One of the first restaurants to carry DRY Soda was Crush, in Seattle. While we were certainly thankful for the business back then, what we really appreciated was the way Chef Jason Wilson embraced DRY and paired it so perfectly with his entrees. At a time when few people had actually heard of DRY, he helped us show there was a market for a refreshingly new kind of soda.
For that reason – and the fact that the food is truly amazing and the dining experience is a masterful escape from our jam-packed schedules – we try to eat at Crush whenever we can, and highly recommend it if you’re ever in town. www.chefjasonwilson.com