A birthday celebration calls for something special, exceptional, and wholly memorable. I took t0e out for his birthday to Miller’s Guild without really knowing what we were getting into – only that they had a gigantic flaming grilled call the Infierno and that they specialized in meats. And what followed next, was jaw dropping, camera clicking, OMG inducing for a variety of reasons (how’s that for a sensationalist hook line?).
The chef, Jason Wilson, is probably better known for his fine dining establishment Crush, which is a solid place in my mind, but not on my recommendation list. Miller’s Guild is a restaurant built around a 9 foot flaming grill, and while it specializes in meat, the chef is top notch in all the other items beyond just meat.
31 oz. prime rib – we came for meat, and they did not disappoint in that arena. 31 oz with the bone in of meat that came on a tree trunk sectional, brown sauce are drippings from all the meats on the grill (heavenly) and green sauce was horseradish-y with truffle oil; 31 oz. is impressive – it was also the smallest rib eye steak on their dry aged menu; and because it is such a large and thick cut of meat, parts of it were more well done than medium rare, especially near the tip of the bone, the meat has a sweetness to it, but it’s not the most tender or most flavorful steak you’ll ever have, but it is by far the most impressive chunk of meat you’ll ever be served. Still, a good steak.
and blue cheese for good measure
foie gras – with cranberries and granola, the granola pairing is genius – it adds crunch and sweetness to balance the foie, and the pumpkin provides a nice neutral middle ground and the cranberries the tartness, though you have to be careful how much cranberry you eat in a single bite or else it will overwhelm – 1/2 cranberry per small bite is a good ratio, LOVED it! such a wonderful take on an old favorite!
thyme tapioca brulee – with fresh figs, a twist on traditional brulee that is not only slightly savory flavored but also incorporate the texture of tapioca pudding, contrasted with a really hard and thick brulee shell (eat this separately, it’s a little too think and sweet); reminded me of Joule’s Jewel box dessert with grapefruit, except a million times better. Try it!
foccasia – a loaf for each table, hot off the infierno, served with whipped pork lardo. Yes, you heard me, bacon fat. I could have eaten at least 2 of these by myself…
the dry aged menu – they cross off each cut once it’s sold, ours was the last one on the left hand column; they also had a chalkboard for their half duck – 10 for the night, they were down to 4 by 10pm
infierno – the grill/forge in all of its flaming glory.
Overall, Miller’s Guild is on hell of an experience. The dishes are full of perfectly paired flavors that leave you wanting so much more! It’s a foodie place, no doubt, and not just a steakhouse. In fact, I would venture to say, that the other dishes outshone the steak (except for it’s gargantuan size and house pan dripping sauce that will taste different every night). What an experience!
I’m waiting for someone to order the 60oz steak to see what that looks like. There was a gentleman, spry, business casual, sitting at the kitchen counter directly in front of the grill, and he so thoroughly enjoying himself in a way others would envy – pure rapture eating his steak in a row of couples and conversing excitedly. He picked up his steak after he had eaten the meat, and proceeded to clean the bone of the delectable remains. Without thought of judgment from others, just pure joy. And not pictured, the greyere mashed potatoes – silky, rich, creamy, even when you’re so full of steak you claim you can’t eat another bite, and yet, one more spoonful of mashed potatoes must still reach my lips. I have found my addiction and it is burning in the Infierno.
SUMMARY
Overall: happily ever after
Highlights: foie gras, greyere potatoes, thyme tapioca brulee
Footnotes: it is dark in here lit by the fire – none of the pictures on the website are representative of how dark it is, lending itself to a more trendy and industrial feel (similar to Mamnoon), it is pricey as most hotel restaurants are – expect to spend at least $60/per person, service is attentive, large communal tables are ideal for sharing large cuts of meat, sit up by the kitchen counter if you want to feel the full heat of the Infierno.
