Miller's Guild Seattle steakhouse

612 Stewart Street, Seattle, WA, 98101

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Steaks

American-Contemporary

Seafood

Breakfast - Brunch


Dining Alone

Dining at Bar

Business Dining

Brunch

Power Scene

People Watching

Natural/Organic Ingredients

Meet for a Drink

Celebrity Chef

After Work

Special Occasion

Premium Wine List

Catering Off Site

Lunch

Senior Appeal

Reservations Recommended

Private Parties

Miller's Guild

Miller's Guild - Seattle

Jason Wilson is a Seattle powerhouse. CRUSH, which opened in 2005, garnered him a James Beard award for "Best Chef: Northwest" in 2010. During his 25 years in the restaurant business, he's also collected accolades from Food & Wine magazine’s "Best New Chef" issue and Puget Sound Business Journal’s "40 under 40" edition.

Miller's Guild, Wilson's modern steakhouse concept, earned him a spot on Fodor’s widely recognized "Top 10 Steak Houses in the Nation." The restaurant brings a new level of wood-fired craft cooking to Seattle, and showcases his passion for sourcing the highest quality, seasonal ingredients from Northwest farmers, producers and fishermen.

The dining room is open daily, from breakfast to dinner, and there's so much to obsess over on this seasonal menu. For example, head here 7-11am Monday through Friday for what they call Miller's Guild classic dishes. Choose from the sausage scramble of house-made pork sausage, goat cheese, tomato, spinach and house potatoes; smoked salmon eggs Benedict; or multi-grain oatmeal topped with cinnamon apple and toasted pecans.

Lunchtime, which occurs 11am-2pm Monday through Friday, boasts what Miller's Guild calls "seriously big sandwiches and inferno classics." That ranges from a prime rib dip sandwich topped with horseradish aioli, sweet caramelized onions and au jus to Bavette steak frites accompanied by beef fat fries.

Miller's Guild is also a popular happy hour destination. Those who head over to the bar 2-5:30pm and 9-11pm may nosh on budget-friendly bites like fire-roasted nuts, beer-braised clams and prime steak tartare. There are also daily specials for wine and craft beer.

A custom-designed, wood-fired grill is especially in use during dinner. Wilson carefully sources meats and seafood such as a pork chop from Columbia Valley, Wash.; king salmon from Cordova Alaska Coast; and albacore tuna from Washington Coast.

Steak selections originate from the Niman Ranch USDA prime extended dry aged beef collection with bone-in ribeye, Porterhouse and Tomahawk on the menu.

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