Seattle >Food & Dining > Crush
2319 E Madison St, Seattle, WA | Directions 9811247.619347 -122.301963
Tuesday-Sunday 5-10:30 p.m.; small plates served until midnight; closed Monday.
Neighborhoods: Stevens, Capitol Hill
Lukewarm Overpriced Mediocrity – It seems that when a restaurant has a mandatory 20% gratuity for a party of 5 or more and you have 5 or more people in your party you are asking for trouble.
I will preface what I am saying by sharing that I have been to Crush before and we had a great experience and that is why we went back, however, based on this last experience I think we will find other places to patronize.
I found the wine markup very high especially knowing that there would be an automatic 20% gratuity added on top of the markup.
Our waitress didn’t seem to have a lot of patience or time for us and we all felt a little rushed to place our order and get through the meal.
Our first course was brought out and we were eager to dig in. While many of the dishes tasted good none of them were hot, most were barely lukewarm. We had the Foie Gras and Sweetbreads on our last visit and had them again this visit, however they were prepared differently and not nearly as good. As I mentioned before they brought us an amuse bouche which was creative, beautiful and delicious. Our main courses were brought out and as we dug in many of us were sadly disappointed. My $30 sous vide fish that looked like a piece of processed fish tasted a lot like processed fish cake and was only served with a few sea beans. It was very disappointing. Some of our other party did enjoy their food but were not a fan of the food not being hot and not being served with a starch and in some of the cases the serving size itself.
My dessert was the best part of the meal and the most generous portion. Although the desserts are not inexpensive it was very good.
We have continued to talk about our meal since dining at crush but none of the comments have been good ones.
Very Pleasing in every way – My wife of 20+ years and I had a wonderful time here. From the friendly service and good wine list to the superb food and pleasing presentation. We could have been in Paris.
Simply the best – The minute we walked in the door, we were treated like honored guests. We even created our own tasting menu and the waiter checked with us before pairing an "expensive" wine with one of our courses. The food is simply the best in Seattle. And when we got the bill, we were surprised at how reasonable it all was. There is simply not a better restaurant in Seattle.
Heavenly, but don't come hungry – January 29, 2009 - The atmosphere and food are absolutely outstanding, however, the portions are (insultingly) small. Order the Lamb and you'll find three pieces the size of your pinky, along with sausage the size of the tip of our pinky?all for a mere $36.00. Unless something changes I don't think we will be back.
Best restaurant in Seattle – 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 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 boy am I glad we did. We 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 & 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 Jason 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 really seemed to enjoy talking about all the amazing food. Cocktails were delicious as well, I really liked the Northwest Sidecar which was had a Douglas Fir syrup that we were told was made with fir needles from the back yard of the house. Our server also brought us out an extra dessert and a plate of hand made chocolates. All in all a very memorable night, best dinner I have had in ages and well worth the money. Highly recommended.
Is it a Crush or is it true Love – Five best reasons to visit Crush in November!
1. Jason Wilson - James Beard 2008 Best Chef NW finalist for 2008
2 .Crush is fun, young, loud, trendy
3. Crush has THE BEST NW Cuisine available!
4. Crush is in Dining Around Seattle $30 3 course dinner Sun-Thurs.
5. You will never get a better deal one of the best Restaurants in the NW
Go to urbanspoon to see more profession reviews, blogs, user reviews and other useful links on Crush.
P.S. no I don't work there - just a huge fan.
Close your eyes and savor the flavor! – This was a special romantic evening that was perfect in every way! We were greeted warmly at the door and seated quickly. The service was impeccable! The decor is modern as is the food (it's New American). The dark wood floor and off white furniture and white orchids serve as the backdrop and canvas so that all you see (focus on) is the food. Pleasing music plays in the background, but softly enough that when we cut into the sweetbreads, all we heard was "crunch" . We started with the Foie steak (absolutely amazing) and the sweetbreads, moved on to the lamb (lovely) and braised short rib (a MUST). Even if you don't save room for dessert, it is worth forcing yourself to experience it. We had the peach "pie" which was more like a cake but had the best damn peaches and crust I've ever had. Not your traditional dessert, but oh so much better! I would skip the chocolates as they sound better than they actually tasted, and we just did not like the bacon chocolate at all. Open your mind and mouth to experience all CRUSH has to offer and you will enjoy a meal you will never forget!
The Best – My wife and I went to Crush the other night and had the best dining experience we have ever had in Seattle.
First off, the wine list is amazing. A great combinations of both old world and new world wines. We picked a great bottle of Chapoutier Cornas 2001 to go with our meal. it was incredible and a very difficult vintage to find theses days. The only thing better than the wine was our food and service. We began with seared foie gras served on a cormeal waffle with a fantastic huckleberry sauce, and sweetbreads that were described as "chicken fried". Our waiter explained they were first poached then wrapped in chicken skin and fried. They were out of this world and served with a cabbage slaw and a bourbon and mustard sauce. For entrees I had the short ribs which were mind blowing. The meat just fell apart it was so tender. My wife had the sea scallops served on a pecarino risotto topped with apricots and as our waiter described it proscuitto dust!!!!! He explained how the Chef renderes the fat and adds tapioca starch to it and it truly becomes dust like. it coated your mouth with a ham flavor which enhanced the sccallops and the apricot, outrageous. We finished with an amazing bacon chocolate cake. Our server really new his stuff. All in all a memorable experience. Can't wait to get back soon
Great food, so-so service – We went to Crush on a Sunday night with friends. It was a group of four adults and one child. I must say that the juxtaposition between the traditional vibe of the house and the very very modern vibe of the furnishings still has me wondering. Not sure about the white, plastic chairs and white formica tables. A bit cold. That being said the food is very good. We started off with the sweetbread app. They are wrapped in chicken skin and fried. Not for the calorie adverse but they were delish. The two sauces complemented the sweetbreads very well. We also tried the fresh asperagus soup topped with a poached egg. The soup was vibrant and extremely fresh. A definite A+ at our table. For entrees two of us had the black cod with minted peas. The cod was cooked perfectly with a nice salty crust and the peas tasted like they were picked and shelled just before cooking. Yummy! My husband had the lamb dish and I have to say, it was very tender and not to lamb-y. Our other friend had the famous short ribs that she said were very tender and flavorful. We all thought that the portion size was just right, nobody left hungry for sure. For desert we tried the panacotta crumble and the bacon ice cream/cake/cookie. The panacotta was heavenly, it literally floated in you mouth and it was not too sweet, but just enough to take the edge off the rhubarb crumble. None of us got excited about the bacon dessert though. It's just strange and I would defintely not order it again. In terms of service our main waiter must have had an off night because every time he poured a glass of wine he would splash some on the table. Luckily it didn't get on anyone. Either he was going to fast or was inexperienced at pouring. The assistant server was pretty good, but would sneak up behind people to pour water and I saw many people "jump", not just our table. Overall we all thought it was very good and will come back for more.
Good - But Service Is Pretentious... – The food was great, except for the raw fois gras. I know its supposed to be served rare - but not raw. Other than that the meal was wonderful, especially the to-die-for short ribs.
But the service, while attentive, was really pretentious. The guy kept calling me Madame. Where are we - Paris? It was so over the top my mom and I started giggling at one point. True, I am 43 and probably had a good 10 years on the waiter, but Madame? It was too much. The wine steward comes over in jeans and has a 'what's up dude' kind of attitude and the waiter calls me Madame.
Jason - have a litle chat with your wait staff.
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