It may be in an old building, but the polished hardwood floors and the open kitchen give Crush Wine Bar a fresh veneer. A locally sourced menu is a dreamscape of the chefs' expertise. Lighter dishes to start the meal include warm asparagus salad with Serrano ham, quail egg, and hazelnut butter and charcuterie board. For entrées, the selections are straightforward and well executed, like pork chop with green garlic spaetzle, and lamb saddle with succotash and yogurt. A
sommelier does wine pairings by the glass with panache, suggesting just the right tipple for pacific halibut with potato purée.