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Welcome to Crush


Nicole and I, along with our staff and guests, are celebrating a restaurant that has been our heart and soul for over a decade. We're humbled by the recognition over the years and are fortunate to have the support of the dining public through thick and thin. We are thrilled to end the CRUSH phase of our careers on a beautiful high note and to expand with the Coffee Flour Lab and other exciting projects to come. We hope you'll join us in celebration before our last night of service on August 28.

Chef Jason Wilson will continue to provide catering services here and at private locations. Please make arrangements by emailing jennifer@chefjasonwilson.com.

http://www.seattlemet.com/articles/2015/8/7/jason-wilson-s-crush-will-close-this-month

206.30.CRUSH (27874) / Reservations

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Welcome to Crush


Nicole and I, along with our staff and guests, are celebrating a restaurant that has been our heart and soul for over a decade. We're humbled by the recognition over the years and are fortunate to have the support of the dining public through thick and thin. We are thrilled to end the CRUSH phase of our careers on a beautiful high note and to expand with the Coffee Flour Lab and other exciting projects to come. We hope you'll join us in celebration before our last night of service on August 28.

Chef Jason Wilson will continue to provide catering services here and at private locations. Please make arrangements by emailing jennifer@chefjasonwilson.com.

http://www.seattlemet.com/articles/2015/8/7/jason-wilson-s-crush-will-close-this-month

206.30.CRUSH (27874) / Reservations

Our Restaurant

CRUSH is the Award winning modern American restaurant in Seattle's Madison Valley. What began as a dream for a chef and his entrepreneurial partner has blossomed into a truly unique Northwest dining experience where the best ingredients and highest level of service are paramount to each guests visit. 

We are nestled in an original 1903 Victorian home, with a redesigned modern European inspired interior showcasing our open kitchen and the creativity of Chef Jason Wilson and his culinary and service team.

CRUSH offers a seasonally evolving full ala carte menu, a multiple course chef's tasting menu, full bar and award winning wine list. We accept reservations and welcome walk in diners from 5:30-10:00, Wednesday through Sunday, until August 28 2015.

We are available for private dining in our upstairs dining rooms and catering 7 days a week

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The Food


We search our region for the best ingredients to work with. We create relationships with artisan producers, forager, growers, and fisheries that offer us the season's freshest bounty. We cook to the seasons, and the products we use create a sense of place: a modern taste of the Northwest.

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The Food


We search our region for the best ingredients to work with. We create relationships with artisan producers, forager, growers, and fisheries that offer us the season's freshest bounty. We cook to the seasons, and the products we use create a sense of place: a modern taste of the Northwest.

CRUSH cuisine is a personal style. One which can be defined by the sensibilities, inspirations & journey of Chef Jason Wilson and the work he does with his team.

This personal style of cuisine is based on a perspective where quality takes precedence. The precise manner in which the highest quality ingredient is handled, grown or raised — with respect for the season — dictates an overwhelming freshness. We utilize a Modern American approach, employing French Technique as a starting point for our work.

From the bread & butter you start with, to the chocolates & cookies you finish with, we pride ourselves on making everything in house from scratch.

View the August 28 celebration tasting menu →

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The Team


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The Team


jason wilson

Chef Jason Wilson’s Modern American Cuisine has garnered award and notice from across the nation and beyond as his restaurant, CRUSH, has grown over the past 6 years. Named “Best Chef Northwest 2010” from the James Beard Foundation and one of Food & Wines “Best New Chefs 2006,” 

Jason continues to innovate and lead the culinary movement in the Northwest.

A passion for the highest quality ingredients and the very best techniques are the foundation for his cuisine. Embracing a modern sensibility, he works closely with farmers, growers and producers in the Northwest to find the best seasonal offerings. The Monterey Bay Aquarium recognized Jason’s commitment to sustainable seafood in 2010 as a leader in the industry during their “Cooking for Solutions” gala event.

Jason’s culinary experience spans 20 years and many countries. A graduate of the California Culinary Academy, Jason sought out great chefs to learn from: Albert Tordjman (Flying Saucer), Michael Mina (Aqua), and Jeremiah Tower (Stars). Under Jeremiah Tower in San Francisco he found mentorship and built a strong foundation of skills. Following Tower to Singapore, Jason worked as Executive Sous Chef at Stars Singapore working and cooking throughout Southeast Asia. After 2 years Jason landed in Seattle, working for Stars Seattle, where he met his wife and business partner Nicole. Together they opened CRUSH in 2005.

Nicole Wilson

Nicole’s vision for CRUSH started when she first found the 1903 Tudor property. Her 12 years of Commercial Real Estate management and sales experience gave her the business skills to strike out and create a place that captured her sensibilities & spirit; in place, design, quality and experience. She saw the tradition & craftsmanship that was throughout the building in the original woods, windows and classic design. Her vision for a space based on hospitality, inviting rooms and inspired foods took shape through a collaborative design with Interior Designer Shelley Buurman and a 16 month remodel. Nicole’s business acumen has allowed her to establish a restaurant that has grown to become one of the region’s best. Her graciousness, overwhelming sense of hospitality and ability to build service teams who embody her vision can be felt in each step of your dining experience.