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- Eater1월 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.
- Samuel G3월 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!
- timothy wudarski2월 26, 2016The steak was worth every penny, and the cocktails were well made and inventive. Enjoyed the Vinette mock-wines, too. Skip the seafood...
- Troy Flint6월 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 Flint6월 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 Flint6월 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.
- Nate Yancy2월 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 $$
- Serious Eats3월 29, 2014The grill is the centerpiece of the restaurant, and it's where you should focus your attention when ordering.
- Tana Babcock11월 13, 2015Ribeye and scallops were perfect. The mushroom, Brussels sprouts and mashed potato sides were outstanding!
- Nate T6월 2, 2019Everything here is super mediocre. Except the Brussels sprouts and mushrooms. Each of those were delicious.
- Bim Channy6월 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.
- Sharron King12월 7, 2015Ribeye, Brussel sprouts and steak fries (with motor aioli). Definitely recommend!
- Susan Ehrlich1월 5, 2014Pork loin was best I ever had. Sit at the counter by the wood burning 'Il Infierno'
- Marcus Wikars5월 29, 2019Careful, the special can be the most expensive thing on the menu. By FAR... good though.
- Bill Caples9월 15, 2015Good steaks, albeit expensive, limited breakfast options. Expensive, ambiance is cold.
- Panos Stravopodis8월 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.