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.
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.
