  • Kasusake—kimchi, maitake mushrooms, Snake River Farms wagyu beef, bok choy, consommé

A More Curated Dining Experience: Many diners opt for the chef’s tasting menu, which includes approximately 12 courses with optional sommelier-selected wine pairings.

Who’s in the Kitchen? Chef Jason Wilson

  • Education: Le Cordon Bleu College of Culinary Arts
  • Résumé: worked at Flying Saucer and Aqua in San Francisco before cooking and traveling in Southeast Asia and learning pastry techniques in Paris
  • He and his wife opened Crush in 2005
  • Won the James Beard Foundation award for Best Chef: Northwest in 2010

Inside Tip: Peruse the 17-page wine, beer, and spirits list. Thirteen of those pages are dedicated solely to wines.

If You Can’t Make It, Try This: Chef Wilson’s latest venture, Miller’s Guild (612 Stewart Street). Located in Hotel Max, the restaurant serves up brunch, dinner, and craft cocktails in a rustic environment, complete with a 9-foot-long wood-fired grill in the center of the room.

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Crush

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