While many chefs serve their personal version of Pacific Northwest cuisine, no one has raised it to as high a level as Jason Wilson. From a small Tudor house at the foot of East Madison Street's restaurant row (Rover's and Nishino are down the block), Wilson serves dishes like hand-rolled potato gnocchi and Dungeness crab with brown butter, honey crisp apples, wild mushrooms and arugula or 48-hour braised Painted Hills beef short ribs with Yukon potato purée, bacon and sage-scented baby carrots. There's a "well-thought-out and well-stocked" wine list covering almost every region in the world, and the combination of "intimate space and delicious food" has made Crush a "top choice for celebrating a special occasion."