Seattle – Crush

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.

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GINGER: cucumber, big big bubbles, verjus, scallions, Geoduck Clam Ceviche, sea beans

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WARM EARTH: tomatoes, burrata, basil

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Bacon & Eggs: Dish carried over from older menus through the years. This was best preparation yet.

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TARRAGON: suet potatoes, mustard roe, chimichurri, chorizo, Portuguese Octopus a la Plancha

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TRUFFLE: egg, arugula, onion, Wagyu Beef Steak Tartar, vodka, parmesan

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BLACK GARLIC: english pea, Hamachi, pear, spring onion, celeriac, lemon

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PICKLE: celery, apple, rhubarb, chard stems, soubise, Wild Columbia River Sturgeon

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FRENCH CURRY: eggplant, yogurt, Neah Bay Black Cod, peppers, cucumber

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MAIZE: popcorn, grits, Ibérico Pork Loin, foie gras, peach, basil

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TELLICHERRY: watercress, tomato, mint, Cervena Venison Saddle, gorgonzola

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FOURME D’AMBERT: Cow’s Milk Blue, Auvergne, France Orange, Ginger, Pear, Thyme Lavash

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EARL GREY: Chocolate, Coffee Flour, Orange Marmalade Toasted Marshmallow, Caramel, Cocoa Nib

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Mint Macaroon and chocolates

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