Editorial Review of
Crush Italian Restaurant and Wine Lounge
President of Solana Beach Crush, John P. Luciano hand-selected Executive Chef Jason Colabove and Head Chef Mike Lina to develop a menu of Italian-inspired seasonal cuisine, which features traditional Italian flavors and cooking techniques, with fresh, local and organic ingredients. Dinner starters and small plates to try include Ahi Tuna Tartare, Giant Roasted Mussels, Gorgonzola Chopped Salad, and Venus Clam Linguine. Entrée selections include Eggplant Parmigiana – crispy eggplant, provolone, pomodoro and basil; Lamb Shank – ancient grain polenta, aged cheddar, fresh produce and hand cut fries; and Marinated Prime Skirt Steak – heirloom tomato, pancetta and smoked bleu cheese. For dessert, choose from seasonal sorbet, Bread Pudding or the decadent Butterscotch Budino.
Wine lovers will rejoice in reading through Crush’s impressive list of over 160 international wines. Select wines by the glass range from ’10 Kim Crawford New Zealand Sauvignon Blanc, to ’07 Villa Mt. Eden Pinot Noir, ’09 75 Wine Co. Cabernet Sauvignon, and the ’07 Barrel 27 Syrah. Crush also serves varied draft and bottled beers, and even a special menu of “virgin” cocktails.
Crush offers daily happy hour specials, including $3 drafts, $5 house wines, $5 well drinks, and $7 specialty cocktails, 4:30 to 6:30pm every evening of the week, plus Wednesday through Saturday from 10pm to midnight.