Miller’s Guild is ramping up for its public opening in mid-December by offering a series of soft opening dinners on December 7 and 11-13. Chef Jason Wilson has designed a four-course menu that encourages guests to indulge in a bolstered lineup of wood-fired cooking for $75, prior to opening to the general public.
Reservations are required during the four soft opening dates; walk-ins will not be accepted. Diners can reserve their spot by signing up at MillersGuild.com; a member of the Miller’s Guild team will finalize the reservation with a credit card.
The four-course menu promises a blowout feast of wood-fired meats, seafood, vegetables and more, prepared on the restaurant’s nine-foot-long, custom-made, wood-fired grill.
Soft Opening Sample Menu:
Dungeness Crab & Basil Toast with Lemon & Jowl
Charred Radicchio, Pancetta, Creamy Parmesan and Braised White Beans
Salads and Such
Grilled Apples & Pears, Ancient Grains, Frisee
Roasted Beets with Horseradish Cream & Mint
Crispy Pig Face with Chicories, Pickles & Mustards
Main Courses From The Grill
Painted Hills Flat Iron with Wild Mushrooms
Rolled Lamb Breast & Belly, Escarole, Lardons, Lemon Garlic Caper
Grilled Yakima Valley Quail with Pickled Chanterelles
Cheddar Cheese Farro
Wild Mushrooms with Kale & Brown Butter
Grill Roasted Mashed Potatoes with Gruyere Cheese
The $75 menu is exclusive of alcohol, tax and gratuity. For additional purchase, Miller’s Guild will offer in-house, cask-finished spirits and exceptional handmade wines from the Pacific Northwest and beyond, including six wines on draught, custom-made for Miller’s Guild.
About Miller’s Guild
Chef Jason Wilson will fire up his custom-made, wood-fired Infierno Grill at the opening of Miller’s Guild in December. The restaurant’s space, within the historic Vance Hotel (Hotel Max), has been stripped to its 1926 bones to reveal not only the history of the building but more importantly the back-to-basics intentions of its James Beard Award-winning chef. Miller’s Guild will open serving dinner only, but will eventually serve breakfast, lunch, and dinner daily. It is located at 612 Stewart Street in downtown Seattle. Learn more at 206.443.3663, www.MillersGuild.com, Facebook.com/MillersGuild and Twitter @MillersGuild.
Miller’s Guild Offers Seats to Pre-Opening Parties
Chef Jason Wilson and team “kickstart” nose-to-tail butchery, dry-aged beef and cask-finished craft spirits, returning the favor with seats at pre-opening dinners and other VIP perks
Seattle— Chef Jason Wilson’s Miller’s Guild is one of the most anticipated restaurant openings of 2013. With construction not far from completion, the Miller’s Guild team has launched a Kickstarter campaign to help fund their ambitious dry-aging, nose-to-tail butchery, and cask-aged spirits programs. As a reward for supporting these programs, Chef Wilson is offering much-coveted seats to the Miller’s Guild Pre-Opening Dinners that begin on Dec. 4 and a host of other VIP perks. See the campaign here; live through November 17.
Chef Wilson explained, “We are really excited about Kickstarter, because it connects us with people who are excited and engaged in what we are doing. When we came up with these great, but expensive ideas for 75-day dry-aged beef, nose-to-tail butchery of heritage breed livestock, and cask finishing our own spirits, we thought that it would be a great opportunity to let other people who are as excited as us about these ideas get involved with Miller’s Guild.”
What’s in it for Kickstarter partners:
$25 – A logoed Miller’s Guild T-shirt with the phrase “I support Beef, Butchery & Booze.”
$75 – An exclusive seat at one of the pre-opening dinners to experience the wood-fired grill, dry-aged beef and heirloom livestock nose-to-tail butchery program that Kickstarter support helped launch.
$500 – A VIP reservation for two to one of the pre-opening parties that gets supporters not only seats at the dinner, but also a pre-dinner reception and a post-dinner tour of the space, plus the supporter T-shirt.
$2500 – Chef Jason Wilson and Miller’s Guild Chef de Cuisine Kelly Gaddis host an intimate butchery class for 10 featuring an animal from the butchery program, followed by a dinner feast.
Known for modern, technique-driven cooking at his restaurant Crush, Chef Wilson wanted to get back to a more visceral, basic style of cooking. When the opportunity came to anchor a new 76-seat restaurant at the 1926-built Hotel Max, he partnered up with a restaurant dream team including his wife and Crush co-owner Nicole Wilson, ChefStable Group founder and owner Kurt Huffman, and former Best Young Sommelier in America, Jake Kosseff.
The foundation of Miller’s Guild cooking comes from its nine-foot-long, custom-made wood-fired grill that will infuse complex, rich flavors into simply prepared meats, vegetables and fish. Whole animal butchery of heritage breed livestock will use the entire animal for grill cuts, sausage and charcuterie, and bones for stock. Its 75-day dry-aging beef program will highlight a New York steak and a bone-in ribeye for two. Cask-finishing spirits will allow the team to add its special touches to a cocktail inspired by the classics.
About Miller’s Guild
Sometime in December, Chef Jason Wilson will fire up his custom-made, wood-fired Infierno Grill at the opening of Miller’s Guild. The restaurant’s space, within the historic Vance Hotel (Hotel Max), has been stripped to its 1926 bones to reveal not only the history of the building but more importantly the back-to-basics intentions of its James Beard Award-winning chef. Miller’s Guild will open serving dinner only, but will eventually serve breakfast, lunch, and dinner daily and is located at 612 Stewart Street in downtown Seattle. Learn more at Facebook.com/MillersGuild and Twitter @MillersGuild.
With summer upon us, Seattle’s top-notch restaurants are progressively opening their long awaited outdoor patios for guests to further enjoy lunch, dinner, happy hour and brunch. The time to dive into cold, handcrafted cocktails, up to half off menu items, and lounge in the open air with good company has arrived at last. For restaurants offering reservations, book online or call directly.
Listed as one of Seattle’s finest, Golden Beetle is not only offering outdoor patio seating, but also $4 per plate happy hour specials daily from 5-6 p.m. Experience the spices and flavors of Eastern Mediterranean cuisine with small plates of Skagit Valley Mini Burgers, Lamb Chickpea Stew, or Spiced French Fries with harissa aioli. The outdoor tables present a perfect way to unwind with happy hour specials of $3 house wines by the glass, $4 wells, $2 Rainier Draft, and exceptional cocktail specials daily for only $7.
Tilth’s outdoor seating makes the experience of organically certified, New American cuisine even more unique during weekend brunch or nightly dinner. The menu is always evolving to capture the freshest ingredients from local farmers, with dishes such as Housemade Potato Gnocchi, Slow Cooked Sockeye Salmon, and one of the most popular menu items, Mini Duck Burgers. All plates are available in large or small portions encouraging guests to mix and match to diversify their dining experience.
At Crush, the Modern American, award-winning menu items are all patio friendly, serving beautifully crafted dishes and tempting wines from around the world. Arouse your senses with culinary creations of Waygu Beef Carpaccio and Parisian Tartar, Ahi Tuna Crudo with Sunchoke Puree, or Sautéed Sea Scallops and Roasted Porcini. Enjoy happy hour on the patio or in the bar with all menu items under $12 and Crush’s wines by the glass poured as flights of 2 oz tasters for $12, every Sunday-Friday, 5-7 p.m.
For a fresh new vibe of Modern American cuisine, dine at Lloyd Martin in the heart of Queen Anne (pictured above). Stop by during “Social Hour” for the perfect time to mingle and enjoy special pricing at the bar Tuesday-Saturday from 5-6 p.m. Using high quality ingredients to distinguish their Social Hour menu, the $5 plates become a steal of a deal. Chef-Owner Sam Crannell changes the menu daily with such items as Croque Madame, Lamb Meatballs with ramps, Foie Gras, and Housemade Fresh Mozzarella. Drink specials include $3 craft drafts, $6 wines by the glass and endless options for personalized cocktails around $8.
Vegetarian favorite Cafe Flora is offering patio garden seating, surrounding guests with scents of fresh herbs, which they will often find garnishing their favorite dishes. Happy hour is Monday-Friday from 3-6 p.m. with 50 percent off all starters, $3 drafts, $6 wines, $1 off well drinks and a rotating $6 cocktail special. Happy hour items range from Sweet Walla Walla Onion Rings with an ancho chile barbeque sauce, Garlic-Tamari Edamame, to a unique Pecan Lentil Pate. Check the menu board or ask your server for their daily cocktail specials, relax and soak up the sun!
Enjoy Pecado Bueno’s signature $3, 100% agave tequila margarita and special happy hour menu now being served on all three outdoor patios from 3-6 p.m. and 9 p.m.-close, daily. Dive into $5 and under small plates of Grilled Chicken Quesadillas, Spicy Black Bean & Carnitas Soup, three Soft Tacos or three Taquitos with your choice of meat. Drink specials include $5 wells, $3.50-$4.75 drafts, $5 housemade sangria, $5-$6 wines, as well as $7.50 and under festive taqueria style cocktails. The outdoor patios feature a fire pit, waterfall and more.
For a retro style Chinese experience, Lucky 8s China House is offering weekday happy hour from 4-6 p.m. and daily 10 p.m.-1 a.m. with $4 wines, $2 PBR, and $4 wells. The specialty food menu tempts customers with $1-$2.50 small plates featuring items such as Szechuan Rib, Pork Bao, Hot & Sour Soup, and Egg or Spring Rolls. Their signature Dragon Fire Shrimp is featured for just $6.
Vios is welcoming guests to their outdoor patio to enjoy authentic and inspired Greek lunch, dinner and weekend brunch. Enjoy authentic dips such as Babaganoush, Olive Tapenades or Hummus with warm pita bread for under $5.50, or a traditional Greek Salad to start. For heartier entrees, the Caramelized Onion Gyro Flat Iron Steak or Two-Skewer Lamb Souvlaki with roasted tomatoes and creamy tatziki sauce will hit the spot. Kids menu items offered as well, including traditional Mezze, Mac and Cheese or Spaghetti and Meatballs.
Lots of options for what we are hoping is a long, sun-filled summer! Cheers to happy hour and outdoor dining season!
If you’re seeking guidance about which reservation to book next, take our advice and see what’s cooking at Cafe Flora (featured above), Crush, Golden Beetle, and Tilth. We’ve listed their specialized SRW menus below to show how these local restaurants are using elegant dishes and rich flavor to heighten the celebration. Trust us, when we read the menus, we couldn’t believe a three-course dinner this good could be $28 either!
*Remember: For each three-course menu, select one dish for each course.
Ever wonder what chefs do in their off time? They can’t always be mad scientists working away in their kitchens. Even the best of them need a little break to reinvigorate their creativity and James Beard winner Jason Wilson of Crush is no exception. The July/August issue of Northwest Palate shows Jason playing on the Yakima River doing what he does to relax – Fly Fishing! The piece features a recipe from Jason that he conceptualized while wading in the river surrounded by nature.
Grab the issue on newsstands now or order online and see how the natural surroundings of fly fishing are reflected in the recipe. Try your own hand at the recipe or leave it to Jason and enjoy it at Crush. The trout will melt in your mouth with the perfect accompaniments for savoring the remarkable dish – we can attest to that!
Chef Jason Wilson invites you to join in the celebration. . .
On February 22, CRUSH will be celebrating six years as a phenomenal player on the Seattle culinary scene. Chef-owner Jason Wilson has received national accolades and recognition since the beginning of CRUSH and now Jason invites you to celebrate the growth of the food scene in Seattle by toasting CRUSH and it’s six years of service to you!
For each of the six courses, Jason is bringing back a dish from each year in business. Many will find their favorites from years past and we’re betting that others will kick themselves for missing these dishes and not dining at CRUSH from the beginning. Take a peek at what you could be doing in just one week:
Amuse Trio - “Bacon n Eggs” Smoked Steelhead Roe with Blis Bourbon Syrup & Parsnip Flan
Pasta Course – Housemade Tagliarini with Caviar Sauce, Meyer Lemon & Sea Urchin
Fish Course – Roasted Neah Bay Black Cod with Glazed Pork Belly, Fennel Confit, Spinach & Pinot Noir Sauce
Main Course – Grilled Anderson Valley Lamb Chop with “Tongue & Cheek” Runner Beans Sautéed Rapini & Syrah Sauce
Cheese Course – Pistachio & Point Reyes Fresh Chevre Tart Arugula Pesto, Braised Endive & Muscat Grapes
Dessert – Cocoa Macaroon with Dulce de Leche, Salted Caramel & Pomegranate Sauce, Madelines
The six course, six year anniversary dinner is $72 with an optional wine pairing for $52. Call CRUSH for your reservation at 206.302.7874. Only offered on February 22 and seats are going fast. No really, they are!
Congrats to Jason, Nicole and the rest of the team at CRUSH on a very, very successful six years delivering some of the most memorable food in Seattle. We tip our hats – and our champagne flutes – to you! We are proud to be your partner!