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  • Express Your Love with Food this Valentine’s Day 02.05.14

    Valentines-Day-Decoration
     

    Valentine’s Day is right around the corner, which means it’s time to celebrate all the love in your life. Whether you want to impress that special someone or experience an extraordinary evening with friends, we’ve got you covered! Indulge in mouth-watering three or four course dinner menus from Cafe Flora, LloydMartin, Tilth and Agrodolce or try the ten-course tasting menu at Crush. If you have a sweet tooth, immerse yourself in chocolate at Blue Ribbon’s truffle-making workshop. For those intrigued by the culinary flavors of cultures around the world, enjoy your evening with the Eastern Mediterranean dishes at Golden Beetle or modern Indian cuisine at Shanik.

     

    Where will you spend your Valentine’s Day this year? See our recommendations below and reserve now before they sell out!

     

    Sustainable Romance at Cafe Flora

    Cafe Flora’s decadent Valentine’s menu provides the perfect escape for a cozy, romantic meal, with a sustainable flair. Their locally sourced vegetarian, vegan and gluten free menu satisfies with delicious flavors and the freshest ingredients. Enjoy signature cocktails and local wine, beer and cider alongside your four-course dinner which includes Savory Potato Empanadas, Yellow Beet & Blood Orange Salad with Avocado Green Goddess Dressing, Saffron Kissed Paella Cakes and Passion Fruit Roulade or Theo Dark Chocolate Mousse. View the full menu online.

     

    $65 per person, excluding tax and gratuity. Reservations are required and run 5-10 p.m.

     

    Cafe Flora is located in Madison Valley at 2901 E. Madison St. Seattle, WA 98112. Call 206.325.9100 to book your reservation.

     

    Blue Ribbon Cooking
    Valentine’s Day Cooking for Two
    Enjoy a date night out and learn to cook with your special someone. Enjoy appetizers, Northwest wine and beer, an instructional cooking class and finish off the night with a four-course sit-down dinner for two on Lake Union including fresh Puget Sound Oysters with Champagne Cream Sauce, Cognac Poached Fig Salad, Lobster Tail with Macadamia Nut Butter, Filet Mignon, Cabernet-Vanilla Bean Poached Pears and more. Includes wine with dinner and a packet of take-home recipes.

     

    $155 per person, must register for two guests; 6:30 p.m.

     

    Dessert Wine Tasting + Chocolate Truffle Workshop
    Get elbows deep in chocolate with your date as you create delicious handmade truffles! After, you’ll adventure together into a dessert wine tasting, pairing different chocolate grades with a variety of dessert wines including Late Harvest Wines, Red & White Ports, Muscats & Rieslings, Champagne & Sparkling Wines. Each couple will take home a box of one dozen handmade truffles created in class.

     

    $85 per person; 8:30-10:30 p.m.

     

    Blue Ribbon is located at 2501 Fairview Ave. E. Seattle, WA 98102. They operate venues in Lake Union, Capitol Hill, Fremont, University District and Tacoma, as well as provide offsite catering at locations throughout the region. Contact Blue Ribbon to book your class at 206.328.2442 or blueribboncooking.com.

     

    Indulge at LloydMartin

    Chef Sam Crannell’s special menus have become loved by the neighborhood and destination diners. Valentine’s Day is no exception with a three-course plus shared dessert tasting menu. Chef Sam creates dishes based on what his purveyors bring to his restaurant each and every day and Valentine’s Day is no exception. Guests can expect indulgent and themed dishes with Gougeres, Squab, Lobster, Filet Mignon, Foie Gras, and Oysters.

     

    Included in the $180 per couple price is a $60 beverage credit that guests can put towards a wine flight, bottle of wine or cocktails. Vegetarian and gluten-free options will also be available.

     

    LloydMartin is located at 1525 Queen Anne Ave N, Seattle 98109. Call 206.420.7603 or visit lloydmartinseattle.com for reservations for one of the two dinner seatings.

     

    Tilth Celebrates Valentine’s Weekend

    Tilth gives reason for a weekend-long romance with a special prix-fixe dinner on Friday, Feb. 14 and a special prix-fixe brunch on Saturday and Sunday (Feb. 15-16). Guests can choose a four-course prix-fixe dinner including Savory Apple Soup, Ricotta Gnudi with chili butter, St. Jude’s Albacore Tuna A La Plancha, and Dark Chocolate Sorbet with shaved chocolate and holmquist hazelnut. With options under each course, the full menu can be viewed at tilthrestaurant.com/events.

     

    Dinner is $85 per person with optional wine pairings.

     

    Couples can wake up the next morning and head to Tilth for a special three-course Valentine’s weekend brunch menu for $25. Start the morning-after with a French Omelet, Cheddar Biscuits and Smoked Pulled Chicken Gravy, Whipped Yogurt with pear and honey comb or Stuffed French Toast with sultana and freeze dried grape. Guests will have options under each of the three courses. The special brunch menu will be available Feb. 15-16 only, in addition to the regular brunch menu.

     

    $25 per person, additional $10 with cava or mimosa with coffee. Tilth is located in Wallingford at 1411 N 45th St, Seattle 98103. Call 206.633.0801 or visit tilthrestaurant.com for reservations.

     

    Valentine Amore at Agrodolce

    James Beard Award-winning chef Maria Hines has put together a four-course menu that will make your Valentine swoon! Start dinner with house made focaccia and build your next four courses with options such as Celery Root Soup with vanilla, fig and red wine; Chestnut Mafaldine with pancetta, wild mushrooms and Treviso; Maple Leaf Farms Duck Breast with medjool date, orange confit and couscous; and Steamed Chocolate Cake with Café Coretto syrup, chantilly and mint. The full menu can be viewed at agrodolcerestaurant.net/events.

     

    Price is $70; optional wine pairing priced at $40.

     

    Agrodolce is located in Fremont at 709 N 35th Street, Seattle 98103. Call 206.547.9707  or visit agrodolcerestaurant.net for reservations.

     

    Taste the Mediterranean this Valentine’s Day

    Enjoy the flavors of the Eastern Mediterranean with a four-course menu with optional wine pairings at Golden Beetle. Guests will enjoy a romantic evening while feasting on Sunchoke Soup with spiced sunflower seed and cilantro; Sylver Fishing Co Spot Prawns with Kattafi, red onion and pear; Grilled Skirt Steak with celery root, freekeh and Aleppo; and Sour Cherry Crepe Cake with mascarpone and mint.

     

    Options for each course; $50 per person; $25 for optional wine pairing.

     

    Golden Beetle is located in Ballard at 1744 NW Market St. Seattle 98107. Call 206.706.2977 or visit golden-beetle.com for reservations.

     

    Shanik Tempts with Dine-in and Take-out Options

    Spice up Valentine’s Day with Shanik’s modern Indian cuisine, available in the restaurant or for take-out from the Shanik Market.

     

    Shanik invites dine-in guests to start the evening with a Mangalore cocktail ($10), a cardamom, cinnamon liqueur with a subtle hint of hot cayenne, crafted just for Valentine’s Day with orange, lemon, fresh ginger and prosecco. Guests can test their adventurous side with the Roasted, Ground Cricket Paranta with spicy tomato chutney. Other guest favorites include the Vegetable Koftes in creamy tomato curry, Grilled Venison Medallions on tamarind and date puree, and the ever-popular Spice Encrusted Lamb Popsicles.

     

    Intimate dining at home doesn’t have to mean hours in the kitchen. The Shanik Market, next door to the restaurant, provides options for take-out that requires only simple preparation at home. Valentine cooks can create their own menu with such items as Punjabi Lamb Curry, Chicken with Kalonji Spice, Saag and Paneer, Yellow Lentil Curry, Cumin Scented Rice and even Naan, Chapatti and Tamarind-Date Chutney. Available in the freezer (20 minute boil-in-a-bag preparation) and refrigerator (5 minute reheat), complete your Valentine dinner with a bottle of wine from the Shanik Market. Full Market menu available: shanikrestaurant.com/market.

     

    Shanik and Shanik Market are located at 500 Terry Avenue North, Seattle 98109. Call 206.486.6884 or visit shanikrestaurant.com for reservations.

     

    Spoil Your Valentine at Crush

    Founded on the love of a husband and wife, Crush’s chef Jason Wilson presents a ten-course tasting menu that will make your Valentine’s Day memorable. Courses include “Chips and Dip” Chicharones, Harissa Crisps, Duck Tongues and Sweetbread Croutons, Creme Fraiche, Mustards, Yogurt, Bacon; Roasted Cauliflower, Monterey Squid, Black Truffle Soup, Purple Cabbage, Mint and Dill; Beet Cured Hawaiian Mero Sea Bass, Black Garlic, Coriander-Mint Churi, Ash roasted Sunchoke; Montana Wagyu Beef Eye of Rib, Parsley Vinaigrette Carrot in Chamomile Butter, Black Trumpet Bone Marrow Puree; and Chocolate Hazelnut Mousse, Basil Poached Strawberries, Pistachio Chantilly.

     

    Menu is $125 per person; $25 foie gras supplement; optional $75 wine pairing.

     

    Crush is located at 2319 East Madison Street, Seattle 98122. Call 206.30.CRUSH(27874) or visit chefjasonwilson.com for reservations.

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  • Miller’s Guild in this month’s Food & Wine 02.04.14

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    This month’s Food & Wine is all about steakhouses – the meat-driven concepts that notable chefs are reinventing across the country! From big wines to bold cocktails, thoughtful side dishes and beef cuts that are raising eyebrows, Seattle’s own Miller’s Guild from Chef Jason Wilson graces the pages of the national magazine. Take a peek at this slideshow to see the 9 best new steakhouses in the country

    Vegetarians will settle into the pages nicely too, with recipes that shine a light on vegetable dishes, something often considered an afterthought from steakhouses of the past. Chef Jason gives us proof with his Grilled Radishes with Rosemary Brown Butter recipe.

    With Coon Striped Prawns, Quail, Lamb, and more on the menu, Miller’s Guild is more then a steakhouse – it’s a place for all to enjoy with the wood-fired cooking at dinner and weekend brunch (coming soon to weekday breakfast and lunch).

    Pick up your Food & Wine issue on newsstands now!

     

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  • Miller’s Guild Offers Soft Opening Feast 11.25.13

    MGGrillEvent_Cauliflower



    Miller’s Guild is ramping up for its public opening in mid-December by offering a series of soft opening dinners on December 7 and 11-13. Chef Jason Wilson has designed a four-course menu that encourages guests to indulge in a bolstered lineup of wood-fired cooking for $75, prior to opening to the general public.

    Reservations are required during the four soft opening dates; walk-ins will not be accepted. Diners can reserve their spot by signing up at MillersGuild.com; a member of the Miller’s Guild team will finalize the reservation with a credit card.

    The four-course menu promises a blowout feast of wood-fired meats, seafood, vegetables and more, prepared on the restaurant’s nine-foot-long, custom-made, wood-fired grill.

    Soft Opening Sample Menu:

    First Courses

    Dungeness Crab & Basil Toast with Lemon & Jowl

    Charred Radicchio, Pancetta, Creamy Parmesan and Braised White Beans

    Salads and Such

    Grilled Apples & Pears, Ancient Grains, Frisee

    Roasted Beets with Horseradish Cream & Mint

    Crispy Pig Face with Chicories, Pickles & Mustards

    Main Courses From The Grill

    Painted Hills Flat Iron with Wild Mushrooms

    Rolled Lamb Breast & Belly, Escarole, Lardons, Lemon Garlic Caper

    Grilled Yakima Valley Quail with Pickled Chanterelles

    Sides

    Cheddar Cheese Farro

    Wild Mushrooms with Kale & Brown Butter

    Grill Roasted Mashed Potatoes with Gruyere Cheese

    The $75 menu is exclusive of alcohol, tax and gratuity. For additional purchase, Miller’s Guild will offer in-house, cask-finished spirits and exceptional handmade wines from the Pacific Northwest and beyond, including six wines on draught, custom-made for Miller’s Guild.

    About Miller’s Guild

    Chef Jason Wilson will fire up his custom-made, wood-fired Infierno Grill at the opening of Miller’s Guild in December. The restaurant’s space, within the historic Vance Hotel (Hotel Max), has been stripped to its 1926 bones to reveal not only the history of the building but more importantly the back-to-basics intentions of its James Beard Award-winning chef. Miller’s Guild will open serving dinner only, but will eventually serve breakfast, lunch, and dinner daily. It is located at 612 Stewart Street in downtown Seattle. Learn more at 206.443.3663, www.MillersGuild.com, Facebook.com/MillersGuild and Twitter @MillersGuild.

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  • Miller’s Guild Offers Seats To Pre-Opening Parties 11.04.13

    MG NameandWheel


    Miller’s Guild Offers Seats to Pre-Opening Parties

    Chef Jason Wilson and team “kickstart” nose-to-tail butchery, dry-aged beef and cask-finished craft spirits, returning the favor with seats at pre-opening dinners and other VIP perks


    Seattle— Chef Jason Wilson’s Miller’s Guild is one of the most anticipated restaurant openings of 2013. With construction not far from completion, the Miller’s Guild team has launched a Kickstarter campaign to help fund their ambitious dry-aging, nose-to-tail butchery, and cask-aged spirits programs. As a reward for supporting these programs, Chef Wilson is offering much-coveted seats to the Miller’s Guild Pre-Opening Dinners that begin on Dec. 4 and a host of other VIP perks. See the campaign here; live through November 17.

    Chef Wilson explained, “We are really excited about Kickstarter, because it connects us with people who are excited and engaged in what we are doing.  When we came up with these great, but expensive ideas for 75-day dry-aged beef, nose-to-tail butchery of heritage breed livestock, and cask finishing our own spirits, we thought that it would be a great opportunity to let other people who are as excited as us about these ideas get involved with Miller’s Guild.”

    What’s in it for Kickstarter partners:

      $25 – A logoed Miller’s Guild T-shirt with the phrase “I support Beef, Butchery & Booze.”

      $75 – An exclusive seat at one of the pre-opening dinners to experience the wood-fired grill, dry-aged beef and heirloom livestock nose-to-tail butchery program that Kickstarter support helped launch.

      $500 – A VIP reservation for two to one of the pre-opening parties that gets supporters not only seats at the dinner, but also a pre-dinner reception and a post-dinner tour of the space, plus the supporter T-shirt.

      $2500 – Chef Jason Wilson and Miller’s Guild Chef de Cuisine Kelly Gaddis host an intimate butchery class for 10 featuring an animal from the butchery program, followed by a dinner feast.

      Known for modern, technique-driven cooking at his restaurant Crush, Chef Wilson wanted to get back to a more visceral, basic style of cooking. When the opportunity came to anchor a new 76-seat restaurant at the 1926-built Hotel Max, he partnered up with a restaurant dream team including his wife and Crush co-owner Nicole Wilson, ChefStable Group founder and owner Kurt Huffman, and former Best Young Sommelier in America, Jake Kosseff.

      The foundation of Miller’s Guild cooking comes from its nine-foot-long, custom-made wood-fired grill that will infuse complex, rich flavors into simply prepared meats, vegetables and fish. Whole animal butchery of heritage breed livestock will use the entire animal for grill cuts, sausage and charcuterie, and bones for stock. Its 75-day dry-aging beef program will highlight a New York steak and a bone-in ribeye for two. Cask-finishing spirits will allow the team to add its special touches to a cocktail inspired by the classics.

      About Miller’s Guild

      Sometime in December, Chef Jason Wilson will fire up his custom-made, wood-fired Infierno Grill at the opening of Miller’s Guild. The restaurant’s space, within the historic Vance Hotel (Hotel Max), has been stripped to its 1926 bones to reveal not only the history of the building but more importantly the back-to-basics intentions of its James Beard Award-winning chef.  Miller’s Guild will open serving dinner only, but will eventually serve breakfast, lunch, and dinner daily and is located at 612 Stewart Street in downtown Seattle. Learn more at Facebook.com/MillersGuild and Twitter @MillersGuild.

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    • Summer Kicks Off Happy Hour and Patio Dining 05.29.12



      With summer upon us, Seattle’s top-notch restaurants are progressively opening their long awaited outdoor patios for guests to further enjoy lunch, dinner, happy hour and brunch. The time to dive into cold, handcrafted cocktails, up to half off menu items, and lounge in the open air with good company has arrived at last. For restaurants offering reservations, book online or call directly.

      Listed as one of Seattle’s finest, Golden Beetle is not only offering outdoor patio seating, but also $4 per plate happy hour specials daily from 5-6 p.m. Experience the spices and flavors of Eastern Mediterranean cuisine with small plates of Skagit Valley Mini Burgers, Lamb Chickpea Stew, or Spiced French Fries with harissa aioli. The outdoor tables present a perfect way to unwind with happy hour specials of $3 house wines by the glass, $4 wells, $2 Rainier Draft, and exceptional cocktail specials daily for only $7.

      Tilth’s outdoor seating makes the experience of organically certified, New American cuisine even more unique during weekend brunch or nightly dinner. The menu is always evolving to capture the freshest ingredients from local farmers, with dishes such as Housemade Potato Gnocchi, Slow Cooked Sockeye Salmon, and one of the most popular menu items, Mini Duck Burgers. All plates are available in large or small portions encouraging guests to mix and match to diversify their dining experience.

      At Crush, the Modern American, award-winning menu items are all patio friendly, serving beautifully crafted dishes and tempting wines from around the world. Arouse your senses with culinary creations of Waygu Beef Carpaccio and Parisian Tartar, Ahi Tuna Crudo with Sunchoke Puree, or Sautéed Sea Scallops and Roasted Porcini. Enjoy happy hour on the patio or in the bar with all menu items under $12 and Crush’s wines by the glass poured as flights of 2 oz tasters for $12, every Sunday-Friday, 5-7 p.m.



      For a fresh new vibe of Modern American cuisine, dine at Lloyd Martin in the heart of Queen Anne (pictured above). Stop by during “Social Hour” for the perfect time to mingle and enjoy special pricing at the bar Tuesday-Saturday from 5-6 p.m. Using high quality ingredients to distinguish their Social Hour menu, the $5 plates become a steal of a deal. Chef-Owner Sam Crannell changes the menu daily with such items as Croque Madame, Lamb Meatballs with ramps, Foie Gras, and Housemade Fresh Mozzarella. Drink specials include $3 craft drafts, $6 wines by the glass and endless options for personalized cocktails around $8.

      Vegetarian favorite Cafe Flora is offering patio garden seating, surrounding guests with scents of fresh herbs, which they will often find garnishing their favorite dishes. Happy hour is Monday-Friday from 3-6 p.m. with 50 percent off all starters, $3 drafts, $6 wines, $1 off well drinks and a rotating $6 cocktail special. Happy hour items range from Sweet Walla Walla Onion Rings with an ancho chile barbeque sauce, Garlic-Tamari Edamame, to a unique Pecan Lentil Pate. Check the menu board or ask your server for their daily cocktail specials, relax and soak up the sun!

      Enjoy Pecado Bueno’s signature $3, 100% agave tequila margarita and special happy hour menu now being served on all three outdoor patios from 3-6 p.m. and 9 p.m.-close, daily. Dive into $5 and under small plates of Grilled Chicken Quesadillas, Spicy Black Bean & Carnitas Soup, three Soft Tacos or three Taquitos with your choice of meat. Drink specials include $5 wells, $3.50-$4.75 drafts, $5 housemade sangria, $5-$6 wines, as well as $7.50 and under festive taqueria style cocktails. The outdoor patios feature a fire pit, waterfall and more.

      For a retro style Chinese experience, Lucky 8s China House is offering weekday happy hour from 4-6 p.m. and daily 10 p.m.-1 a.m. with $4 wines, $2 PBR, and $4 wells. The specialty food menu tempts customers with $1-$2.50 small plates featuring items such as Szechuan Rib, Pork Bao, Hot & Sour Soup, and Egg or Spring Rolls. Their signature Dragon Fire Shrimp is featured for just $6.

      Vios is welcoming guests to their outdoor patio to enjoy authentic and inspired Greek lunch, dinner and weekend brunch. Enjoy authentic dips such as Babaganoush, Olive Tapenades or Hummus with warm pita bread for under $5.50, or a traditional Greek Salad to start. For heartier entrees, the Caramelized Onion Gyro Flat Iron Steak or Two-Skewer Lamb Souvlaki with roasted tomatoes and creamy tatziki sauce will hit the spot. Kids menu items offered as well, including traditional Mezze, Mac and Cheese or Spaghetti and Meatballs.

      Lots of options for what we are hoping is a long, sun-filled summer! Cheers to happy hour and outdoor dining season!

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    • Explore How Far $28 Will Get You During SRW! 04.13.12



      Now that Seattle Restaurant Week has officially begun, you may be finding yourself overwhelmed with choosing between 150+ restaurants each serving outstanding dishes.

      If you’re seeking guidance about which reservation to book next, take our advice and see what’s cooking at Cafe Flora (featured above), Crush, Golden Beetle, and Tilth. We’ve listed their specialized SRW menus below to show how these local restaurants are using elegant dishes and rich flavor to heighten the celebration. Trust us, when we read the menus, we couldn’t believe a three-course dinner this good could be $28 either!

      *Remember: For each three-course menu, select one dish for each course.

      1. Crush – serving 3 course dinner
      Appetizers
      Stinging Nettle Veloute
      Spring Greens & Pickled Garden Vegetables
      Crisp Berkshire Pork Belly
      Entrée
      Roasted Pacific Ling Cod
      48 Hour Beef Short Rib Crepinette
      Strozapretti Pasta
      Dessert
      Artisan Cheese Selections
      Lemon Merignue Tart
      Chocolate Olive Oil Cream Sundae

      2. Golden Beetle – serving 3 course dinner
      Appetizers
      Red Bean and Pepper Soup -oregano, crushed red pepper, yogurt
      Iceberg Wedge – pomegranate, feta, walnut
      Potato and Kasseri Cheese Pastry – dry cured olive, phyllo, paprika
      Entrée
      Steamed Taylor Shellfish Clams – lemon-tahini broth, cilantro, serrano
      Wood Fired Chicken Kebab – carrot, cous cous, almond
      Beluga Lentil-Rice Stew – tomato sauce, spinach, crispy onion
      Dessert
      Sour Cherry Pudding Cake – white chocolate, sour cherry, fresh breeze milk
      Baklava – black walnut, crème fraîche, rose water
      Chocolate Truffle Torte – Chantilly, pistachio cream

      3. Tilth – serving 3 course dinner
      Appetizers
      Savory Apple Soup gruyere, caramelized onion, crouton
      Baby Iceberg Lettuce radish, pecorino, mustard vinaigrette
      Roasted Garlic Flan cauliflower, fresh breeze cream, green garlic
      Entrée
      St. Jude Albacore Tuna cardoon, cannellini bean, crème fraiche
      Carnaroli Risotto bloomsdale spinach, wild mushroom, pine nut
      Skagit River Ranch Pork choucroute, purple sweet potato, cabbage slaw
      Dessert
      Maple Crème Brulee maple blossom, candied bacon, cornmeal cookie
      Carrot Cake golden raisin, walnut, cream cheese
      Theo Chocolate Pudding rhubarb, candied pistachio, shaved chocolate

      4. Cafe Flora – serving 3 course lunch and dinner

      LUNCH (3 courses for $15)
      Appetizers
      Vegan Cinnamon Roll – sticky caramelized sugar, toasted pecans, vanilla icing (vegan)
      Pate Platter – lentil pecan paté, seasonal fruit, marinated olives, red onion confit, rosemary croccantini (vegan, available gluten free)
      Strawberry Butter Lettuce Salad – strawberries, peas, grilled spring onions, basil black pepper dressing (vegan, gluten free)
      Entrée
      Potato-Crusted Quiche – spring onions, fresh herbs, goat cheese with fresh grilled asparagus and wild morel ragout (gluten free)
      Spring Caprese Scramble – fresh mozzarella, green garlicky grape tomatoes scrambled with eggs or tofu, topped with fresh basil pesto, with roasted potatoes or grits (available vegan, gluten free)
      French Dip Sandwich – thin sliced, grilled portobello mushrooms, caramelized onions, melted Swiss cheese, seeded baguette; roasted garlic-mushroom jus with yam fries or house salad (available vegan)
      Dessert
      Strawberry Rhubarb Crisp – vanilla ice cream, elderflower caramel sauce (vegan, gluten free)
      Huckleberry Ice Cream – honey caramel, Russian tea cake (gluten free)
      Lemon Pot De Crème – lemon curd, Russian tea cake (gluten free)

      DINNER
      Appetizers
      Cardoon and Green Garlic bisque – mushroom ragout on crostini
      Strawberry Butter Lettuce Salad – strawberries, peas, and grilled spring onions, basil black pepper dressing (vegan, gluten free)
      Spring Wontons – baby bock choy, goat cheese crema, rhubarb chutney, black bean garlic sauce (available vegan)
      Entrée
      Oaxaca Tacos – roasted corn tortillas, cheddar and smoky Mozzarella mashed potatoes, lime crème fraîche, cotija cheese, fire roasted salsa; with black bean stew, fresh corn and pepper relish and braised greens (gluten free)
      Spring Morell Risotto – haricovert, snap peas in an herbed pistou, Parmigiano Reggiano, roasted cherry tomatoes (gluten free)
      Tuscan Asparagus and Fava Bean Polenta – chive blossom polenta, grilled asparagus, fava bean mousse in an artichoke heart with sweet onion and nicoise olive tapenade, toasted almond gremolata. (gluten free and vegan)
      Dessert
      Strawberry Rhubarb Galette – hibiscus crème chantilly, honey caramel (gluten free)
      Chocolate Brownie Coupe – salted peanut butter balsamic ice cream, hot fudge, chocolate crumble (vegan and gluten free)
      Lemon Pot de Crème – lemon curd, Russian tea cake

      Make your reservations today! You only have 5 days left to indulge in Seattle Restaurant Week.

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    • Chef Jason Wilson’s R&R 07.05.11

      Ever wonder what chefs do in their off time? They can’t always be mad scientists working away in their kitchens. Even the best of them need a little break to reinvigorate their creativity and James Beard winner Jason Wilson of Crush is no exception. The July/August issue of Northwest Palate shows Jason playing on the Yakima River doing what he does to relax – Fly Fishing! The piece features a recipe from Jason that he conceptualized while wading in the river surrounded by nature.

      Grab the issue on newsstands now or order online and see how the natural surroundings of fly fishing are reflected in the recipe. Try your own hand at the recipe or leave it to Jason and enjoy it at Crush. The trout will melt in your mouth with the perfect accompaniments for savoring the remarkable dish – we can attest to that!


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    • CRUSH celebrates six years! 02.15.11

      Chef Jason Wilson invites you to join in the celebration. . .



      On February 22, CRUSH will be celebrating six years as a phenomenal player on the Seattle culinary scene. Chef-owner Jason Wilson has received national accolades and recognition since the beginning of CRUSH and now Jason invites you to celebrate the growth of the food scene in Seattle by toasting CRUSH and it’s six years of service to you!

      For each of the six courses, Jason is bringing back a dish from each year in business. Many will find their favorites from years past and we’re betting that others will kick themselves for missing these dishes and not dining at CRUSH from the beginning. Take a peek at what you could be doing in just one week:

      Amuse Trio “Bacon n Eggs” Smoked Steelhead Roe with Blis Bourbon Syrup & Parsnip Flan

      Pasta CourseHousemade Tagliarini with Caviar Sauce, Meyer Lemon & Sea Urchin

      Fish CourseRoasted Neah Bay Black Cod with Glazed Pork Belly, Fennel Confit, Spinach & Pinot Noir Sauce

      Main CourseGrilled Anderson Valley Lamb Chop with “Tongue & Cheek” Runner Beans Sautéed Rapini & Syrah Sauce

      Cheese CoursePistachio & Point Reyes Fresh Chevre Tart Arugula Pesto, Braised Endive & Muscat Grapes

      DessertCocoa Macaroon with Dulce de Leche, Salted Caramel & Pomegranate Sauce, Madelines


      The six course, six year anniversary dinner is $72 with an optional wine pairing for $52. Call CRUSH for your reservation at 206.302.7874. Only offered on February 22 and seats are going fast. No really, they are!

      Congrats to Jason, Nicole and the rest of the team at CRUSH on a very, very successful six years delivering some of the most memorable food in Seattle. We tip our hats – and our champagne flutes – to you! We are proud to be your partner!

      Follow Jason on Twitter @ChefJasonWilson; CRUSH Website.

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    • Chef Jason Wilson dishes holiday ideas on New Day! 11.19.10

      Chef and James Beard winner Jason Wilson shares his ideas for holiday alternatives on KING 5 New Day Northwest. See how the pros do it in their homes on the big day!



      As a bonus, check out events at CRUSH this holiday season.

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