Crush

Reserve

Crush Review

Chef Jason Wilson added a respectable feather to his cap in 2010, when he won a James Beard award for Best Chef Northwest. Occupying a converted two-story house (with dining rooms on both levels), with a sleek beige-and-brown palette and mod 1960s gleaming-white chairs, Crush may convince you that you're Downtown, not on the southeastern edge of Capitol Hill. The food is always very tasty (and often sublime): braised short ribs are Crush's signature dish, and they're so good that the menu could begin and end right there. However, seafood dishes are also superbly executed, such as crusted Neah Bay black cod with Wagyu beef broth and salsify. Start the meal with crispy sautéed veal sweetbreads or roasted beet salad with chevre. The desserts—such as lemon olive oil cake, housemade doughnuts with berry sauce, or molten chocolate cake—are very ambitious and sometimes quite good. The place doesn't seem to have one particular demographic—you'll see gourmands, couples, local families, Capitol Hill hipsters, and more. Despite the clamor for a table on the weekend, friendly servers remain serene and you'll never be rushed out the door.