In 2014, a reinvigorated Crush was being prepared for its 10th anniversary near 23rd and Madison on the edge of Capitol Hill above Madison Valley. Later this week, the James Beard Award-winning restaurant from chef and culinary consultant Jason Wilson will shutter.

“It’s great. We’ve had 10 and a half years there. We’re very proud of what we created,” Wilson said.

The chef tells CHS that his attempt to sell the old house that was renovated to become the home of Crush was part of a plan to move the restaurant. But Wilson found the real estate market a couple years back couldn’t meet his $970,000 price tag. Soon, the long empty lot to the west of the house where the Ship Scaler’s Local 541 building once stood will see the start of construction on this four-story apartment building. And the Crush house that was once home to James A. Roston, an African-American labor negotiator, will move into a new life as a culinary test laboratory for Wilson’s work with Coffee Flour, a wheat alternative made from the discarded waste of coffee bean cherries.

“We’ve found a way to take a trashed ingredient and make it useful,” Wilson said.

Crush is winding down toward its last night of service on August 28th with a daily a la carte menu and tasting menu “that pays respect to the seasons as well as signature items including Beef Short Ribs, Seared Foie Gras, Bacon n’ Eggs, Octopus A La Plancha and more,” according to a release.

Wilson, whose restaurant ventures include downtown’s Miller’s Guild, is also, of course, ready to cook up something new after a decade of upscale, modernist-leaning cuisine at Crush.

“The kind of food that really defined me for a decade,” he tells CHS. “I’m going to be challenged in new arenas.”

Wilson said he plans to announce a new restaurant project before the end of the year.

Meanwhile, neighbors will have a new, slightly less upscale dining option in the area soon as Bottleneck Lounge burger joint sibling Two Doors Down is preparing to open in the old Philadelphia Fevre space.