THIS IS MAX
Media Contact:
Kate Buska, Public Relations Director
503-548-9399, kate@provenancehotels.com
HOTEL MAX: SEATTLE’S DOWNTOWN DESTINATION FOR ART
SEATTLE, Wash. – Located six blocks from Pike Place Market, Hotel Max is downtown Seattle’s home away
from home for art lovers and the creatively inclined. Within easy walking distance of the Emerald City’s
best shopping, world-class dining, art museums and exceptional nightlife, the edgy but chic boutique hotel
offers travelers a base for urban adventures that mix art with style.
Hotel Max displays commissioned works by innovative artists throughout the hotel. Tony Evanko designed
a feature piece for the lobby utilizing his concepts of communication and ambiguity and featuring graphs,
maps, codes and alphabets. Among other well-established artists who are featured in the lobby and in the
guest rooms are Jackie Barnett, Andrée Carter, Jay Backstrand, Junko Yamamoto and Pam Baker.
Upstairs, each of the ten guestroom floors at Hotel Max features the work of a different Seattle
photographer. Images from artists like John Armstrong and Roniq Bartanen adorn the exterior of all 163
guestroom doors in the form of oversize photographic overlays. One of the most iconic collections in the
hotel can be found on the 5th floor which features the works of Charles Peterson, the photographer who
documented Seattle’s grunge era music scene. Here, guests will find larger than life images of Nirvana,
Pearl Jam, Mudhoney and others forever rocking out in the corridors of Hotel Max.
In December 2013, Miller’s Guild, a new restaurant from James Beard Award-winning chef Jason Wilson
of Seattle’s Crush restaurant and Portland restaurateur Kurt Huffman, opened serving a wood-fired
menu that features 75-day dry-aged beef, locally caught seafood, nose-to-tail butchery and rustic baked
goods. The historic 1925 space honors Seattle’s lumber industry and has been artfully restored and
updated with furnishings from local craftsman and a custom-made 9 ft. long Inferno grill.
###
About Hotel Max
Located at 620 Stewart Street in downtown Seattle, just six blocks northeast of Pike’s Place Market, the 163-room
Hotel Max is at once a boutique hotel and a nontraditional art gallery where modern design interplays gracefully
with original works of art and photography to create a one-of-a-kind experience. Hotel Max offers indulgent but
essential amenities like Provenance Hotels’ signature Pillow, Spiritual and iPod menus and a “You Got It” button on
every hotel phone for the most whimsical desire or typical need. Hotel Max can be reached by calling 206-7286299 or found online at www.hotelmaxseattle.com, www.facebook.com/hotelmaxseattle,
www.twitter.com/hotel_max, http://pinterest.com/hotelmax or http://statigr.am/hotel_max.
About Provenance Hotels
Headquartered in Portland, Ore., Provenance Hotels develops award-winning urban boutique hotels with a distinct
and deeply integrated art story. The portfolio includes Hotel deLuxe, Hotel Lucia and Sentinel in Portland, Ore.,
Hotel 1000 and Hotel Max in Seattle, Wash., Hotel Murano in Tacoma, Wash., and Hotel Preston in Nashville, Tenn.
Provenance Hotels can be found online at www.provenancehotels.com.
Media Contact:
Kate Buska, Public Relations Director
kate@provenancehotels.com, 503-548-9399
FROM POP ART TO SUB POP, HOTEL MAX’S NEW LOBBY ROCKS SEATTLE
Reimagined public spaces feature museum-quality art and Seattle’s only downtown retail display
stocked by Sub Pop Records, the city’s iconic independent record label.
October 19, 2015 – SEATTLE - Hotel Max, Seattle’s favorite hotel for art lovers and musicians, is
proclaiming its hometown pride with an eye-catching exterior mural and debuting a redesigned lobby
that pairs exciting new works of art with a retail display that is the latest manifestation of an ongoing
and expanding collaboration with Sub Pop Records.
Redesigned with socialization in mind, Hotel Max’s new lobby provides even more spaces for guests to
kick back and relax. New bar seating now nestled against Hotel Max’s lobby windows is equipped with
power stations where guests can charge their devices and utilize the hotels’ free Wi-Fi to catch up on
work or plan their Seattle exploration. Sofas in warm grey tweed and rich camel leather provide the
perfect place for a quick meeting, catching up with friends or making new ones while armchairs in light
grey wool and dark grey leather offer a respite from the city’s hustle and bustle. It’s the ideal setting for
real live social engagement over complimentary Café Vita coffee in the morning and free Seattle craft
brews during the hotel’s daily craft beer hour.
Hotel Max has always been known for its impressive collection of original art that includes a range of
works – photographs, paintings, collages and sculptures – reflecting a myriad of voices and attitudes.
The redesigned lobby is upping the ante with the addition of an original Andy Warhol - Campbell’s Soup
Can I – Vegetable (F&S48) to complement Ed Ruscha’s Gallo. Also new is Ivan Navarro’s stunning
Revolution #2 – a sculpture that uses light and the suggestion of sound in the form of stacked drum
heads to evoke the revolutionary spirit of his native Chile – and Skylar Fine’s playful Enjoy – a largerthan-life recreation of an iconic piece of American ephemera: the matchbook. Speaking of icons, Hotel
Max’s new lobby is also home to a signed prototype of the bass guitar Seattle’s own Krist Novoselic of
Nirvana designed for Gibson. Also on display: The Artist Exploits by Josh Arseneau; Sleeping Muse by
Andrew Keating; Come Away From Her by Kiki Smith; and Distanz – Samuel Beckett by Stephan Kaluza.
Visual art is not the only form of art celebrated at Hotel Max. The hotel is also a favorite among music
lovers. When Seattle’s Sub Pop Records celebrated their 25th anniversary, Hotel Max partnered with
them to create an entire floor of rooms equipped with record players and a selection of vinyl curated by
the label. The rooms on Hotel Max’s Sub Pop floor quickly became the property’s most requested and,
as part of the lobby refresh, the two companies have collaborated again to create a retail display where
guests and locals alike can pop in to purchase records, CD’s and all sorts of Sub Pop merch – from
backpacks and bottle openers to koozies, keychains, patches, stickers and more. Inspired by Sub Pop’s
wildly successful retail location inside Seattle-Tacoma International Airport, this mini-outpost at Hotel
Max offers those driving into Seattle a chance to bring some Sub Pop style home with them.
In addition to the lobby refresh, Hotel Max is also proclaiming its hometown pride with the installation
of a new mural on the building’s southwest exterior. Inspired by the city’s spirit of innovation, penchant
for creative boundary pushing and pursuit of excellence, the mural proclaims in letters six feet tall:
SEATTLE DOESN’T SETTLE. Like the city itself, neither does Hotel Max. It just keeps getting better.
About Hotel Max
Located at 620 Stewart Street in downtown Seattle, just six blocks northeast of Pike Place Market, the 163-room
Hotel Max Hotel is the city’s favorite hotel for art lovers, musicians and the creatively-inclined. With a world-class
art collection in the lobby and the work of iconic local photographers on each floor, Hotel Max marries art and
urban adventure. In honor of Seattle’s musical heritage, select guestrooms boast turntables and label-curated vinyl
from Sub Pop Records – and the lobby is home to a retail display featuring records, CD and label merch. Hotel Max
is home to one of the city’s best restaurants - Miller's Guild – helmed by James Beard Award-winning Chef Jason
Wilson. Guests are invited to wake up with free coffee from Seattle's Café Vita in the lobby and stick around for
the free daily craft beer hour featuring local brews. Hotel Max can be found online at www.hotelmaxseattle.com.
Reservations are available online or by phone at 866-986-8087.
About Provenance Hotels
Headquartered in Portland, Ore., Provenance Hotels develops award-winning urban boutique hotels with a distinct
and deeply integrated art story. From sleep to peace of mind, Provenance Hotels’ signature pillow menu and
spiritual menu have guests covered. All Provenance Hotels welcome man's best friend with pet-friendly
accommodations and amenities ranging from pet bowls, beds and toys to a pet spiritual menu. The portfolio
includes Hotel deLuxe, Hotel Lucia and Sentinel in Portland, Ore., Hotel 1000, Hotel Max and the Roosevelt Hotels
in Seattle, Wash., Hotel Murano in Tacoma, Wash., Hotel Preston in Nashville, Tenn. and the Old No. 77 Hotel &
Chandlery in New Orleans, La. Provenance Hotels can be found online at www.provenancehotels.
Media Contact:
Kate Buska, Public Relations Director
503-548-9399, kate@provenancehotels.com
PROVENANCE HOTELS STOCKS PACIFIC NORTHWEST HONOR BARS WITH LOCAL SPIRITS AND
TEMPTS GUESTS WITH DISTILLERY PACKAGES IN SEATTLE AND PORTLAND
April 28, 2015 – PORTLAND, Ore. – The artisanal maker movement is alive and well in Seattle and
Portland as is evidenced by the abundance of independent distilleries creating world-class whiskey, gin,
vodka and rum in the Pacific Northwest. In recognition of this local bounty, Provenance Hotels, the
region’s premier collection of independent lifestyle hotels, is replacing all the mass produced hard stuff
in the honor bars at its hotels with handcrafted, locally produced spirits.
In Seattle, guests will now find rooms at Hotel 1000 and Hotel Max stocked with small bottles of rum,
gin and vodka from the city’s acclaimed Sun Liquor. Their UNXLD vodka achieved a double gold medal in
San Francisco’s famed World Spirit Competition in 2012. In Portland, the rooms at Hotel Lucia, Hotel
deLuxe and Sentinel now feature Burnside Bourbon and Below Deck Spiced Rum from the city’s iconic
Eastside Distilling and Union Gin and D.L. Franklin vodka from the up-and-coming Dogwood Distilling.
Both distilleries boast gold medal accolades from small-batch and global spirit competitions, such as the
Micro Liquor Spirit Awards and the San Francisco World Spirit Competition.
Not content to confine the celebration of local spirits to the guest room honor bars, Provenance Hotels
has also partnered with these local distilleries to offer a trio of experiential overnight packages designed
to give hotel guests the opportunity to dive into the post-Prohibition culture in Portland and Seattle.
Portland has one of the highest concentrations of artisan distilleries in the nation – many of them
located along the city’s Distillery Row – and guests of glamourous Hotel deLuxe, chic Hotel Lucia and
historic Sentinel can explore them with the Distillery Row package. Available at all three hotels, the
package pairs overnight accommodations with two Distillery Row passports, which are good for tastings
at seven Portland distilleries and include a $5 gift card to be used at any of the destinations; two Tri-met
full day passes for safe, post-tasting public transportation back to the hotel; a curated in-room selection
of Portland-made mixers that includes Hot Lips Marionberry Soda and Portland Ginger Brew; and a
souvenir cocktail shaker. For Hotel deLuxe, rates start at $229 per night plus tax and can be booked at
www.hoteldeluxeportland.com/special-offers. Hotel Lucia’s rates begin at $239 per night plus tax, and
can be booked at www.hotellucia.com/special-offers. Sentinel’s rates for the Distillery Row package
begin at $249 per night plus tax and can be booked at www.sentinelhotel.com/special-offers.
Guests who visit Seattle have two distinct options for sampling Sun Liquor’s spirited offerings. At hip
Hotel Max they can book the Seattle, Distilled package and enjoy overnight accommodations; a guided
tasting at Sun Liquor’s Capitol Hill distillery; samples of Sun Liquor’s vodka, gin and silver rum and a
souvenir cocktail set. The Seattle, Distilled package starts at $169 per night, plus tax, and must be
booked at least one week in advance at www.hotelmaxseattle.com/special-offers.
At the Forbes Four Star-rated Hotel 1000, travelers can opt for the Spirited in Seattle package for an
upgraded, luxury experience with overnight accommodations and a private spirit tasting led Sun Liquor’s
distiller in the hotel’s BOKA Restaurant + Bar. Plus, package guests will enjoy a surprise gift curated by
the head distiller at Sun Liquor. The Spirited in Seattle package must be booked two weeks in advance
and can be booked at www.hotel1000seattle.com/special-offers. Rates start at $420 per night, plus tax.
###
About Provenance Hotels
Provenance Hotels are award-winning urban boutique hotels with a distinct and deeply integrated art story. They
include Hotel deLuxe, Hotel Lucia and Sentinel in Portland, Ore., Hotel Max, Hotel 1000 and the Roosevelt Hotel in
Seattle, Wash., Hotel Murano in Tacoma, Wash., Hotel Preston in Nashville, Tenn. and the Old No. 77 Hotel &
Chandlery in New Orleans. Provenance Hotels can be found online at www.provenancehotels.com.
Media Contact:
Kate Buska, Public Relations Director
503-548-9399, kate@provenancehotels.com
PROVENANCE HOTELS’ NEW YEAR’S RESOLUTION: FREE WI-FI IN 2015
Art-filled lifestyle hotels in Seattle, Tacoma, Portland, Nashville and New Orleans will
Eliminate Wi-Fi Fees for Overnight Guests on January 1, 2015.
Portland, Ore., Dec. 29, 2014 – With the New Year just around the corner, Provenance Hotels
has resolved to make working remotely and keeping in touch even easier – and less expensive –
in 2015 by eliminating Wi-Fi fees for overnight guests at Hotel Max in Seattle, Hotel Murano in
Tacoma, Portland’s Hotel Lucia, Hotel deLuxe and Sentinel, and Hotel Preston in Nashville.
Over the course of the past year, Provenance Hotels has invested hundreds of thousands of
dollars in upgrading the Wi-Fi experience at the company’s hotels with fiber optic internet to
increase bandwidth, speed and capacity. On January 1, 2015, the company will cease charging
for Wi-Fi at all its hotels so interfacing with the office and surfing the web from the comfort of a
Provenance Hotels guest room will not only be fast and efficient – it will be free, too.
“Internet access is an essential amenity and we’ve long been focused on providing the fastest,
most reliable service available to our guests,” said Bashar Wali, President of Provenance Hotels.
“Making it available free of charge is the natural next step in our commitment to keeping
travelers who stay at our hotels connected.”
Seattle’s Hotel 1000, which already provides guests with free Wi-Fi, joined the Provenance
Hotels family in July 2014. Wi-Fi will also be free at the company’s Old No. 77 Hotel &
Chandlery, which is slated to open in the heart of New Orleans’ Arts District in spring 2015.
###
About Provenance Hotels
Founded in 1985 and headquartered in Portland, Ore., Provenance Hotels owns and operates award-winning
urban boutique hotels with distinct and deeply integrated art stories. They include Hotel deLuxe, Hotel Lucia and
Sentinel in Portland, Ore., Hotel Max and Hotel 1000 in Seattle, Wash., Hotel Murano in Tacoma, Wash., and Hotel
Preston in Nashville, Tenn. In spring 2015, the company will open the Old No. 77 Hotel & Chandlery in New
Orleans, La. Provenance Hotels can be found online at www.provenancehotels.com.
Media Contact:
Kate Buska, Public Relations Director
503-548-9399, kate@provenancehotels.com
HOTEL MAX AND SUB POP RECORDS PARTNER TO CREATE A
ROCK ‘N ROLL ESCAPE IN DOWNTOWN SEATTLE
June 10, 2013 – SEATTLE, Wash. – Hotel Max, downtown Seattle’s home away from home for musicians,
art lovers and the creatively inclined, has partnered with the city’s most influential independent record
label, Sub Pop Records, to upgrade all 19 guest rooms on the hotel’s 5th floor. Each room has been
equipped with Sub Pop band posters, turntables, label-curated vinyl records, and Sub Pop music videos
on the in-room televisions. Timed to coincide with Sub Pop’s 25th anniversary this summer, Hotel Max’s
launch of this new permanent Sub Pop floor celebrates the label that broke the city’s signature sound in
the 90’s and has since nurtured the diverse Pacific Northwest scene that keeps music-obsessed travelers
flocking to Seattle.
The guest room corridors at Hotel Max all feature large-scale black and white images from different
Seattle photographers. The hotel’s 5th floor is a natural home for this project as it showcases work by
Charles Peterson, whose camera captured the raw passion and power of Seattle’s music scene in the
late 80’s and 90’s and whose photographs helped define the early Sub Pop aesthetic on the label’s
record covers for Nirvana and Mudhoney. Installation of the Sub Pop floor at Hotel Max extends the
experience that begins with these corridor photos into the guest rooms by highlighting the evolution of
Seattle’s most notorious record label and sharing current Sub Pop releases with guests of Hotel Max.
Each guest room on the Sub Pop floor now features framed poster art from bands on the label’s current
catalog. The posters are accompanied by a museum-like card with a QR code that enables guests to use
their smart phone to visit the label’s website and order posters and music online. With posters from
artists like Mogwai, Iron and Wine, Wolf Parade, Fleet Foxes and more, guests can ‘sleep with’ and get
to know a different band every time they visit Hotel Max.
All guest rooms on the Sub Pop floor have also been equipped with Crosley record players and a
selection of vinyl records curated by Sup Pop for guests to play during their stay. The first installation
includes records by The Shins, METZ, Father John Misty, Flight of the Conchords and more. Sub Pop will
periodically update this in-room record collection with new releases, giving guests at Hotel Max a
unique experience each time they visit.
Also new, guest room televisions on the Sub Pop floor and in all 163 rooms in the hotel now feature a
Sub Pop TV channel available only in Hotel Max that broadcasts current and classic Sub Pop music videos
pulled from the label’s archives. With favorites by artists like Band of Horses, Beach House and The Head
and The Heart, it is a musical experience available nowhere else in the world.
Rooms are now available on the Sub Pop floor at Hotel Max and guests can book online at
www.hotelmaxseattle.com. Room assignments are based on availability; blackout dates may apply.
###
About Hotel Max
Located at 620 Stewart Street in downtown Seattle, just six blocks northeast of Pike’s Place Market, the 163-room
Hotel Max is at once a urban escape and a nontraditional art gallery where modern design gracefully interplays
with original works of art and photography to create a one-of-a-kind experience. Hotel Max offers indulgent but
essential amenities like Provenance Hotels’ signature Pillow, Spiritual and iPod menus and a “You Got It” button on
every hotel phone for the most whimsical desire or typical need. Hotel Max can be reached by calling 206-7286299 or found online at www.hotelmaxseattle.com, www.facebook.com/hotelmaxseattle,
www.twitter.com/hotel_max.
About Provenance Hotels
Headquartered in Portland, Ore., Provenance Hotels develops award-winning urban boutique hotels with a distinct
and deeply integrated art story. The portfolio includes Hotel deLuxe, Hotel Lucia and Sentinel in Portland, Ore.,
Hotel 1000 and Hotel Max in Seattle, Wash., Hotel Murano in Tacoma, Wash., and Hotel Preston in Nashville, Tenn.
Provenance Hotels can be found online at www.provenancehotels.com.
Media Contact:
Kate Buska, Public Relations Director
503-548-9399, kate@provenancehotels.com
HOTEL MAX INVITES GUESTS TO HAVE A BEER (OR TWO) ON THE HOUSE
Seattle hotel launches free daily craft beer hour highlighting local brews.
October 28, 2013 – Seattle, Wash. – Seattle regularly tops critics and beer lovers’ lists of the nation’s
best craft beer destinations and, in celebration of the city’s beer bounty, Hotel Max, Seattle’s home
away from home for the creatively inclined, is inviting guests to kick back, relax and sip a hand crafted
cold one during a daily complimentary craft beer hour in the hotel’s art-filled lobby.
Beginning on November 4, 2013, Hotel Max will be pouring full pints of some of Seattle’s most
compelling craft beers for thirsty hotel guests every evening from 5:30 to 6:30 p.m. All guests need to do
to get their free beer is show their hotel keycard and valid photo ID proving they are over 21 years of
age. During the inaugural craft beer hour, Hotel Max is partnering with Elysian Brewing Company but tap
selections will change regularly to showcase the wide variety of delicious brews made in Seattle.
Showcasing the work of iconic local photographers on each floor, Hotel Max is known for partnering
with like-minded, independent companies in Seattle. This love for all things local is evident on the 5th
floor where Hotel Max has collaborated with the city’s most influential independent record label, Sub
Pop Records, to outfit every guest room with Sub Pop band posters, turntables, label-curated vinyl
records, and Sub Pop music videos on the in-room televisions. Given Hotel Max’s Sub Pop connection,
it’s fitting that Elysian Brewing Company, makers of Loser Ale, a beer inspired by Sub Pop Records, is the
first Seattle brewery the hotel will feature.
Details on Hotel Max’s free, daily craft beer hour can be found at www.hotelmaxseattle.com/craft-beer.
###
About Hotel Max
Located at 620 Stewart Street in downtown Seattle, just six blocks northeast of Pike’s Place Market, the 163-room
Hotel Max is at once a boutique hotel and a nontraditional art gallery where modern design interplays gracefully
with original works of art and photography to create a one-of-a-kind experience. Hotel Max offers indulgent but
essential amenities like Provenance Hotels’ signature Pillow, Spiritual and iPod menus and a “You Got It” button on
every hotel phone for the most whimsical desire or typical need. Hotel Max can be found online at
www.hotelmaxseattle.com, www.facebook.com/hotelmaxseattle and www.twitter.com/hotel_max. Reservations
are available online or by phone at 866-986-8087.
About Provenance Hotels
Headquartered in Portland, Ore., Provenance Hotels develops award-winning urban boutique hotels with a distinct
and deeply integrated art story. The portfolio includes Hotel deLuxe, Hotel Lucia and Sentinel in Portland, Ore.,
Hotel 1000 and Hotel Max in Seattle, Wash., Hotel Murano in Tacoma, Wash., and Hotel Preston in Nashville, Tenn.
Provenance Hotels can be found online at www.provenancehotels.com.
Media Contact:
Kate Buska, Public Relations Director
503-548-9399, kate@provenancehotels.com
HOTEL MAX BAGS TRADITIONAL ROOM SERVICE WITH
CASUAL CRAFT IN-ROOM DINING FROM MILLER’S GUILD
March 5, 2014 – SEATTLE, Wash. – Seattle’s most buzzed about new restaurant, Miller’s Guild, has
launched a revolutionized room service program in partnership with Hotel Max. 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 your meal.
“Guests are not interested in getting wilted carnations and plastic salt and pepper shakers with a setup
that’s otherwise a little formal,” said 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 James Beard Award-winning Chef Jason Wilson of Seattle’s
celebrated Crush. The restaurant has been showered with praise and media buzz since it first fired up
the 9-foot custom wood-fired grill in mid-December 2013, including Food and Wine’s list of Best New
Steakhouses and Eater Seattle’s Heat Map.
“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 acclaimed sausage-topped kale and
hazelnut salad, or an open-faced short rib sandwich sprinkled with horseradish, parsley and yuzu.
###
About Hotel Max
Located at 620 Stewart Street in downtown Seattle, just six blocks northeast of Pike’s Place Market, the 163-room
Hotel Max is at once a boutique hotel and a nontraditional art gallery where modern design interplays gracefully
with original works of art and photography to create a one-of-a-kind experience. Hotel Max offers indulgent but
essential amenities like Provenance Hotels’ signature Pillow, Spiritual and iPod menus and a “You Got It” button on
every hotel phone for the most whimsical desire or typical need. Hotel Max can be found online at
www.hotelmaxseattle.com, www.facebook.com/hotelmaxseattle and www.twitter.com/hotel_max. Reservations
are available online or by phone at 866-986-8087.
About Provenance Hotels
Provenance Hotels are award-winning urban boutique hotels with a distinct and deeply integrated art story. They
include Hotel deLuxe and Hotel Lucia in Portland, Ore., Hotel Max in Seattle, Wash., Hotel Murano in Tacoma,
Wash., and Hotel Preston in Nashville, Tenn. Provenance Hotels can be found online at
www.provenancehotels.com.
FACT SHEET
Opening Date: December 2013
Address: 612 Stewart Street, Seattle, WA 98101
Phone: 206.443.3663
Hours: Dinner: daily 5 – 10 p.m.
Grab N Go Bakers Counter: opens weekdays at 7 a.m.
Brunch: weekdays 9 a.m. – 2 p.m.; weekends 9 a.m. – 4 p.m.
Happy Hour: weekdays 2 – 5 p.m.
Website: MillersGuild.com
Reservations: MillersGuild.com/reservations. Walk-ins welcome.
Social Media: Facebook – Facebook.com/MillersGuild
Twitter – @MillersGuild
Instagram – Instagram.com/MillersGuild
Key Players
Jason Wilson
Jake Kosseff
Nicole Wilson
Kurt Huffman
– Chef, Partner
– Manager, Partner
– Partner
– Partner
Menu + Grill
The Miller’s Guild menu is built on its nine-foot-long, custom-made, wood-fired grill. Featuring 75day dry-aged beef, locally caught seafood, nose-to-tail butchery, and rustic baked goods, Chef
Jason Wilson’s menu celebrates the flavors that can only come from cooking over a roaring fire.
The oak barrels above the bar contain the building blocks for the Miller’s Guild bar program:
cask-finished spirits. Wood informs every part of the menu in both bold and subtle ways.
Butchery
Whole-animal butchery is the cornerstone of the menu at Miller’s Guild. The 16-foot-long butcher
block in front of the wood-fired grill, and in full view of the dining room, serves as the butcher
counter. Chef Jason’s team will break down Heritage breed livestock into traditional cuts for the
grill, meat for sausage and charcuterie, and bones for stock.
Beef
Miller’s Guild chefs know that the best beef takes on a richer, more intense flavor and a singular
texture through dry aging. Aging beef for an exceptionally long time, 75 days, creates the perfect
complement to the flavors created by the wood-fired cooking.
1
Baking
Rustic baked goods at Miller’s Guild are thoughtfully executed American and European classics.
The aim of the baking program is substance and soul, rather than surface beauty.
Bar
The liquor program at Miller's Guild is built on the spirits aging in the 50-liter oak casks racked
above the bar. These "Miller's Guild-Finished" spirits provide a unique jumping off point for
cocktails inspired by the classics. Oak-finished gin, for example, takes on more roundness and
complexity and makes a gin-martini like none other.
Wine
The wine program focuses on handmade wines from the Pacific Northwest and beyond. Every
wine represents exceptional quality in its own right, and exceptional value, regardless of its price.
There are six wines on draught, custom-made for Miller’s Guild, which represent not only great
value, but also a reduced environmental impact.
Design + Seating
With careful thought paid to every detail, Miller’s Guild has achieved a warm, ruggedly handsome
look that incorporates architectural artifacts from the previous tenants with a unique design
inspired by the history of the space. Many of the furnishings and features were created for the
restaurant by local carpenters, metalworkers, masons and upholsterers.
Dining Room: 40
Bar: 26
Butcher Counter: 10
Outdoor: 20
History
Miller’s Guild is located in the former Vance Hotel, now Hotel Max, built in 1926 by Joseph Vance,
to house workers and craftspeople that moved to the area to work at the Vance Lumber
Company.
Catering + Events
Catering is available on-site in Hotel Max’s meeting rooms and industrious event space for up to
100 guests standing reception, 75 guests seated. Off-site catering also available.
Parking
Valet parking is available at the adjacent Hotel Max. Metered street parking, pay surface lots and
parking garages are also available in the area.
Contact: Heather Jensvold
Evado PR
heather@evadopr.com | 206.931.4580
###
2
FACT SHEET
Opening Date: December 2013
Address: 612 Stewart Street, Seattle, WA 98101
Phone: 206.443.3663
Hours: Dinner: daily 5 – 10 p.m.
Brunch: weekdays 8 a.m. – 2 p.m.; weekends 8 a.m. – 4 p.m.
Happy Hour: weekdays 2 – 5 p.m.
Bar Menu: daily 10 – 11 p.m.
Website: MillersGuild.com
Reservations: MillersGuild.com/reservations. Walk-ins welcome.
Social Media: Facebook – Facebook.com/MillersGuild
Twitter – @MillersGuild
Instagram – Instagram.com/MillersGuild
Key Players
Jason Wilson
Jake Kosseff
Nicole Wilson
Kurt Huffman
– Chef, Partner
– Manager, Partner
– Partner
– Partner
Menu + Grill
The Miller’s Guild menu is built on its nine-foot-long, custom-made, wood-fired grill. Featuring 75day dry-aged beef, locally caught seafood, nose-to-tail butchery, and rustic baked goods, Chef
Jason Wilson’s menu celebrates the flavors that can only come from cooking over a roaring fire.
The oak barrels above the bar contain the building blocks for the Miller’s Guild bar program:
cask-finished spirits. Wood informs every part of the menu in both bold and subtle ways.
Butchery
Whole-animal butchery is the cornerstone of the menu at Miller’s Guild. The 16-foot-long butcher
block in front of the wood-fired grill, and in full view of the dining room, serves as the butcher
counter. Chef Jason’s team will break down Heritage breed livestock into traditional cuts for the
grill, meat for sausage and charcuterie, and bones for stock.
Beef
Miller’s Guild chefs know that the best beef takes on a richer, more intense flavor and a singular
texture through dry aging. Aging beef for an exceptionally long time, 75 days, creates the perfect
complement to the flavors created by the wood-fired cooking.
1
Baking
Rustic baked goods at Miller’s Guild are thoughtfully executed American and European classics.
The aim of the baking program is substance and soul, rather than surface beauty.
Bar
The liquor program at Miller's Guild is built on the spirits aging in the 50-liter oak casks racked
above the bar. These "Miller's Guild-Finished" spirits provide a unique jumping off point for
cocktails inspired by the classics. Oak-finished gin, for example, takes on more roundness and
complexity and makes a gin-martini like none other.
Wine
The wine program focuses on handmade wines from the Pacific Northwest and beyond. Every
wine represents exceptional quality in its own right, and exceptional value, regardless of its price.
There are six wines on draught, custom-made for Miller’s Guild, which represent not only great
value, but also a reduced environmental impact.
Design + Seating
With careful thought paid to every detail, Miller’s Guild has achieved a warm, ruggedly handsome
look that incorporates architectural artifacts from the previous tenants with a unique design
inspired by the history of the space. Many of the furnishings and features were created for the
restaurant by local carpenters, metalworkers, masons and upholsterers.
Dining Room: 50, with a large table for groups of up to 18.
Bar: 26
Butcher Counter: 10
Outdoor: 20
History
Miller’s Guild is located in the former Vance Hotel, now Hotel Max, built in 1926 by Joseph Vance,
to house workers and craftspeople that moved to the area to work at the Vance Lumber
Company.
Catering + Events
Catering is available on-site in Hotel Max’s meeting rooms and industrious event space for up to
100 guests standing reception, 75 guests seated. Off-site catering also available.
Parking
Valet parking is available at the adjacent Hotel Max for $15 (up to four hours). Metered street
parking, pay surface lots and parking garages are also available in the area.
Contact: Heather Jensvold
Evado PR
heather@evadopr.com | 206.931.4580
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2
OVERVIEW
Located in the historic Hotel Max, Miller’s Guild opened in December 2013 and is built around a
nine-foot-long, custom-made wood-fired grill. James Beard Award-winning chef Jason Wilson has
crafted a menu featuring 75-day dry-aged beef, nose-to-tail butchery, and rustic baked goods.
Carrying on the theme, Miller’s Guild also features crafted cocktails made with spirits housefinished in oak casks, suspended above the bar.
The Vance Hotel, now Hotel Max, was built in 1926 by the Vance Lumber Company to house
craftsmen and workers coming from all over the world to work in the forests and mills of
Washington. The history of the building inspired Chef Wilson’s focus on wood-fired cooking.
Miller’s Guild has a warm, ruggedly handsome look that incorporates architectural artifacts of the
previous tenants with a design inspired by the history of the space and the intentions of its chef.
Most of the furnishings and features were built for the restaurant by local carpenters,
metalworkers, masons and upholsterers. This reliance on local craftsmen is not accidental; it is a
reflection of the restaurant’s philosophy that extends well beyond the menu.
Miller's Guild is a partnership forged between James Beard Award-winning chef Jason Wilson,
his wife and Crush co-owner Nicole Wilson, ChefStable Group founder and owner Kurt Huffman,
and former Best Young Sommelier in America Jake Kosseff.
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3
DESIGN
With careful thought paid to every detail, Miller’s Guild has achieved a warm, bespoke look that
incorporates architectural artifacts of the previous tenants with a unique design inspired by the
space’s historical ties to the timber industry. Most of the furnishings and features were created for
the restaurant by local carpenters, metalworkers, masons and upholsterers.
In order to pay homage to the rich history of the space, the architectural artifacts that were
uncovered during the demolition of the previous restaurant space were preserved in the new
design. From the original concrete pillars and interior walls that define the restaurant’s
relationship to the hotel, to the art deco crown ceiling molding that was only partially salvaged, all
that spoke to the room’s history was preserved.
The centerpiece of the restaurant is the nine-foot-long, custom-made, GrillWorks Infierno Grill,
which also serves as exhibition cooking for guests’ entertainment. Brass accents draw attention
to the massive hood over the grill and the material is repeated in light fixtures throughout the
space.
Just as the wood defines both the means of cooking and the history of the building, it also plays a
featured role in the design of the space. Oak floors compliment the naturally finished white oak
chairs. Custom-made, naturally-finished black walnut tables contrast with a thick maple butcher
block counter, where patrons can eat and converse with the chefs as they prepare meat for the
grill.
Metal accents throughout add heft and definition with appealing detail: Brass fixtures, powder
coated steel origami-like metal stools, a custom-made rotating mechanism for the chef’s table,
and the copper, cast iron and stainless cooking utensils and equipment all do their jobs
beautifully.
Masonry and tile also play an important role in the structure and aesthetic at Miller’s Guild.
Carefully laid, hand-stained fire bricks look beautiful while they contain the intense heat from the
grill. Classic subway tiles adorn the wall of the back bar and the chef’s counter. A refurbished
terrazzo floor highlights the bar area, and a granite countertop at the bar provides a canvas for
constant use.
These hard surfaces are softened by the dappled light of original floor-to-ceiling windows, and by
rich brown leather and herringbone patterned textiles reminiscent of men’s suiting material.
Comfortable, warm, and ruggedly handsome in the way that only products of hard, exacting labor
can be, Miller’s Guild is the perfect place to enjoy honest food and drink.
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4
JASON WILSON
Executive Chef/Partner
Chef Jason Wilson, James Beard Award winner (Best Chef Northwest 2010) and one of Food &
Wine magazine’s Best New Chefs (2006), is partner and executive chef of Miller’s Guild, and cofounder and executive chef of the critically acclaimed CRUSH restaurant in Seattle.
His broad range of culinary abilities always subscribes to the highest quality, seasonal ingredients
that showcase the best from Northwest and American farmers, producers, and fisherman. Where
his renowned CRUSH offers technique-driven, Modern American Cuisine in a contemporary
setting, Miller’s Guild explores a more visceral, back-to-basics style of cooking concentrated on
75-day dry-aged beef, nose-to-tail butchery, and rustic baked goods.
A 1995 graduate of the esteemed California Culinary Academy in San Francisco, Wilson’s
passion for culinary knowledge and experience brought him to some of the most influential
kitchens and patisseries in California, Singapore and France before he eventually settled in
Seattle. In 1996 Jason joined Jeremiah Tower to open STARS Restaurant in Singapore, where
he learned the nuances of working in a chef-driven, hotel-based restaurant. Following Singapore,
he moved to Seattle in 1998 to open STARS Bar and Dining where he found the Northwest to be
the ultimate culinary hotspot. Jason moved on to launch a catering business and work for notable
Seattle families as a personal chef, before he opened CRUSH in 2005 with his business and reallife partner, Nicole Wilson, as part of a lifelong dream.
In addition to Jason’s numerous restaurant accolades and awards, he remains a sought-after
consultant in the Northwest. As a consulting chef, Jason redesigned the menus at Google’s
Kirkland campus dining area, elevating menu options to healthy and delicious fare that fuel and
help retain top tech talent. Some of his other projects include developing menus for the Chihuly
Garden and Glass’ Collections Café, Fonté Café and Wine Bar, Near East Couscous, and flavor
development with the popular DRY Soda Company.
Jason has taken on many concurrent leadership roles, including Darigold, where he serves as a
chef ambassador; as Director of Culinary Operations for fusionchef (a sous vide appliance
manufacturer); as a chair on the Alaska Seafood Marketing Institute Chef’s Congress; and as a
sous vide cooking instructor at the Seattle Culinary Academy. He has also made many
appearances in regional and national media. With such a range of interests--from techniquedriven cooking to everyday, approachable food--it’s clear that Jason’s ability, drive and creativity
are satisfied only by being endlessly engaged.
When he is not cooking or catching up on sleep, you will find Jason coaching his son’s hockey
team, tending to the CRUSH garden, foraging for wild ingredients, and fly fishing, where he often
draws seasonal inspiration for his next menus.
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5
JAKE KOSSEFF
Manager Partner Miller’s Guild, Director of Operations CRUSH
Jake is a true professional with an outstanding reputation for restaurant operations, management
and expertise in wine and spirits. He brings more than 25 years of restaurant experience to
manager partner of Miller’s Guild in downtown Seattle and director of operations at the awardwinning CRUSH restaurant in Seattle’s Madison Valley. Throughout his restaurant tenure he has
exacted the art of pleasing guests through stellar service and dining programs while balancing his
talent for marketing and other critical business details needed for competitive success.
A Seattle transplant in 1999, Jake found the city’s wine and restaurant scene to be full of promise.
Since that time he has touched many of Seattle’s most beloved restaurants, traversing the roles
of wine and spirits director, general manager, and director of operations at such Seattle
restaurants as Cascadia, Campagne & Café Campagne, and Wild Ginger & The Triple Door. In
each pursuit, Jake has refined customer service, developed wine and bar programs, and helped
introduce the dining public to new flavors and memorable experiences.
Jake has also consulted extensively throughout Seattle and the Eastside, working with some of
the most interesting and critically-acclaimed restaurants in the city; The Herbfarm, Poppy, Wasabi
Bistro, Qube and Mamnoon are a few where Jake incorporated new ideas and improved products
and service.
With noted expertise in wine and spirits, Jake has written for magazines such as Santé, Seattle
Magazine, Wine Country Minute, and Seattle Homes & Lifestyles and acted as a multi-media
spokesman for The Wine Market Council. Jake has won numerous awards as a sommelier,
including being named “Best Young Sommelier in America” by the Chaîne des Rotisseurs, “Best
Sommelier” by Seattle Magazine, and part of Seattle Metropolitan magazine’s “Restaurant Dream
Team.”
In his spare time, Jake explores dive bars and ethnic restaurants in Seattle and throughout the
world, and volunteers his sommelier services for various charities including arts organizations,
The Special Olympics of Washington, and The Ronald McDonald House.
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6
NICOLE WILSON
Co-owner CRUSH, Partner Miller’s Guild
Equal parts project manager, business development rainmaker and creative muse, Nicole is the
stealth, behind-the-scenes driver of Miller’s Guild. Her ability to secure investors with her
business acumen builds winning concepts and her gifts of collaboration galvanize the best teams
in the restaurant business. Her intuitive sense of style manifests itself in the aesthetics of the
fabrics and details found within the Miller’s Guild and CRUSH dining rooms, adding to her role as
an indispensible tour de force.
Her first enterprise with husband and executive chef Jason Wilson was realized in her vision for
CRUSH, inspired by and situated within a 1903 Tudor property in the Madison Valley she
discovered. Her 12 years of commercial real estate management and sales experience served as
a foundation that allowed her to branch out and flourish in her own role. She endeavored on a 16month remodel, preserving the building’s original woods, windows and classic design while
creating a functional dining space to bring hospitality and inspired foods to the forefront.
Nicole’s prowess has allowed her to move from one successful concept to the next. At Miller’s
Guild, she worked with a team of craftspeople to restore the 1926-built space back to its raw
beauty; her eye for fabrics and lighter tones have helped put the finishing touches on this
ruggedly handsome space, all befitting of the building’s timber-era heritage.
Her graciousness, overwhelming sense of hospitality and ability to build service teams who
embody her vision can be felt in each step of the dining experience throughout both restaurants.
When she is not developing restaurants, personally handling private dining and catering or
greeting dining guests at CRUSH, you’ll find Nicole with her and Jason’s son, Ferrin, or lending a
helping hand in the community. An accomplished marathoner, Nicole volunteers at and
fundraises for Ferrin’s school, manages his hockey team, and helps serve the homeless while
volunteering for other human service organizations in her community.
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7
Media Contact:
Kate Buska, Public Relations Director
503-548-9399, kate@provenancehotels.com
PROVENANCE HOTELS WELCOME PAMPERED POOCHES
WITH PET ROOM SERVICE MENU, SPIRITUAL MENU AND MORE
March 14, 2014 – Portland, Ore. – Provenance Hotels are more than pet friendly. Guests of the
artistically-inclined hotels in Portland, Ore., Seattle and Tacoma, Wash. and Nashville, Tenn. will find a
slate of enticing offerings for four-legged travelers that are sure to get tails wagging.
When travelers check into any of Provenance Hotels’ six properties with a furry family member in tow,
they will find their room equipped with a pet bed and bowls and receive a pet welcome amenity that
includes a toy, tasty treats and a comprehensive list of pampered pet resources that range from
practical – groomers, dog walkers and veterinarians – to over-the-top indulgent – pet acupuncture,
psychics and more. At Portland’s Sentinel and Hotel Lucia offerings include in room massages and Reiki
treatments for man’s best friend. In Seattle, guests of Hotel Max can request appointments with pet
communication experts or directions to the nearest pet boutique.
Taking inspiration from Provenance Hotels’ signature spiritual menu from which travelers can borrow a
book of faith, the hotels also offer pet spiritual menus that feature inspirational books that cover
everything from the laying-on-of-hands (the dos and don’ts of dog massage) to holistic care, pet
psychology and good old-fashioned nature worship (the best area hikes for dogs.) All books on the
menus are available to registered guests on-loan and free of charge during their stay.
When hunger strikes, Provenance Hotels’ pet room service menus are packed with tasty treats designed
with pets’ nutritional needs in mind. Dishes featured on the pet room service menus vary by hotel and
include a Salmon and Wild Rice Stew inspired by the Pacific Northwest with salmon, rice, spinach,
carrots, and celery ($8) at Hotel Murano in Tacoma; Surf and Turf with filet mignon, fresh catch of the
day, vegetables, rice and, potatoes ($10.95) at Nashville’s Hotel Preston; and, in Portland at Hotel
deLuxe, Shepherd’s Pie made with venison, buffalo, beef, and fresh red apples ($7.95). Items from the
pet room service menu are subject to applicable room service fees and can be delivered to guestrooms
or enjoyed in the comfort of the lobby.
Guests who bring their pets to Provenance Hotels pay a once-per-stay $45 for a pet upgrade.
Reservations for all Provenance Hotels properties can be made at www.provenancehotels.com.
###
About Provenance Hotels
Provenance Hotels is an award-winning collection of urban boutique hotels with a distinct and deeply integrated
art story and unique, welcoming amenities. It includes Hotel deLuxe, Hotel Lucia and Sentinel in Portland, Ore.,
Hotel Max and Hotel 1000 in Seattle, Wash., Hotel Murano in Tacoma, Wash., and Hotel Preston in Nashville, Tenn.
Provenance Hotels can be found online at www.provenancehotels.com.
Media Contact:
Kate Buska, Public Relations Director
503-548-9399, kate@provenancehotels.com
PROVENANCE HOTELS REV UP GREEN TRAVEL WITH ZIPCAR AND TESLA
Guests in Portland, Seattle and Tacoma save on car sharing and charge electric cars for free.
November 11, 2014 – Portland, Ore. – Provenance Hotels, with six locations in Washington and Oregon,
is raising the bar on sustainable travel by partnering with the experts in car sharing services and electric
vehicle technology – Zipcar and Tesla Motors – to make it even easier and more affordable for guests to
use alternative transportation when visiting the eco-conscious cities of Portland, Seattle and Tacoma.
Provenance Hotels’ art-filled hotels are conveniently located downtown within steps of each city’s light
rail routes, making them the perfect getaways for those who want to go car free. When guests who are
Zipcar members need or want to venture further, Zipcar, the world’s leading car sharing network, is a
cost-effective and sustainable membership based option for exploring with plenty of vehicles
conveniently parked close to hotels. To incentivize guests to try car sharing by becoming new Zipcar
members, Zipcar and Provenance Hotels have partnered to offer $50 in free driving credit when
travelers sign up for Zipcar’s Occasional Driving Plan or a Monthly Rate Plan of $6/month. Guests who
are already Zipcar members can enjoy $15 in free driving. For more information please visit,
www.zipcar.com/provenancehotels.
Two new Zipcars – a BMW X1 and a Cadillac ATS – have checked in at Hotel deLuxe. Parked in the hotel’s
lot, they are available for Zipcar members to use 24 hours a day, seven days a week. Reservations can be
made easily and quickly via the Zipcar app on members’ smartphones, online or by phone. Zipcar
discounts for guests of Provenance Hotels can be accessed through the hotels’ websites and links
included in guest reservation confirmations. Guests signing up for Zipcar must apply online for
membership prior to their stay and have their Zipcard on hand for their reservation.
For those who prefer to bring along their own eco-friendly electric vehicles, Provenance Hotels has
partnered with Tesla, the world leader in electric vehicle technology, to install two Tesla high power
connectors and one standard electric vehicle charger in each of the parking garages at Hotel Max in
Seattle, Hotel Murano in Tacoma and Hotel deLuxe in Portland. These EV and Tesla charging stations are
available to both hotel guests and for public use with no extra charge beyond standard parking fees.
Tesla owners can easily locate these chargers using the Tesla navigation app on their smartphone phone
or in-car display. Tesla charging stations will also be added to Hotel 1000 in Seattle in the near future.
###
About Provenance Hotels
Headquartered in Portland, Ore., Provenance Hotels develops award-winning urban boutique hotels each with a
distinct and deeply integrated art story. The portfolio includes Hotel deLuxe, Hotel Lucia and Sentinel in Portland,
Ore., Hotel 1000 and Hotel Max in Seattle, Wash., Hotel Murano in Tacoma, Wash., and Hotel Preston in Nashville,
Tenn. Provenance Hotels can be found online at www.provenancehotels.com.
THIS IS MAX
620 Stewart Street
Seattle, WA 98101
hotelmaxseattle.com
• Year Built:1926
• Rooms: 163
PROPERTY HIGHLIGHTS
LOCATION
•On-site meeting space includes the Sidebar boardroom
•Located on Stewart Street in the heart of
seating up to 14 people and 6,300 square feet of event
space in the hotel’s Artist Loft.
•Features Miller’s Guild led by James Beard Awardwinning Chef Jason Wilson. Located just off the lobby,
Miller’s Guild specializes in locally sourced, wood-fired
fare and barrel aged craft cocktails.
•Merchandise from Seattle’s Sub Pop Records is available
from the lobby’s Sub Pop retail display featuring swag
and music from the city’s best known label.
•Daily morning coffee service provided by Caffé Vita
Roasting company is available in the lobby and
complimentary craft beer is poured daily during the
hotel’s craft beer hour from 5:30-6:30 p.m.
downtown Seattle’s business and tourism hub.
•Ideally situated in the city’s retail core and within easy walking distance of major landmarks.
•Six blocks from Pike Place Market.
HOTEL MAX
PIKE PLACE MARKET
DOWNTOWN CORE
PUGET SOUND
HOTEL AMENITIES
• 24-hour business center
• 24-hour fitness center
• 24-hour room service
• Free high-speed Wi-Fi
• Pillow menus
• Spiritual menus
• Pet friendly
• Valet parking
GUEST ROOMS
Solo Art Queen of Art
Artist King Parlor
Deluxe King
Art of Two Beds
10
51
71
3
28
Total163
THE COLLECTION
The Hotel Max showcases 39 local Seattle
artists and photographers, along with nationally
known artists. There are more than 350 original
paintings and photographs found throughout
the lobby, guest rooms and corridors.
Some of the most popular photographs are
Charles Peterson’s classic images of Seattle’s
grunge scene from the early 90s including
Nirvana and Pearl Jam.
Hotel Max
620 Stewart Street
Seattle, WA 98101
PR Director
206.728.6299
866.833.6299
206.443.5754 (fax)
Kate Buska
503.548.9399
kate@hotelmaxseattle.com
www.hotelmaxseattle.com
instagram.com/hotel_max
twitter.com/hotel_max
facebook.com/HotelMaxSeattle
foursquare.com/venue/110435
pinterest.com/hotelmax
yelp.com/biz/hotel-max-seattle