addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscontroller-playcrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobegmailgooglegroupshelp-with-circleimageimagesinstagramFill 1light-bulblinklocation-pinm-swarmSearchmailmessagesminusmoremuplabelShape 3 + Rectangle 1ShapeoutlookpersonJoin Group on CardStartprice-ribbonprintShapeShapeShapeShapeImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruserwarningyahoo

Table for Six - March

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.

PLEASE NOTE: AS I HAVE TO HOLD THIS RESERVATION WITH A CREDIT CARD, THE NO-SHOW POLICY WILL BE STRICTLY OBSERVED! THANKS FOR YOUR SENSITIVITY.

Join or login to comment.

  • A former member
    A former member

    Anyone arriving early? Due to my ferry schedule, I will be at the bar at 5:30. Looking forward to meeting everyone!

    March 15, 2014

  • Karen V

    We have one opening! Rsvp's close today. Please let me know if you are interested in attending.

    March 12, 2014

  • Mike

    I also made it off WL for Whale Wins and since that dinner is a bit later in the evening I'm going with that. (Have wine tasting in the afternoon).

    March 12, 2014

  • Anita

    I'm going to be out of town, so need to pass on this one. Enjoy! The food sounds amazing.

    March 10, 2014

6 went

People in this
Meetup are also in:

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