Applause for the short ribs, please—which are actually quite long, off the bone, and so melt-in-your-mouth delicious that you won’t believe your taste buds. Above all, this is a place for meat. A giant mesquite-burning stove in the open kitchen grills ribs, steaks, chops (and seafood) to perfection. Before your main course, whet your appetite with a craft cocktail and an appetizer of coal-roasted beets with dill, mint, caraway salt and horseradish; or the charred radicchio salad with house-cured bacon, creamy Parmesan, and marrow beans. Then go for the meat, and especially those huge short ribs from Niman Ranch in California, one of the top purveyors of choice cuts of beef on the West Coast (the juicy rib-eye and New York steaks also come from there). Order a couple of sides, like creamy mashed potatoes and crispy Brussels sprouts, and a glass of Oregon pinot noir, and you’re set. Miller’s Guild opened in late 2013, adjacent to Hotel Max, and if they keep cooking like this, they will be around for a long time to come. The scene here is casual but sophisticated.