Yesterday, my husband and I each donated $75 to help open a new Seattle restaurant (and attend an opening dinner for) called the Millers Guild. It's a new venture by the highly successful Chef of Seattle's Crush, which earned him a James Beard award for Best Chef Northwest, Millers Guild is going to be the mecca for great beef in these parts--75 day dry-aged, no less, and custom spirits. That dinner is in early December.
For locals and visitors to Seattle, this may be a place you need to know about (there's a video about the restaurant). http://www.kickstarter.com/projects/millersguild/millers-guild-beef-butchery-and-booze-programs?ref=city