Seattle, Washington
$$$

Chef Jason Wilson’s Seattle flagship, Miller’s Guild, is redefining the modern steakhouse by bringing live flame into the dining room. Anchored by a 9-foot-long wood-fired grill whose glowing coals lend Flintstones-worthy dry-aged cuts a beach-bonfire flavor, the restaurant fulfills carnivorous fantasies—the beef short rib is bigger than the plate it sits on—but also puts a smoky spin on expertly charred vegetables like radicchio and cauliflower. The restaurant—which is located inside the Hotel Max—is open for brunch, serving fire-touched favorites—sausage, biscuits, and a soft- fried egg with buttermilk gravy and braised kale, for instance, or a tuna melt also done on the griddle and served with yuzu aioli, salad greens, and white cheddar.

Last Reviewed
312 2015

Address

612 Stewart St.
Seattle, WA

Contact

206/443-3663​

Miller's Guild

Seattle, Washington
$$$

Chef Jason Wilson’s Seattle flagship, Miller’s Guild, is redefining the modern steakhouse by bringing live flame into the dining room. Anchored by a 9-foot-long wood-fired grill whose glowing coals lend Flintstones-worthy dry-aged cuts a beach-bonfire flavor, the restaurant fulfills carnivorous fantasies—the beef short rib is bigger than the plate it sits on—but also puts a smoky spin on expertly charred vegetables like radicchio and cauliflower. The restaurant—which is located inside the Hotel Max—is open for brunch, serving fire-touched favorites—sausage, biscuits, and a soft- fried egg with buttermilk gravy and braised kale, for instance, or a tuna melt also done on the griddle and served with yuzu aioli, salad greens, and white cheddar.

Last Reviewed
August 2015

Address

612 Stewart St.
Seattle, WA

Contact

206/443-3663​