Miller's Guild

Miller's Guild

SEATTLE 2014

Miller's Guild opened in December 2013, located in the historic Hotel Max, built around a nine-foot-long, custom-made wood-fired grill. James Beard Award winning chef Jason Wilson crafted a menu featuring 75-day dry-aged beef, nose-to-tail butchery, and rustic baked goods. Smoki USA provided Miller's Guild the pollution control technology needed to clean the smoke emissions from the massive wood fired grill.

Installed
Maxi Grill 500 S