Thursday March 6th, 2014 - 11:05AM
SEATTLE—Miller’s Guild restaurant has launched a new room service program in partnership with Hotel Max here.
Instead of a linen draped tray and sliver domed plate covers, Miller’s Guild’s culinary craft is delivered in custom-stamped brown paper bags with butcher’s twine, compostable containers and personalized labels and tags, complete with the name of the cook who prepared the meal.
“Guests are not interested in getting wilted carnations and plastic salt and pepper shakers with a setup that’s otherwise a little formal,” stated Bashar Wali, president of Provenance Hotels. “We are rethinking the entire approach to in-room dining. We don’t want the setup to compete with the food.”
Miller’s Guild is the second restaurant from Chef Jason Wilson of Seattle’s Crush. “We wanted this room service experience to reflect the craftsmanship that Miller’s Guild is rooted in,” said Wilson. “A simple, no-frills presentation with labels handwritten by our cooks, really reflects our handcrafted, made-to-order approach.”
At Hotel Max, room service menu items from Miller’s Guild include an open faced Piedmontese steak tartare sandwich or the house-ground beef burger with white cheddar, house pickled veggies, thick cut bacon smoked on the Miller’s Guild Grill and a crispy bun. Guests can enjoy anything from a parfait of house granola, berries and yogurt for breakfast to Miller’s Guild’s sausage-topped kale and hazelnut salad, or an open-faced short rib sandwich sprinkled with horseradish, parsley and yuzu.