About this Business
From Our Editors
Crush: A User’s Guide
How It Works: The dinner menu is made up of “tastes,” and Crush recommends each diner order four to seven items.
- 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.