Upcoming Events

Miller’s Guild Butcher Boxes

December 11, 2020

Meat is on the menu with our new Butcher Box experience! Each of three boxes features a selection of cuts from different ranches and breeds of steers with hand-cut steaks, chicken, and house-blended seasonings and sauces. Steaks are packaged in airtight cryo-vac bags for use within 14 days, or in the freezer for up to 2 months. A perfect gift for the food lover on anyone’s gift list, or for yourself!
Box #1

1 6oz. Filets
2 lbs MG burger grind Steak Sauces
1 8oz.Top Sirloin steaks
$ 95

Box #2

2 6oz. Filets
2 14 oz. Ribeye
2 NY strip steaks
2 lbs MG burger grind
2 8oz.Top Sirloin steaks

Box #3

2 14 oz. Ribeye
2 lbs MG burger grind
2 8oz.Top Sirloin steaks
2 8oz. Flank Steak
1 bone-in Short Rib plate
2 chefs choice steaks

Custom Build

8 oz. filet $35
14 oz. ribeye $40
14 oz NY Strip $38
10 oz. Top sirloin $30

Steak Seasoning

MG Blacking Spice
MG 3 Peppercorn crust blend
MG Berbere Spice

Steak Sauces

MG Steak Sauce
MG Hot Sauce
MG Tomatillo salsa
MG Chimichurri

Order online. Pick-up Tuesday through Saturday, 3 – 8 p.m.

December 3, 2020

Miller’s Guild At Home

Meat + Potatoes at Millers Guild

Now Open For Takeout + Delivery

Are you craving an expertly prepared steak, Miller’s two wagyu patty burger, or grilled romaine salad?

We are now offering our new, full menu for takeout and delivery!
Get our signature live fire craft cooking in your own home.
Tuesday through Saturday, 3-8 p.m.

DEVILED EGGS crispy serrano ham, chive
GRILLED ROMAINE smoked trout, pumpernickel croutons, cherry tomato, pecorino
SUPER GRAIN SALAD quinoa, spelt, cherry tomato, avocado, pomegranate, smoked feta
MINESTRONE SOUP meatless meatballs, smoked tomato, white beans

entrees + sandwiches
RIGATONI A LA BEEF BOLOGNESE smoked ricotta, lemon zest
SALMON BURGER gochujang aioli, smoked pineapple, gouda
FILET MIGNON STEAK SANDWICH peppers & onions, whole grain mustard aioli
PICKLED BRINED FRIED CHICKEN SANDWICH sweet & sour aioli, pickled slaw
FISH & CHIPS tempera battered style (Gluten Free), tartar sauce, lemon served with frites
PRIME RIB FRENCH DIP provolone, horseradish cream, aus jus
MILLER’S BURGER two wagyu patties, secret sauce, lettuce, pickles, ‘merican cheese served with fries

from the grill

BRUSSELS SPROUTS roasted grapes, charred lemon, aged balsamic
MIXED GREEN SALAD house balsamic dressing

Coming Soon

CRAFT COCKTAILS small-batch signature cocktails ready to pour and toast at home

BUTCHER BLOCK BOXES includes our dry aged meats with everything you need to enjoy dinner at home just fire up your grill!

Thanksgiving Feast!

November 12, 2020

Pick-up From Us and Enjoy at Home

This Thanksgiving we are offering a Thanksgiving Feast to-go! We know this year’s thankful celebration may look a bit different for everyone, but we invite you to treat yourself to delicious food, relax, and let us do the cooking. You deserve it!

Thanksgiving Menu 2020

take-out only

$65 per person







*Vegetarian and other dietary substitutions available upon request.

Place your takeout order (order deadline Nov. 24).


Grand Reopening this Oct 27th

October 17, 2020

Interior at Millers Guild

Hello Family,

It has been a long season, but after many months and weeks of planning, Miller’s Guild is excited to reopen our doors for dinner service starting Tuesday, October 27th!

We can’t wait for you to meet our new Executive Chef Pierre Tumlin as well!

We want you and all our guests to feel comfortable and safe in our space, so a cloth mask or face covering is required, and we cannot allow parties over six people, at least until Washington is able to reach phase 3.



Seattle Restaurant Week Spring 2020

February 24, 2020

Seattle Restaurant Week

March 29-April 9 Sunday-Thursday Three course dinner for $35


1ST COURSE | Choice of:

Carrot Coconut Soup honey roasted nuts, kentucky bourbon honey

Danish Blue Cheese Salad smoked applewood bacon, sliced granny smith apples, candied walnuts

Pure Country Pork And Potato Croquette charred onion mustard


2ND COURSE | Choice of:

CAB Filet Mignon grilled asparagus, black garlic truffle butter

Pure Country Farms Pork Loin cheddar grits, blue cheese, maple roasted apples and sweet onions

Tagliatelle Pasta grilled artichoke, parmesan cream


3RD COURSE | Choice of:

Mini Crème Brulee fresh berries

Chocolate Peanut Tart espresso whip cream, caramel seasonal sorbet

Join us for Valentine’s Day

January 28, 2020

Treat yourself and your love to Chef’s Valentine’s 5-Course Tasting Menu

$310 per couple, plus service charge and tax

Experience includes exclusive booth seating for Valentine’s Dinner, a bouquet of flowers, sparkling wine to toast, and full white-tablecloth service.

Only six packages are available for this special tasting menu, on Friday the 14th only.

Two times available: 5:30pm or 8:00pm only

Make a Reservation


Course 1: Oysters and Caviar Sturgeon Caviar & Onion Potato Cake, Kumamoto Oysters, Kimchi Vinaigrette 

Course 2: Grilled Drake Duck Breast & Scallops Crispy Prosciutto, Sweet Corn Puree, Bourbon Honey Gastrique, Honeynut Squash

Course 3:  Ricotta Pasta Gnudi Tableside Shaved Winter Truffles, Kale Pesto, Parmesan Cream, Foraged Mushrooms, Black Garlic Pistou

Course 4: 35 Day Dry Aged Meyer Prime Ribeye to Share Foie Gras Fluffed Baked Potato with Beef Fat Pancetta Bits, Crème Fraiche, and Scallions – Infierno Roasted Broccolini

Course 5:  Smoked Chocolate Beignets Vanilla Marscapone, Strawberry Jam and Berries, Sea Salt


Our regular menu also available for Valentine’s Day

Make a Reservation

Join us for Galentine’s Brunch

January 27, 2020

Holiday Brunch at Millers Guild

February 15th and 16th

Grab your friends and enjoy our regular brunch menu and these drink specials:


Overloaded Bloody Mary

House made Bloody Mary mix, bacon-wrapped shrimp, beef slider, house pickled veggies  $18

Moet Mini Bottles

with sippers  $18


Dine and Stay With Us

January 9, 2020

Treat yourself to the perfect date night in Seattle

Our winter Dine and Stay package includes a 3-course dinner for two with a bottle of wine, and one night stay at the ultra-hip boutique Hotel Max, right in the heart of downtown Seattle.

As low as $399 through March 31, 2020.*

*Dinner and overnight must be redeemed on the same day.





APPETIZER choose from

Prime Steak Tartare

Grilled Spanish Octopus

Charcuterie And Cheese


SALAD choose from

Grilled Caesar

Danish Blue Cheese Wedge Salad

Seasonal Soup



20oz Meyer Prime New York Striploin for two

grilled moroccan carrots, yukon gold mash potato purée, carmelized onion

Vegetarian or Fish option available upon request


DESSERT choose one

Peanut Butter and Chocolate

Bread Pudding

Creme Brûlée


Our professional service team receives industry leading compensation including commissions on sales, health insurance, 401K, and extensive education and training for a successful career path. To make that possible, a 20% service charge is included on each check. Miller’s Guild retains 100% of the service charge. For more information on our service charge, please read here.

Thanksgiving Dinner

September 27, 2019

Thursday, Nov. 28 • 11am-9pm

Three courses $89; $48 for children 12 and under

plus 20% service charge and tax



crispy pork pate croquettes | charred onion mustard

deviled eggs | white truffle, smoked salmon roe

roasted butternut soup | candied pumpkin seeds, herb goat cheese

charcuterie & cheese | house made pickles and mustards



roasted squash salad | autumn greens, pumpkin seeds, sage 18

apples & pears with autumn herbs | smoked blue cheese, walnuts, endive 18



organic turkey classically roasted with sage brown butter gravy | mashed potatoes, green bean casserole, cranberry chutney, apple brioche stuffing

meyer prime eye of rib | mashed potatoes, foraged mushrooms, creamed horseradish



pecan & pumpkin pie



Seattle Restaurant Week

September 25, 2019

Seattle Restaurant Week

October 27 – November 7 • Sunday through Thursday

Dinner: 3 courses for $35




First Course

Choice of

Pure Country Pork Belly

Corn Puree, House Fermented Kimchi, Apple Bourbon Glaze

Squash Soup

Blood Orange Balsamic, Goat Cheese

Blue Cheese Wedge Salad

Applewood Smoked Bacon, Candied Walnuts


Second Course

Choice of

Pure Country Farms Pork Loin And Grits

Honey Roasted Squash and Ash Roasted Apples, Danish Blue Cheese

Meyer Prime Grilled Top Sirloin

Yukon Gold Potato Puree, Black Garlic Truffle Butter

PrawnAnd Pumpkin Spiced Cous Cous

Kale Pesto, Curried Squash

(Ask Your Server About A Veg Option)


Dessert Course

Choice of

Crème Brulee

Fresh Berries

Peanut Butter and Chocolate Bar

Goat Milk Caramel Sauce, Espresso Whipped Cream

Seasonal Sorbet


A 20% service charge is included on each check. Miller’s Guild retains 100% of the service charge. Our professional service team receives industry leading compensation including commissions on sales, health insurance, 401K, and extensive education and training for a successful career path.


Service charge and tax not included. Seattle Restaurant Week menu is subject to change based on availability and may not be combined with other offers or discounts. Splitting and substitutions will be politely declined.

Filet Mignon Day

July 31, 2019

August 13

We love any reason to celebrate, and why not steak? On Tuesday, August 13 only, we are offering a 4-course menu for two featuring filet mignon for $145/couple, plus 20% service charge and tax. Please reference Filet Mignon Day when making your reservation.


STARTER – Choose one

Roasted Heirloom Carrots

Cucumber and Tomatillo Gazpacho

Prime Steak Tartare


SALAD – Choose one

Blue Cheese Wedge Salad

Heirloom Tomato Salad

Grilled Caesar Salad



Two –  6oz Filets

Yukon gold mash, black summer truffle butter & demi glacé



Your choice from menu selections



Sommelier’s Selection

Saké Nomi Dinner

July 2, 2019

Monday, July 15 • 7pm

$150/person plus service charge and tax


Join us along with Saké Nomi owners Johnnie and Taiko, as they share their passion for premium saké, and introduce us to the romance and traditions of the saké brewing craft, all paired with a 5-course dinner by Executive Chef Kirin Chun.

Make a Reservation




-King Salmon Nigiri & Summer Truffle

-Chips and Caviar

-Wagyu and Heirloom Tomato Tartare

Saké: Daishichi Yukishibori Honjozo (sparkling nigori)



-Beet and Spanish Octopus Carpaccio

Saké: Suigei Koiku No. 54 Junmai Ginjo



-Lobster Agnolotti and Uni

Saké: Wataribune “55” Junmai Ginjo



-Dry aged Pork Tonkatsu & Congee

Saké: Mana 1751 “True Vision” Tokubetsu Junmai



-Mishima Wagyu Striploin, Satsuma Potato Salad

Saké: Shiokawa Cowboy Yamahai Junmai Ginjo



Green Tea Tiramisu

Saké: Sawanotsuru Koshu Jikomi Umeshu (aged plum saké)


Saké (pronounced “sa-kay”): an alcoholic beverage brewed using water, rice, and koji mold as its main ingredients.

Nomi (pronounced “noh-mee): Japanese word meaning “only.” When paired with the word saké it also means “one who likes to drink.”

Introducing Fire & Vine Rosé

May 29, 2018

This light and refreshing wine is a great summer sipper

Fire & Vine Rosé

We are celebrating the arrival of long sunny days with the release of a new summer sipper.  Fire & Vine Rosé is now available by the glass, bottle or retail at each of our Fire & Vine Hospitality locations.  The 2017 blend of California Chenin Blanc with a touch of Syrah was selected for its light, refreshing nature and beautiful bouquet. 


Lee Spires, director of the Fire & Vine Hospitality Wine Syndicate, is always looking for special vintages to include as a private label for our restaurants.  “We started this program with the El Gaucho 20 year anniversary blend in 2017 and then added the Revelers Red in 2018. I wanted to add something special for the summer and this Rosé fits beautifully with the flavors of the season.”


Lee recommends pairing the Fire & Vine Rosé with fresh summer dishes including Dungeness crab, oysters and ahi poke but says it is also just perfect for sipping while sitting on the porch enjoying these beautiful Pacific Northwest summer days. #Roséallday!


Available at:

AQUA by El Gaucho, El Gaucho Bellevue, El Gaucho Portland, El Gaucho Seattle, El Gaucho Tacoma, The Lakehouse, Miller’s Guild

Employee Spotlight – Jonny

February 6, 2018

As the Maitre’D at Miller’s Guild, Jonny’s unique style, warmth and dedication to providing a high level of hospitality to our guests makes him a valuable member of our team.

A Dream Realized: Lakehouse and Civility & Unrest

June 20, 2017

It’s hard to believe that Miller’s Guild will be turning four later this year! The Seattle downtown core keeps our extremely talented team busy and I remain present there and enjoy seeing familiar faces thanks to your return visits. Outside of the restaurant, I wanted to share two projects I’ve been stealthily working on for nearly two years, both of which opened their doors last week in downtown Bellevue: The Lakehouse restaurant, and Civility & Unrest cocktail lounge.

The Lakehouse, found on the second floor of W Hotel in the Lincoln Square expansion, is my interpretation of a Northwest farmhouse through and through. I intended to build a place that is comfortable, yet elegant; familiar, yet sophisticated. Ultimately, The Lakehouse is a respite, a home for our guests, with the menu created around local produce reflecting vibrant, farm-inspired craft cooking.  The Lakehouse is centered upon the artisan experience, from the ceramics that the food is served on, to the art on the walls, and the people creating the food and drinks in the kitchen and bar. It is my latest dream accomplished, with hard work still paving the way.

A spirit all its own just downstairs from The Lakehouse, Civility & Unrest is the place for serious cocktails and unbridled fun, inspired by the cocktail culture and underground speakeasies of a bygone era. As the name might suggest, the evening can start with a level of civility, and flourish as the night goes on when inhibitions are relaxed. There are craft cocktails, vintage liquors, Champagne and sparkling wines. It is also a place for entertainment with future fashion shows, tattoo artists, unplugged sessions, DJ sets, trunk shows, and more. This is a steal-away spot for friends, or dates, or to embrace strangers!

Just like with the inception of Miller’s Guild (which is going strong and I’m so grateful to you for that!), creating a restaurant or bar has always been intensely personal to me. It’s never an afterthought or an accident, but something that receives thought and reflection, and always inspired by a sense of place. I strive to get that purposeful connection where the authenticity is felt by every guest that walks in the door. These two new additions are my latest labors of love, and if you’re on the Eastside, come by! I’d love to hear about your experience.

All my best,





Crispy Hama Hama Oyster Recipe

May 26, 2017
Fried Oysters at Millers Guild downtown Seattle

Executive Chef Jason Wilson has created a new dish for summer: Crispy Hama Hama Oysters with Heirloom Tomatoes, Mustard Green Pesto & Grilled Romaine

Try out our chef’s recipe and post a photo of your creation to our Facebook page, or tag Jason on Instagram!

Serves 4


  • 16-20 shucked medium sized Hama Hama Oysters, with the juice form shucking
  • 2 heads Romaine lettuce
  • 10 leaves basil
  • 3 tbsp extra virgin olive oil
  • 1 tbsp minced garlic
  • 1 tbsp minced shallots
  • 1 bunch mustard greens, blanched, chopped , wrung dry
  • 2 tbsp kosher salt
  • ¼ cup rice flour
  • 1 egg white
  • ¼ cup good ipa (drink the rest while you cook)
  • 1 preserved lemon, all rough chopped
  • 4 large Heirloom Tomatoes
  • 1 tsp black pepper
  • Vegetable oil for pan or deep frying
  • Verjus or lemon juice to finish


  1. Remove large leaves of romaine and anything brown to get to a “heart” with ½ the head remaining. Dress with a little extra virgin olive oil and season with salt, grill really quickly or char in a cast iron pan on medium high heat until the inside of the head is brown. Allow at least 10 minutes to cool., cut the core off and remove leaves, reserving for plating.
  1. Large Dice or chunk the heirloom tomatoes using a serrated knife, toss with salt and black pepper and marinate in a bowl.
  1. Sweat the garlic and shallots in extra virgin olive oil with salt until translucent and fragrant. Blend the mustard greens with preserved lemon, garlic and shallots until smooth.
  1. Mix some salt, oyster juice, rice flour, egg whites and beer into a little batter. Dip the oysters into the batter and deep fry or pan fry until crisp and cooked.
  1. Plate the tomatoes, lettuce, oysters and pesto together as a salad and enjoy!

Fresh Salmon, Easter Brunch and Mules Your Way

April 9, 2017

First of the Season Salmon

Millers Guild in downtown Seattle features Wood-Fired Craft Cooking and Cocktails

We pride ourselves on procuring the best ingredients that we can get our hands on and springtime is no exception! One of our favorites is just hitting the menu: Pacific Coast Wild King Salmon is sustainably fished and presents unbridled flavor. It is served in two preparations – with Jerusalem artichoke at lunch and kissed with chermoula and spinach at dinner.

Halibut has made its debut at Miller’s Guild! See how our chef’s are preparing it just for you, then grab this recipe from Chef Jason for Wild Halibut with charred onions, sweet sausage and scallion lemon. Post a picture of your version on our Facebook page!

Easter Brunch

Millers Guild in downtown Seattle features Wood-Fired Craft Cooking and Cocktails
One of the sure-tell signs of spring is Easter! Just a hop, skip and jump away, we welcome you to usher in spring with your friends and family for a memorable brunch that will rival the best Easter Egg Hunts around.

Enjoy the tongue-in-cheek Rabbit Omelette, or capture the spring bounty in the Vegetarian Omelette! If you’d rather leave the eggs in the Easter basket, option for the incomparable, wood-fired Prime Rib Dip or take on the Grass Fed Beef Burger with Pork Belly and Smoked House Made Bacon.

See the full menu, brunch cocktails, and fresh juices here, and make your reservations.

Mules Your Way

Wood-Fired Craft Cooking and Cocktails

Tough decisions call for stiff drinks! We are here to make your day easier with six different Moscow Mules! Each with its own unique flavor profile to suit the mood you bring in the door. Feeling sophisticated? Order the London Mulemade with Tanqueray. Feisty? The Jalisco Mule is your drink, created with Sauza Tequila. Relaxed? Wind down with the Amaro Mule. You can’t go wrong with these win-win options.


In the Community

Chef Jason Wilson at Savor event

Chef Jason recently joined a dream team of chefs that cooked at Savor, a benefit for Food Lifeline. A cause that has been near and dear to Jason since he started cooking in Seattle, the event raised over $570,000 to work towards a sustainable solution to end hunger in Western Washington. A magical evening, generous supporters, and an impactful cause!



See what Chef Jason is cooking up these days and how he gives his time, talents and hard work to support our local community, while having a little fun in the process. Join Chef Jason on Instagram.

Welcome Spring with Easter Brunch

March 29, 2017
Millers Guild in downtown Seattle features Wood-Fired Craft Cooking and Cocktails

Our chef team couldn’t be more excited about the first signs of spring! Besides the warmer weather, budding produce and first-of-the-season halibut, spring also means Easter brunch! This Easter, put your friends and family in the hands of Chef Jason and his team of culinary talent with a specially crafted Easter brunch that will be just as memorable as your Easter Egg Hunt.

Whether you enjoy the tongue-in-check Rabbit Omelette, prefer Eggs Benedict in a number of ways, go for the innovative Coffee Flour Granola Parfait, or simply want Eggs As YOU Like ‘Em, our Easter menu beckons for enjoyment this April 16.

Not to be one-upped, our bartenders are pursuing their rite of passage as well with the perfect brunch accompaniments, including our signature Miller’s Guild Bloody Mary, Mimosa by the Pint, or for unleaded options, Fresh Beet, Ginger, Apple and Carrot Juice.

Reservations are being accepted now, so hop to it!

    Easter Brunch Menu

Breakfast Classics
Eggs As You Like ‘Em* | 16
Bacon, Sausage, MG House Potatoes

Coffee Flour Granola Parfait | 8
Honey Yogurt, Fresh Fruit, Maple Almonds

Buttermilk Pancakes | 14
Berries, Fruit, Pure Maple Syrup

Rabbit Omelette | 17
Carrot Pistou, Peas, Carrots, Spring Onion

Veggie Omelette | 16
Mushroom, Spinach, Goat Cheese

Niman Ranch Bavette Steak & Eggs* | 21
Jalapeño Coulis, MG House Potatoes

Braised Boar Eggs Benedict* | 17
Beef Fat English Muffin, Pickled Red Onion, Hollandaise, MG House Potatoes

Smoked Salmon Eggs Benedict* | 17
Beef Fat English Muffin, Dill Hollandaise, Crispy Capers, MG House Potatoes

Ham Eggs Benedict* |16
Beef Fat English Muffin, Hollandaise, MG House Potatoes

Seriously Big Sandwiches
Sandwiches are served with Beef Fat Fries or a Simple Salad. Substitute Soup for an additional $2
Turkey Club Sandwich | 15
Smoked Peppered Turkey, Applewood Smoked Bacon, White Cheddar, Avocado, Onion, Tomato, Dijonaise

Grass Fed Beef Burger* | 18
Pork Belly, Smoked House Made Bacon, Lettuce, Tomato, Onion, Cheddar Cheese Sauce

Prime Rib Dip Sandwich | 17
Horseradish Aioli, Arugula, Sweet Caramelized Onions, Au Jus

Baby Gem Lettuce Salad | 12

Radish, Buttermilk Dressing
. . . Add Bavette Steak | 10
. . . Add Chicken Breast | 6

Grilled Chicken Cobb | 17
Tomato, Avocado, Bacon, Blue Cheese Crumbles, Egg, Cucumber, Blue Cheese Walnut Dressing

In the Community, At the Bar + Serious Brunching

March 1, 2017

Brunch Benedict

Eggs Benedict at Millers Guild

We take breakfast seriously seven days a week! Weekday breakfast or weekend brunch, we have creamy eggs, tangy hollandaise, and house made ham that will make you want to wake up this way everyday! Our favorite is the Eggs Benedict, which we offer three ways to suit your cravings: Smoked Salmon with dill hollandaise and crispy capers, Braised Boar with pickled red onion, and classic Ham that is brined for two weeks, dried, and smoked over applewood for six hours while basting every 10 minutes. Served on top of our house made Beef Fat English Muffins and alongside our crave-able House Potatoes.

If we have your attention now, then make your reservation! It’s also never too early to reserve your seat for Easter brunch.

At The Bar

Millers Guild Rob Roy Cocktail

Our bartenders are constantly on the lookout for inspiration and they didn’t have to look far when they conceived a cocktail spotlighting Kombucha, Chef Jason’s favorite drink. East meets West with the new Kombucha Cocktail created with Genever for its earthy undertones; kombucha, promoted for its health benefits; and lemon juice and ginger syrup for a distinctive “pop” to the cocktail.

For those looking for something more familiar, there’s a reason why the classics never go out of style. Perfectly concocted with premium, often unique spirits and well-balanced execution that brings back these cocktails again and again. Enjoy a classic Old FashionedSazeracRob RoyTom Collins and White Lady on our menu now!

Next Guest Chef

Millers Guild Ash roasted beet carpaccio with white truffles

We recently held a wonderful Guest Chef dinner with fellow James Beard Award-winning chef Vitaly Paley from Portland. We celebrated the Oregon Truffle just coming into season.

Now we want to hear from you! Who is the next Guest Chef you’d like to see at Miller’s Guild? Let us know on FacebookInstagram or Twitter and we’ll be happy to extend an invite for the hot chef on your most wanted list!

From Jason

Wood-Fired Craft Cooking on the Inferno Grill

Chef Owner Jason Wilson recently announced a new partnership for Miller’s Guild that will further enhance the guest experience at our restaurant, from a high-level of service to the premium ingredients on your plate. Chef Jason shares more on Kitchen Notes about the visionary aspect and execution of being an evolving chef and restaurant owner.

In The Community

When fun and fundraising collide, the results are a win-win! Chef Jason recently took part in one of his favorite pastimes, ice hockey, to raise funds for Ronald McDonald House Charities of Western Washington & Alaska. Read more about how much was raised for the community.


Millers Guild Octopus Carpaccio with pressed black truffles

Join Chef Jason on Instagram for more beautiful pics, fascinating posts, drool-worthy dishes & more! #BeetCarpaccio #BlackTruffles

Great things are happening in 2017!

February 28, 2017
Chef Jason Wilson in Millers Guild

We’re hitting milestones left and right, and what better place to share them than here?

Our recent guest appreciation party at Miller’s Guild celebrated the restaurant’s third anniversary (seems like yesterday we just opened!). Today, we’re quickly approaching the opening of The Lakehouse and Civility & Unrest in Bellevue. These two milestones, made during a great start to 2017, brought me serious reflection upon the fine line chef-entrepreneurs must walk to balance growth and success while maintaining culinary innovation and elevated guest experiences.

Make no mistake, I thoroughly enjoy being an entrepreneur and restaurateur and savor the visionary aspects. However, my first love will always be cooking. Being a chef is what drives me. It’s at the heart of everything that I do and it gives me a creative outlet unlike any other facet of my business. It’s what jumpstarted my career and continues to be what I do best.

To that end, I’ve decided to partner with the El Gaucho Hospitality team by combining our strengths. El Gaucho Hospitality has long been a business that I admire for its level of service and ability to source premium products, both locally and from around the world. It’s a business decision, but also a deeply personal one that rests on the values that I philosophically share with them.

Along with my staff, this partnership will bring a more elevated and memorable guest experience while allowing me to continue to push the culinary envelope at my restaurants, the El Gaucho restaurants, and in our future endeavors together. I remain owner, brand visionary and driver of all culinary aspects for my restaurants: Miller’s Guild, The Lakehouse and Civility & Unrest.

I look forward to cooking for you at Miller’s Guild and I invite you to join me at The Lakehouse and Civility & Unrest in Bellevue when we open this summer.

All my best,


New Barrel Aged Spirit Flights

January 31, 2017
After a rigorous tasting process, we’re debuting three new spirit flights that focus on the meticulous barrel aging process, specifically, tequila aged in bourbon barrels, super premium bourbon, and Glenmorangie aged in old wine barrels. Read below for the full description of each flight and pick out your favorite to try!

North and South Unity

Millers Guild Wood-Fired Craft Cooking and Cocktails

Four different tequilas from Corazon were each aged in Barrels that were previously used to age Bourbon. This process infuses the tequilas with smoky notes, and hints of caramel and cedar. When you taste the different tequilas side by side, it is fascinating to see the difference the barrel makes.


Rescue Bourbon


Millers Guild Wood-Fired Craft Cooking and Cocktails

These are three Super Premium bourbons. It’s a real treat to sample each one side by side and see the different roads the bourbon can take. Look for hints of vanilla, smoke, char and molasses.


Flavor of the Gods

Millers Guild Wood-Fired Craft Cooking and Cocktails

Glenmorangie is famous for a variety of different scotches aged in old wine, sherry, madeira, and port casks. While aged for a similar time, they all express extremely different characters. There are levels of sweet, smoke, peat, charcoal, tar with hints of the keg’s previous resident.


Oregon Truffle Dinner with Guest Chef Vitaly Paley – Feb 4

January 22, 2017
Truffles at the Oregon Truffle Festival

Photo credit: Oregon Truffle Festival

Chef Jason and Portland Chef Vitaly Paley are joining culinary forces to celebrate the Oregon truffle! Harvested from the base of the Douglas fir tree in the rural foothills of the Willamette Valley, the aromatic, earthy delicacies will be celebrated in true craft cooking style by the two James Beard Award winning chefs. Heralding from Imperial, Paley’s Place, Portland Penny Diner and his latest restaurant addition, Headwaters, Chef Vitaly brings a studded culinary career to Miller’s Guild for one night only.

The two chefs present a collaborative, family-style truffle menu on Saturday, February 4.


Steak tartare with truffles and potato truffle crisps (Chef Jason)

Geoduck crudo with raw shaved foie gras and black truffle vinaigrette (Chef Vitaly)

Octopus carpaccio and spicy nicoise relish (Chef Vitaly)


Warm leek vinaigrette, Labne, Hazelnuts, truffle vin (Chef Jason)

Endive with raw artichoke and wood grilled chicken liver (Chef Vitaly)

Beets carpaccio with caraway, truffles and sour cream (Chef Jason)

Cauliflower Black Truffle Squid Risotto (Chef Jason)

Scallop en demi deuil, sea urchin grapefruit butter (Chef Vitaly)


Grilled breast of pheasant and Duck Sausage on sauerkraut with black truffle sauce (Chef Vitaly)

Wood Grilled Beef Short Rib, Truffled Potato Gnocchi, Mustard Green Pistou (Chef Jason)


Ash Roasted Washington Apple, cider, hazelnut spiced cake, truffle, ice cream

Limited to 40 guests, dinner is at 7:30 p.m. and $100 per person; optional $60 wine pairing. Reservations required by calling 206.443.3663 or online.

Guest Appreciation Day – January 29

January 20, 2017
Join us for breakfast, lunch and Dinner at Millers Guild

Sunday, January 29, is our third anniversary and we want to celebrate – YOU! Our guest for your continued support by hosting a special Cocktail Brunch from noon-6pm. Bring the whole family to what will be a fun afternoon for everyone. While you’re enjoying our Mimosa or Bloody Mary Bar and the $5 Dirty French 75s, draft Manhattans and wines by the glass, the kids can watch the DJ spinning tunes.

Don’t’ forget to come hungry! Our kitchen will be whipping up $6 dishes, including Deviled Eggs, Fritto Misto and wood-fired Suckling Pig Sliders. Enjoy this informal party by reserving your complimentary spot.

Interior at Millers Guild

Cozy up this Valentines Day with a Four-Course Tasting Menu

January 5, 2017
Meat + Potatoes at Millers Guild

Let us have a hand in impressing your date this Valentine’s Day by creating a special evening for both of you! We have crafted a four-course, wood-fired Valentine’s Day menu and are offering it the entire weekend, Friday, February 10 through Tuesday, February 14. Surprise your sweetheart early with an intimate meal for two or make your reservation for February 14.



Ahi Tuna Crudo

Taylor Shellfish Oyster Chowder

Dry Aged Beef Carpaccio


Dungeness Crab Salad with Celery Root, Black Truffle, Green Apple and Blood Orange


Grilled Wild Sea Bass, Asparagus, Saffron & Chorizo

Grilled Dry Aged Beef Tenderloin, Red Wine Wild Mushroom Sauce, Kale Pesto & Ash Roasted Potato


Chocolate Olive Oil, Salted Caramel and Cherry Root Beer Sundae.

The four-course tasting menu is $95 per person with a complimentary glass of sparkling wine. To reserve, book online or call 206.443.3663.

Innovative holiday menus, warming lunch specials, exclusive wine & more!

December 23, 2016

Pasta Swimming in Brodo

Millers Guild Wood-Fired Craft Cooking

Escape the arctic blast with our newest lunch special – a warming bowl of silky, hand-cut fettuccine cooked in brodo stock with fresh garlic, Nuok Cham seasoned wood-grilled beef, braised oxtail, poached egg and chives. Garnish with fresh radish, fried lotus root, butternut squash, cilantro and mustard greens served on the side. It’s a favorite winter dish!

Christmas Eve Tasting Menu

Chef Jason Wilson in the kitchen at Millers Guild

Chef Jason Wilson has elevated standard ingredients into works of art and assembled a list of dishes worthy of celebration, such as Smoked Porchetta with chestnut, thyme and roasted garlic filling; Roasted Black Cod with black trumpet mushrooms; and Fire Roasted Root Vegetables. Optional add on of seared foie gras for the truly indulgent.

The five-course tasting menu is $115 per person. Reserve online or call 206.443.3663.

Four-Course New Year’s Eve Menu 

Dry Aged Beef on Millers Guild custom wood-fired Infierno grill

Crafted with Chef Jason Wilson‘s signature innovation, this will be a feast to remember! The night features Hearts of Palm and Dungeness Crab, endive, citrus and sorrel; Roasted Wild Sea Bass with truffle lobster and leek fricassee; Wood Grilled Prime Rib; and Parmesan Thyme Potato Gratin to name a few.

View the full menu, $125 per person, and make a reservation online or call 206.443.3663.

Start the New Year with Us!

Brunch at Millers Guild

Join us for breakfast on January 1 and get the new year off on the right foot! Enjoy signature classics such as Buttermilk PancakesHouse-Made Corned Beef Brisket or one of our specialty Eggs Benedict, including smoked salmonbraised boar or ham with beef fat english muffins.

Still feeling the late night repercussions? Hair of the dog may be in order – try our special Bloody Mary or Mimosa by the Pint.

Exclusive Miller’s Guild Syrah 

Interior of Millers Guild

This approachable, rich and fruity wine has hints of black truffle and rhubarb followed by a smoky finish. Created by the award-winning Waters Winery, the 2012 Washington State Syrah blend is exclusive to us and goes beautifully with our wood-fired craft cooking. $13 per glass.

Mark Your Calendars

Guest Chef Series with Vitaly Paley of Imperial, Paley’s Place, Portland Penny Diner and Headwaters on January 21.

Celebrate our Third Anniversary on January 29! In appreciation of you, our guest, we’re throwing a Sunday Afternoon Brunch Party with live music, craft cooking and specialty cocktails! We’ll have more on our Kitchen Notes soon.

Honeynut Squash – Ingredient of the Season

October 11, 2016

Farm to Table squash at Millers Guild

Ingredients are the essence of cooking. There is nothing more important in great cooking than finding the best ingredients that you can, then applying the best technique to present the ingredients so that they can shine brightest. Sometimes the technique is simple, sometime it is complex, but at the heart of our work, chefs should show truly GREAT ingredients and find pride and passion in searching out the very best products to work with. Greatness begets itself, thus, I proudly enjoy the relationships I have with Farmers, Fishers, Foragers, Ranchers and all the amazing people that produce the food I create with.

Farm to Table Wood-Fired Craft Cooking at Millers Guild

Amy Dietrich owns Frog Hollow Farms in Walla Walla, WA. She is as passionate about what she grows and the land she works on as anyone I have ever met. A year ago, I returned from a trip to New York, dining at Blue Hill Farm and Betony, where I tasted a small, beautiful, sweet and dense version of butternut squash, called a honeynut. I called Amy and told her how sweet and amazing it was and she knew immediately why I wanted a local version. A year later, Amy presented us with Walla Walla grown honeynut squash! They are thin-skinned, sugary, dense in texture and have an absolutely beautiful flavor. We were off to the Infierno in moments, charring, ash roasting, smoking, pan roasting in butter, slow roasting above coals and herbs – you name it. We decided to play with popped grains, custards, and ash roasting the whole squash and slicing it into wedges. What an experience and what a flavor!

~Chef Jason

Cooking at Community Events

July 14, 2016

This weekend Miller’s Guild chefs will be out and about supporting great causes in the community and sharing our wood-fired craft cooking from Seattle to the Eastside.

Chef Jason Wilson outside of Millers Guild

On Friday, Chef Jason Wilson will be manning the grill at
The Bite of Seattle’s The Alley
 to benefit Food Lifeline. He’s created a special dish of charred eggplant, garden summer vegetables and spicy peppers as part of The Alley, which benefits hunger relief through Food Lifeline. Support a great cause and enjoy seasonal summer vegetables wood grilled to perfection by our award-winning chef.

Wood-Fired Craft Cooking on the Inferno Grill

Savory and sweet – that’s Chef Sam Mardis! As our sous chef and pastry chef, Sam will be utilizing every cooking technique, tool and his creative approach to food when he competes against the highly regarded World Cup of Baking Champion, William Leaman of Bakery Nouveau in The Bite of Seattle Mystery Ingredient Cook-off competition. Each chef will have 30 minutes to create a dish that will impress the judges and audience. The Bite Cooks throws a culinary wrench into the cooking equation with three mystery ingredients revealed at the beginning of the competition. Cheer on Sam and taste his creation on Saturday, 2 p.m.

Millers Guild Wood-Fired Craft Cooking and Cocktails

This weekend the Eastside also boasts a three-day event with Kirkland Uncorked, featuring over 70 Washington wineries at Kirkland’s beautiful waterfront Marina Park. Chef Jason Wilson will be grilling up first of the season peaches for his Grilled Peach Salad with ham, ricotta and pistachios. The event benefits one of the state’s leading non-profit, no-kill animal shelters, Homeward Pet Adoption Center. Sip your way through Kirkland Uncorked and be sure to check out Chef Jason at the outdoor waterfront grill at 3 p.m. on Saturday.

Patio at Millers Guild

Enjoy the sun, our original cocktails, and our wood-fired Seattle craft cooking on our patio all weekend long. We’re serving up Geoduck Ceviche with Loquat, Tomato, Cucumber, Cilantro and Sorghum; house-made charcuterie such as Berkshire Pork Terrine and Beef Bresaola; and Aspen Hollow Grilled Lamb with House Made Merguez, Romesco.

Where we source our beef

June 29, 2016

Millers Guild in downtown Seattle features Wood-Fired Craft Cooking and Cocktails

For me, craft cooking starts with the ingredients that I source. The farmers, ranchers, and fisheries that bring ingredients to my door, in turn, inspire the way that I cook – cooking from a sense of place. Whether it’s the freshly picked peaches for a Grilled Summer Peach Salad with ricotta and prosciutto, freshly caught Wild Alaskan King Salmon that I serve with asparagus and Tarragon Both Broth, or the local Shigoku Oysters with Cucumber Gazpacho on the Chef’s Counter Tasting Menu, the quality of the ingredients are a sticking point. Our beef is also a part of that, whether wagyu or dry-aged, the quality of our beef focuses on the flavor and texture, hallmarks of what a good steak should be, but we go beyond that by looking at consistency, sustainability and humanely raised factors, too, which speaks to the larger authenticity of what we do at Miller’s Guild.

I recently sat down with my go-to rancher, Niman Ranch, who provides the steaks at Miller’s Guild, and enables us to create dishes such as our Wagyu Steak Tartare with cured egg yolk, anchovy and giardiniera; our Wagyu Ribeye with signature motoraioli and truffle emulsion; or our 90 day dry aged Ribeye, which positions us at the forefront of dry-aging in Seattle.


Full interview here.

Jason Wilson & Niman Ranch (more…)