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Miller's Guild
(Now Closed)Steakhouse and American Restaurant$$$$
Belltown, Seattle
The experts at Eater and Serious Eats recommend this place
41 Tips and reviews
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EaterJanuary 6, 2014The 3,200 square-foot restaurant in the old Red Fin space is punctuated by a 9-foot Inferno grill, which makes sitting at the counter a warm welcome from winter.
timothy wudarskiFebruary 26, 2016The steak was worth every penny, and the cocktails were well made and inventive. Enjoyed the Vinette mock-wines, too. Skip the seafood...
Samuel GMarch 19, 2014Gotta try the fried kale sprouts! They're very delicious and it only takes like 4 minutes for them to make it for you. Just remember to look in a mirror afterwards because it gets stuck in your teeth!
Troy FlintJune 1, 2015The Sunday Butcher's Block special at Seattle's Millers Guild is one of the best meals I've ever had and a great value considering the quality, quantity, and variety of the delectable offerings.- Troy FlintJune 1, 2015Excellent cocktails, diverse but well crafted and coherent menu, and engaging staff. Convenient location and you can crash at the Hotel Max afterward, if needed.
- Troy FlintJune 1, 2015Frenet heads, be sure to try "Frenet About It". Frenet cocktails are rarely nuanced and balanced. This one is, while still paying appropriate respect to the herb.
Tana BabcockNovember 13, 2015Ribeye and scallops were perfect. The mushroom, Brussels sprouts and mashed potato sides were outstanding!
Nate YancyFebruary 24, 2017Have gone here twice for happy hour for their burger, first time was excellent a few months back. Burger yesterday was dry, asked for medium...service missed the mark. Won't be back for awhile $$
Nate TJune 2, 2019Everything here is super mediocre. Except the Brussels sprouts and mushrooms. Each of those were delicious.
Serious EatsMarch 29, 2014The grill is the centerpiece of the restaurant, and it's where you should focus your attention when ordering.
Sharron KingDecember 7, 2015Ribeye, Brussel sprouts and steak fries (with motor aioli). Definitely recommend!
Bim ChannyJune 30, 2015The steak was not even well done, but instead overcooked. It was so dry! I specifically asked the waiter for medium rare but this is what I received.
Susan EhrlichJanuary 5, 2014Pork loin was best I ever had. Sit at the counter by the wood burning 'Il Infierno'
Bill CaplesSeptember 15, 2015Good steaks, albeit expensive, limited breakfast options. Expensive, ambiance is cold.
Marcus WikarsMay 29, 2019Careful, the special can be the most expensive thing on the menu. By FAR... good though.
The 75 day dry aged rib eye is about the size of your torso.
Panos StravopodisAugust 27, 2018Unreasonably expensive food and wine fir this type of establishment. Mediocre steak. Staff helpful but trying hard to sell all the expensive stuff on the menu.
Noah's Ark = Scotch, not just for rocks anymore. Do drink!
Belgin CeranMarch 29, 2019Sirlion steak was not good. It was dry and not juicy. Staff was very nice.
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Built around a 9 foot, custom made wood grill. Chef Jason Wilson has crafted a menu featuring seventy five-day dry-aged beef, nose to tail butchery, and rustic baked goods. The bar features crafted cocktails made with spirits aged in casks above the bar.
Permanently closed (Show more)
- Mon–Sun
- 8:00 AM–11:00 PM
(206) 443-3663
Features
Credit Cards
Yes (incl. Discover & Visa)
Wi-Fi
Free
Outdoor Seating
Yes
Parking
Public Lot
Food & Drink
Menus
Breakfast, Brunch, Dessert, Happy Hour
Drinks
Wine, Full Bar
See More
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