I’ve been a fan of Jason Wilson’s Crush for a long time. We went after it newly opened and were captivated by the vibe, decor, service, and especially the food. We had one of those dinners that connected you to a place. Since Crush opened in 2005, Seattle’s food reputation has grown by leaps and bounds. When we went a week ago, we left wondering why we’ve been away so long.
It’s not like we haven’t been fans of Crush. I recommend it to friends all the time. And they’ve all enjoyed it too. From the food to the decor, Chef Jason Wilson and his team at Crush have grabbed all sorts of accolades. In fact, in 2006 Food & Wine named him one of the 10 best new chefs in the country. Stepping into Crush, you’ll be inside a charming old home, juxtaposed with modern touches like fancy white plastic chairs. Plastic you say? Yes, but it’s a design masterpiece of a chair. And that’s what cool about Crush, they’ve taken something unique, looked at a bit sideways, and found their own spin. Like using plastic chairs in the dining room.
It was a local TV show that was OnDemand to trigger our desire to go back to Crush. In the segment with Jason and Thierry Rautureau, Chef Wilson dropped this nugget of info; he exclusively uses Alaskan sea salt. Then when we were at the Chefs Table event at Rover’s last month we were able to converse with Jason about the salt and why he likes this type so much. When he invited us to visit the restaurant and after tasting his lamb saddle, which left us longing for more. Done – we had to go to Crush.