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Jason Wilson and his wife Nicole opening Crush back in 2005. Photo via Crush.

Chef Jason Wilson and his wife Nicole announced this morning they will be closing Crush, the restaurant that opened in 2005 on a quiet stretch of Madison; it went on to earn Wilson a James Beard award in 2010.

The restaurant's last night of service will be Friday, August 28.

It's the end of an era for the chef—one of first in town to use modernist techniques to coax further greatness from pristine local ingredients—but not a total surprise. Wilson opened Miller's Guild in the Hotel Max in December 2013, put Crush's century-old home on the market for a while, and keeps busy consulting for companies from Google to Vitamix. I keep hearing rumors of a new restaurant in Bellevue (and a few Seattle rumors thrown in for good measure) and the official announcement of Crush's closure confirms "the innovation that's been a hallmark of his culinary career will continue with the announcement of a new restaurant in 2015." So...fairly soon.

Meanwhile, the converted house that's now the site of Crush will see new life as a "culinary test lab" for Coffee Flour, a promising wheat flour alternative that uses the discarded pulp of coffee cherries that Wilson has been involved with since before it spun off from Nathan Myhrvold's Intellectual Ventures.

Crush will still offer both its tasting and a la carte menus for the remainder of the month. I'd like to say a particular farewell to the restaurant's patio, which is lovely and secluded and perfect on an August evening.

Post was updated later in the day to add Coffee Flour details.

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