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For one reason or another I've waited over a month to write this review. Maybe it's taken me that long to find the words that appropriately define the amazing experience there. Maybe it's taken me that long to remember the copious amount of food that I ate. Maybe it's because I'm afraid that whatever the hell I write here won't do this place justice. And trust me, it won't.
After a week long cruise to
We arrived at what appeared to be an unassuming house. Upon entering, we were wowed by the minimalistic white interior and a beautiful bar that overlooks an open kitchen. It was a beautiful 
We both started with a signature cocktail. I had a cucumber vodka concoction and the missus had a strawberry brandy something or other (it's been almost a month so I don't remember the drink details). Both were refreshing and there was an element of finesse to them.
A small bowl of "bread" started the food avalanche. It was actually more like an amuse bouche of cheese puff pastry. Incredibly light and tasty. Then a spoonful of tartare topped with caviar and foam was brought out. At this point, I knew that if this continued we were in for a good night.
What followed was plate after plate of O face inducing food-
1st courses- Japanese Hamachi Crudo Spiced Asian Pear- fresh, clean tasting fish, Ginger & Carrot; Asparagus Soup with Jumbo Crab- very nice soup with a pile of beautiful crab.
2nd courses-
3rd courses- Handcut Tagliatelle Pasta & Caviar Sauce Sea Urchin Roe & Quail Egg- one of my favorite dishes that night. Sea urchin, a runny quail egg and caviar... seriously?! I'm so glad I replaced dessert with this dish. Amazing ocean flavor from the sea urchin, then a textural pop from the caviar and that silky yoke from the egg. This might be the perfect pasta dish. Very inspiring.; Sea Scallop on Caramelized Onion Risotto- nicely seared scallop, although slightly to brown on top and a little overcooked. Risotto was nice.
4th course- Glazed Painted Hills Short Rib Potato Gratin, White Corn Grits & Truffle Pistou- I had to continually whack my wife's fork away from my plate... like a pesky fly, she couldn't get enough of these short ribs and rightfully so. Fork tender, sous vide for 24 hours and painted with a dark, rich glaze and dotted with truffle oil... Simple, yet perfect. ; Wild Sockeye with English Peas- nicely cooked and I loved that they kept the skin on. A very light dish in contrast to the short ribs. And it's like a movie opening the same weekend as Titanic... it was hard to pay attention to the fish with those short ribs sitting next to them.
Dessert- Strawberry Tiramasu (I think... I was in a certifiable food coma at this point). I remember the bite I had being pretty good... for a dessert.
The night ended on a perfect note with us sitting inside at the bar, sipping another amazing cocktail, from the incredibly friendly and knowledgeable bartender, and watching the chefs diligently performing their craft. I wish we had another day in
That dinner at Crush embodies everything that a good dining experience should be. Perfect, friendly service that is neither pretentious or pushy. Beautiful ambiance in a setting that closely mimics the food. And a kitchen staff that knows how to deliver course after course of memorable, simple, yet delicious food. Having lived in "Wine Country" my whole life, I've ate at some impressive restaurants , but the culmination of the food, service and setting at Crush eclipse them all. One of the best meals of my life.
And knowing that I can hop on a Horizon flight out of
