Choose from Three Options
- $177 for a four-course Infierno dinner for two (a $224 value)
- $355 for a four-course Infierno dinner for four (a $448 value)
- $1,200 for a nose-to-tail dinner and butchering class with wine pairings for up to 10 (a $1,500 value)
The 2.5-hour nose-to-tail dinner includes an appetizer/cocktail hour during which chef Jason Wilson butchers meat and answers questions, followed by a four-course meal with wine pairings.
There are a lot of impressive things about Miller's Guild, starting with the culinary team, which includes James Beard Award–winning chef Jason Wilson and Jake Kosseff, who was once named the best young sommelier in America. The restaurant is housed in the storied Hotel Max (née Vance Hotel), which was built in 1926 to board craftsmen working in the state's forests and mills. The piece de resistance, though, is the 9-foot-long custom wood-fired grill, which Miller's was built around. "Take one look at the massive, fiery grill they call the 'Infierno' and you know that this place is a meat eater's haven," Seattle Magazine wrote.
The Infierno fires up to 1,100 degrees and cooks all sorts of meat, including Niman Ranch rib eyes, which are dry aged for 75 days, weigh up to 4 pounds, and "look impressive as they cook, being mopped with 'motor oil' — the heady mixture of fat and juices captured by the grill, a flavor-enhancer for many things here," the Seattle Times said. The meat selection changes often, based on availability from regional farms listed on the menu. Sides and appetizers include gourmet salads, seafood bites, and grilled seasonal vegetables.