Coming in Hot: Miller's Guild DebutsBy Leslie Kelly | December 17, 2013 By Leslie Kelly | December 17, 2013
Jason Wilson's ambitious Miller's Guild officially opened, after a series of sneak preview dinners for investors who contributed to the project's Kickstarter. It's located in historic Hotel Max and involves a ground-breaking partnership with Portland, Oregon, restaurateur and ChefStable Group founder Kurt Huffman. Kelly Gaddis is the chef de cuisine. Among the other key players in this nose-to-tail restaurant are Wilson's wife and Crush co-owner, Nicole Wilson and former Best Young Sommelier in America Jake Kosseff, who's manager and partner and has put together a dynamite wine list.
The restaurant's most show-stopping star is the nine-foot-long custom wood grill, behind the massive butcher block. Just think of that as a stage, the workspace where the culinary team will break down whole animals in full view of appreciative diners. The menu includes dry-aged beef, hung for 75 days to develop its full flavor and tender texture, as well as an extensive lineup of seafood, poultry and veggie dishes that are created for the versatile wood-fired grill. Highlights from the appetizer and salad side include crispy pork rillettes, a butter lettuce wedge finished with Rogue River Oregon Blue and house-smoked bacon. Berkshire pork from Jones Family Farm on Lopez Island, leg of lamb from Aspen Hollow Farms in Duvall and Mad Hatcher quail are among the standouts hot off the Infierno grill.
Wood is also a prominent element at the spectacular bar, where several barrel-aged cocktails are available, and drinks made with barrel-finished spirits.
For those wondering what's going on at Wilson's first restaurant, it's full-steam ahead at Crush with Eric Skaar working there as chef de cuisine.
612 Stewart St.; 206-486-6428