Chef Easterly
Nestled among the shops of Seaside on Scenic Highway 30-A you will find the irresistible and charming bistro called Crush, and Sushi Chef Seamus Easterly.
CRUSH Seaside
Easterly was recently brought in to join the Crush team by the new general manager Kevin Moran, who praised his talent and speed.
Easterly wants Crush to be different than other sushi bars, and wants to focus on the individual tastes of each customer, indulging any requests. He plans on expanding Crush into a catering venue offering small plates, fine wines, and of course, sushi.
GM Kevin Moran
Seamus Easterly was born and raised in Pensacola, affectionately calling himself “a military brat”, and he traveled the world as a child, spending several years in Okinawa, Japan. He fondly recalls the sushiya’s where he would dine with his family, and says the experience ignited his love of sushi.
Chef Easterly has worked as a private chef for such celebrities as Dionne Sanders, Alicia Keys, Steven Tyler and Richard Simmons.
Fresh Savannah Pica Roll
While at Crush visiting Easterly, I sat by the sushi station for more than two hours watching him quickly and artistically create roll after roll for the crowd descending upon the restaurants sushi happy hour. I was amazed at the care and detail he put into each plates presentation. Most incredible were his flowers made with fine cuts of fresh Copper Ridge Salmon, and how he warmed wasabi paste in the palm of his hand, molding and slicing each piece into shapes and leaves to accompany the rolls. He made for me his favorite, the Savannah Pica Roll, with fresh tuna, asparagus, radish sprouts, avocado and rayu.
Copper Ridge Salmon Sushi Flower
Chef Easterly says, “You taste with your eyes first”, and his objective is to make beautiful food using the best ingredients. Some of the ingredients he uses are Snake River Farms Wagyu beef, and Hawaiian Pacific Yellow Fin Tuna that is dropped shipped overnight to ensure freshness. He claims to be a “nerd” about his rice, and makes his vinegar rice-dressing recipe from scratch daily. His technique is to fluff the vinegar into the rice using a sieve. He says, “You don’t want to crush the kernels causing pastiness.”
Plate of Sushi
Chef Easterly plans to expand the menu at Crush, using more traditional Japanese ingredients, creating a Noveau-American fusion style of food for diners, and has plans with Moran to make the sushi menu available during lunch hours on Friday and Saturday’s. Easterly says, “The expectations at Crush and being in Seaside are high, and I intend to be a cut above the rest!”
Excellent Wine Selection
For more information about Crush, call (850) 468-0730 or visit www.crush30a.com.
Visit the café for Happy Hour half-priced wine, beer and sushi from 4-6 pm. Also visit Crush for their Sunday Bottomless Champagne Brunch from 10:30 am-3pm. The cafe is located at 25 Central Square in Seaside, Florida off 30-A. Regular Hours are 11am-10pm Sunday-Thursday (10:30am-3pm Sunday Champagne Brunch)
11am-11pm Friday-Saturday, Menu Available at Noon.