At the heart of Miller’s Guild is a nine-foot-long, custom-made grill that James Beard Award-winning chef Jason Wilson uses to create a wood-fired menu that features 75-day dry-aged beef, locally caught seafood, nose-to-tail butchery and rustic baked goods. Miller’s Guild channels the city’s unique character and yet is unlike any other restaurant in Seattle.
The fact that Hotel Max was built to house craftsmen and workers coming from around the globe to work in the forests and mills of Washington, inspires both Chef Wilson’s focus on wood-fired cooking and the restaurant’s warm, ruggedly handsome design that reveals the history of the 1926 building as well as custom furnishings created by Seattle carpenters, metalworkers and masons. This reliance on local craftsmen is a reflection of the restaurant’s philosophy that extends from the design, to the menu to the crafted cocktails made with spirits house-finished in oak casks, suspended above the bar.
Stay & Brunch
Stay at Max and get a taste of the Pacific Northwest with brunch from Miller’s Guild