Cold Weather, Wood-Fire Cooking? Time for Miller's Guild!

Opened 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.

Join your foodie pals and enjoy what Jason Wilson will do to make us happy!

Read the ground rules. http://millersguild.com/menu

Join or login to comment.

  • Natalie B.

    Terrific meal paired with great company. What a fabulous night!

    1 · February 5, 2014

    • Rhonda

      Thank Natalie!

      February 5, 2014

  • Maria M.

    Was Jake our waiter?

    February 5, 2014

    • Rhonda

      Jake is one of the owners, Xavier was our server.

      February 5, 2014

    • Maria M.

      Thanks Rhonda

      February 5, 2014

  • Maria M.

    I, also, had a few sips of the digestive when I got home. Made me feel goooood. Was a little afraid to drink it at the restaurant in case I got stopped on my way home. Will enjoy the rest of the bottle after another heavy meal.

    February 5, 2014

    • Rhonda

      I agree......really did help me.

      February 5, 2014

  • Cindy

    A wonderful evening on a cold winter's night.

    February 5, 2014

    • Rhonda

      Yes, I can still smell that wonderful wood fire.......I tried the Underberg when I got home and I felt good after that big steak! hahah.

      1 · February 5, 2014

  • Elaine

    Wonderful meal in stellar company. Thank you so much Rhonda for putting us all together for a wonderful time.

    February 5, 2014

    • Rhonda

      You are so welcome my dear......thanks for attending and being such a wealth of information. Hugs, Rhonda

      February 5, 2014

  • Maria M.

    Always a great time partying with Rhonda and whoever the other guests might be. A very delicious evening. Thanks again, Rhonda, for your expertise in choosing great restaurants.

    February 5, 2014

    • Rhonda

      The credit goes to Natalie for recommending Miller's Guild. I talked with Jake this morning and he is inviting us back for brunch. I will post it shortly. Thanks for attending Maria.......hugs, Rhonda

      February 5, 2014

  • Shirley K

    For those on the wait list
    The Miller's Guild Chef will be guest Chef at Fare Start on Feb. 27th

    1 · February 4, 2014

  • Elaine

    Perfect timing for wood fire cooking on this cold night! Well played Rhonda :-)

    February 4, 2014

  • Rhonda

    Hi Waitlister, Lorraine is unable to make it, can one of you make it tonight?

    February 4, 2014

    • Cindy

      sorry, I'm unable to get there either...

      February 4, 2014

    • Rhonda

      No worries:).

      February 4, 2014

  • Bec L.

    Sorry, and I cannot join you all tomorrow night.

    February 3, 2014

    • Rhonda

      No worries. You were on the waitlist with less than 24 hour notice.

      February 4, 2014

  • A former member
    A former member

    I am so sorry to opt out again on short notice. My work schedule has been very crazy since the new year. Hope you all have a wonderful time...cheers,

    February 3, 2014

    • Rhonda

      Hi, thanks for the update. Part of being a member is understanding that last minute "jumpers" hurts the members on the waitlist. Thanks for understanding my role as a host.

      February 3, 2014

    • A former member
      A former member

      Better to be last minute than a no show, sorry but my work schedule predicates my attendance. However if I don't RSVP when I see something that sounds lovely, than I may never be able to attend anything. :(

      February 3, 2014

  • Michelle B.

    Do you have any idea what the cost will be?

    January 25, 2014

    • Rhonda

      Whatever you order from the menu, this is not a family style dinner:).

      January 25, 2014

  • shubhangi

    oh man, I so want to go but the date doesn't work for me. Hopefully you will do this again and not on Tuesdays

    1 · January 16, 2014

Create a Meetup Group and meet new people

Get started Learn more
Bill

I started the group because there wasn't any other type of group like this. I've met some great folks in the group who have become close friends and have also met some amazing business owners.

Bill, started New York City Gay Craft Beer Lovers

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy