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Opening in December 2013, and located in the historic Hotel Max, Miller’s Guild is built around a nine-foot-long, custom-made wood-fired grill. James Beard Award-winning chef Jason Wilson has crafted a menu featuring 75-day dry-aged beef, nose-to-tail butchery, and rustic baked goods. Carrying on the theme, Miller’s Guild also features crafted cocktails made with spirits house-finished in oak casks, suspended above the bar.
The Vance Hotel, now Hotel Max, was built in 1926 by the Vance Lumber Company to house craftsmen and workers coming from all over the world to work in the forests and mills of Washington. The history of the building inspired Chef Wilson’s focus on wood-fired cooking.
Miller’s Guild has a warm, ruggedly handsome look that incorporates architectural artifacts of the previous tenants with a design inspired by the history of the space and the intentions of its chef. Most of the furnishings and features were built for the restaurant by local carpenters, metalworkers, masons and upholsterers. This reliance on local craftsmen is not accidental; it is a reflection of the restaurant’s philosophy that extends well beyond the menu.
Miller’s Guild is a partnership forged between James Beard Award-winning chef Jason Wilson, his wife and Crush co-owner Nicole Wilson, ChefStable Group founder and owner Kurt Huffman, and former Best Young Sommelier in America Jake Kosseff.