One downtown meat lover’s destination has quietly bid its farewell. Per the Seattle Times, Miller’s Guild — the Hotel Max’s restaurant known for its massive wood-fired grill and excellent steaks — has closed after eight years. Owner Nicole Wilson told the paper that the impacts of the pandemic were the primary reason for the closure, but still leaves open the possibility of reopening at another location down the line.
During its time at the Hotel Max, Miller’s Guild seemed well-suited to downtown conventions, the after-work dinner crowd, and theater-going tourists, joining the likes of El Gaucho and the Metropolitan Grill as reliable (if spendy) steakhouse favorites. Original chef Jason Wilson, a James Beard Award winner, had built a strong reputation over the years for his Capitol Hill fine-dining destination Crush, and installed a nine-foot, custom-built Infierno grill as a centerpiece for the hotel restaurant, with an open kitchen and chic decor.
The place earned some kudos from local critics when it first debuted, and rolled out a few experiments over the years, such as a six-course seasonal chef’s counter series, and a shareable Sunday supper that paired Meyer Ranch prime rib alongside whole fish and game meats. It also had a fairly popular happy hour, as well as a weekend brunch with coffee flour waffles, buttermilk fried chicken, and three kinds of bloody marys.
It’s unclear at the moment what will take the place of the Miller’s Guild. The Hotel Max’s main office tells Eater Seattle negotiations are in progress with a possible future tenant, but nothing is imminent. Chef Jason Wilson is currently focused on other projects, such as the upscale Cedar and Elm restaurant at the new Lodge resort in Kenmore and the Lakehouse in Bellevue.
- 4 More Seattle Restaurants Announce Permanent Closures [Seattle Times]
- All coverage of Miller’s Guild [ESEA]