We've already shown you how roasted and grilled meats, vegetables, and fruits are making Miller's Guild one of the hottest (literally and figuratively) restaurants in Seattle. But if you go, be certain to save room for sweets, as the menu offers some intriguing items.
Miller's Guild recently started brunch service, with the "Small Stuff and Starters" section sporting a Housemade Jelly Doughnut. The doughnut is currently filled with blueberry and blackberry jam and coated with a hibiscus glaze, and I saw a table of four easily dividing into quarters and remarking how delicious and filling it was. Alright, I'll admit it: I had at least half of one as well, but this didn't stop me from also enjoying an entrée and, of course, dessert.
That dessert was the Whiskey Date Cake ($9). Reconstituted dates and brown sugar give the moist cake a mild, honey-like sweetness. Black walnuts are tucked inside the crumb, breaking up the smooth texture of the cake. The cake itself is soaked in whiskey syrup, and the salted caramel sauce which tops the cake is refreshingly subtle in both sweetness and saltiness.
The additional components round out the dish and make it interesting for a variety of senses. There's vanilla bean-poached rhubarb (with some apples mixed in) that contribute tangy flavor and tantalizing color. A sprinkling of praline walnuts adds sweetness and crunchiness. And then there's the soft-whipped Chantilly cream, again not too sweet, elevating the overall dessert with delicate elegance.
About the author: Jay Friedman is a Seattle-based freelance food writer who happens to travel extensively as a sex educator. An avid fan of noodles (some call him "The Mein Man"), he sees sensuality in all foods, and blogs about it at his Gastrolust website. You can follow him on Twitter @jayfriedman.