What makes dining at Crush special for groups?
Crush caters to guests’ needs individually. From taste preferences to table configurations, no detail is too small in our eyes to create a guest experience that is simply the best. We have smaller, intimate dining rooms where guests feel much more private and can enjoy conversation without the noise of larger restaurants. Our food speaks for itself. We listen to the seasons and get inspired by the very best ingredients we can find.
Do you have a favorite dish to serve groups?
Everyone seems to love our 48-hour beef short ribs, the “bacon n eggs” and our chocolate coulant. But I am open to anything.
How would you describe the current dining scene in Seattle?
We have a very dynamic dining scene in Seattle. There are many chef-owned and smaller restaurants trying new and fun things. I believe we are slowly moving past the farm-to-table; having adopted this philosophy as a way to simply operate, many chefs are looking to great technique to create fun and innovative experiences. I call the latest trend as a seafood “by-catch”—many of us are doing fun things with sardines, mackerel, skate, octopus and flounder.
Aside from your own establishment, what are some of your favorite dining spots around Seattle?
Lark is fantastic food, as is Canlis and the Book Bindery.
Do you have any recommendations in the outlying areas of Seattle?
Cedarbrook Lodge in SeaTac is truly exceptional—an amazing dining experience with a very talented chef.