It's so hot that those working it wear welder aprons (and gloves)—a lesson learned after realizing that cotton t-shirts heat up intensely. (In fact, the original idea of shirts with decals was ditched when the plastic started melting onto the cooks' bodies.) It's so hot that workers are limited to just two days per week on the hot side of the grill. It's so hot that chef Jason Wilson jokes that his biggest challenge is "stocking up on lotion and ChapStick." (Serious Eats)The master of this fire is Jason Wilson, chef-owner of Seattle's highly regarded Crush. But while Crush serves delicate dishes in the homey rooms of an old bungalow, Miller's is virtually its atavistic opposite. The menus of both are driven by locally sources ingredients, but the focus of Miller's is a nose-to-tail butchery, including 75-day dry-aged beef, all prepared over the open flames. Both places also serve creative and very nice cocktails, and at Miller's the wood theme includes 13 casks of oak-barrel-aged cocktails over the bar. You won't go wrong with any of the choices here, although you should be prepared to pay upscale prices.
Est. Dec 17, 2013 - Building constructed: 1926
Previous bars in this location: Red Fin
Web site: millersguild.com - facebook
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