Chef Jason Wilson at the Infierno
Chef Jason Wilson cooks virtually everything at the Infierno, including fruits, vegetables, and meats.
Corned Beef Tongue ($10)
In lieu of a charcuterie plate, Miller's Guild offers this corned beef tongue with house pickles, motoraioli, and leeks. Motoraioli? It's aioli that's made with the fat that collects on the grill. (The Infierno has specially designed V-Channels slanted to capture juices for basting and preparing sauces.)
Beef Ribeye Steak ($42)
The beef ribeye steak is served simply with parsley vinaigrette. It's garlicky, with great smoky flavor from the Infierno.
Berkshire Pork Loin ($30)
The Berkshire pork loin is extremely tender. There's a bit of dry rub, plus pork fat and oil to keep the meat moist. Hearth-roasted quince provides fabulous flavor, boosted by cider caramel.
Beef Short Rib ($38)
It's like a meal with the Flintstones when the beef short rib appears. It's served with horseradish, parsley, yuzu, and green peppercorn for a slightly citrus-flavored and spicy dish.
"Coal"-Roasted Beets ($12)
The roasted beets are served with dill, mint, caraway salt, and horseradish cream. Beets are perfect for the Infierno, coming out incredibly soft and sweet.
Focaccia comes free with dinner service. As delicious as it is on its own, the focaccia comes with irresistible whipped lardo.
The Infierno's Crankwheel
Here's a look at the Infierno's crankwheel, made from cast aluminum. Behind it are apples and quinces, high above the flame.
Grilling Meat on the Infierno
Miller's Guild uses apple, mesquite, and almond woods for the Infierno.
Inside Miller's Guild
The warmth of Miller's Guild extends beyond the Infierno.