News came out recently that Chef Wilson is looking to sell the house that Crush has called home for the last 9+ years and probably move to the other side of Lake Washington. Good time to head in and try the new menu that focuses on smaller plates that highlight a single ingredient.
We went for the 12 course tasting menu so tried all but four of the savory dishes. All were excellent but the beef tartar (sadly picture is out of focus) was both our favorites and sturgeon least favorite if only because forced to choose one to rank last.
GINGER: cucumber, big big bubbles, verjus, scallions, Geoduck Clam Ceviche, sea beans
WARM EARTH: tomatoes, burrata, basil
Bacon & Eggs: Dish carried over from older menus through the years. This was best preparation yet.
TARRAGON: suet potatoes, mustard roe, chimichurri, chorizo, Portuguese Octopus a la Plancha
TRUFFLE: egg, arugula, onion, Wagyu Beef Steak Tartar, vodka, parmesan
BLACK GARLIC: english pea, Hamachi, pear, spring onion, celeriac, lemon
PICKLE: celery, apple, rhubarb, chard stems, soubise, Wild Columbia River Sturgeon
FRENCH CURRY: eggplant, yogurt, Neah Bay Black Cod, peppers, cucumber
MAIZE: popcorn, grits, Ibérico Pork Loin, foie gras, peach, basil
TELLICHERRY: watercress, tomato, mint, Cervena Venison Saddle, gorgonzola
FOURME D’AMBERT: Cow’s Milk Blue, Auvergne, France Orange, Ginger, Pear, Thyme Lavash
EARL GREY: Chocolate, Coffee Flour, Orange Marmalade Toasted Marshmallow, Caramel, Cocoa Nib
Mint Macaroon and chocolates