"Miller Union is named after the former Miller Union Stockyards that occupied one full city block in Atlanta’s old meatpacking district in the 1880s. The stockyard building suffered a fire after the turn of the century and was later replaced with an industrial warehouse, typical of the time period.

Miller Union, the restaurant, was founded in 2009 by Steven Satterfield and Neal McCarthy in the refurbished warehouse that sits on the former site and has since contributed to the evolution of the neighborhood. They created a rustic, yet modern atmosphere with a respect for the history of the neighborhood, and an anchor for the emerging one. Miller Union has since become an Atlanta mainstay," reads the website.



Satterfield cooks in an organic way by reacting to the ever-changing harvest of the seasons. The restaurant embodies an authentic approach to farmstead-inspired cooking, in which ingredients drive the menu. Satterfield’s style is simple, but creative and refined, with a lean on Southern history. McCarthy’s acclaimed wine program complements the style of Satterfield’s cooking with a dynamic wine list that focuses on small producers with sustainable farming practices, the website continues.



Steven won the James Beard Foundation’s “Best Chef: Southeast” award in 2017 and Miller Union was recognized as one of the country’s best restaurants by Eater National, Esquire and Bon Appetit.



The indoor-outdoor nature of the restaurant made me feel like I had one foot in each space. As soon as I was seated, I was met with a sommelier eager to help select drinks. While I didn't partake on this visit, the wine menu looked amazing.



"General manager and co-owner Neal McCarthy leads the dining room at Miller Union with a commitment to excellent service. His welcoming personality and attention to detail combine to create a pleasing atmosphere where sophistication and comfort are skillfully balanced. A certified sommelier, Neal carefully selects wines from small producers who focus on biodynamic and organic practices. These selections balance the menu’s simple, Southern-inspired fare while reinforcing the restaurant’s sustainable mission. Wine Enthusiast magazine has recognized Miller Union as one of the top 100 lists in the country, specifically praising its commitment to sustainability, and the restaurant was a 2018, 2019 and 2020 James Beard Foundation Awards semifinalist for “Outstanding Wine Program” and finalist in 2019 and 2020."



I started with the "farm egg baked in celery cream with grilled bread," which they are known for. Mix it all up, and the egg cooks in the cream. Simple, southern ingredients but tasty.



Then, I had the lamb belly roulade with golden beet, pickled vidalia and wilted kale.



This was hearty yet refined. A lovely blend of textures kept this feeling luxurious.



Dessert consisted of the following: pink peppercorn bavaroise, toasted pistachio, almond sable, white chocolate ganache, blood orange sorbet.



Look at this art.



It was stunning. And so fun to eat. And delicious. What more could you ask for?



Grade: A

"IN 1947 LUCY JACKSON, A SELF-TAUGHT COOK DECIDED TO OPEN HER OWN RESTAURANT. WHILE WORKING ON DEVELOPING A NAME FOR THE BUSINESS, SHE RECEIVED SOME UNCOMMON INSPIRATION FROM A COUPLE OF SOURCES. FIRST, WHILE ON A TRIP TO CALIFORNIA, SHE SAW A PICTURE OF A BEE ON A LARGE MOVING SIGN, AND VIEWING IT AS A SIGN, DECIDED TO NAME HER RESTAURANT AFTER IT.

SHORTLY THEREAFTER, SHE WAS MOVED TO HELP AN AFRICAN MISSIONARY BY PROVIDING AHOT MEAL FOR HER. THE MISSIONARY WAS PREVIOUSLY IN ANOTHER WELL KNOWN RESTAURANT, BUT COULDN’T AFFORD TO BUY ANYTHING TO EAT. SHE WAS TOLD, “GO DOWN TO BUSY BEE, MOMMA LUCY WILL FEED YOU!”. THE MISSIONARY WAS SO REFRESHED AND ENJOYED THE MEAL SO MUCH THAT SHE WAS MOVED TO ENCOURAGE THE ASPIRING ENTREPRENEUR THAT BECAUSE OF HER KINDNESS, HER BUSINESS WOULD ALWAYS BE BUSY, AND THAT IT WOULD ALWAYS BE BLESSED. IT WAS THESE TWO ENCOUNTERS THAT INSPIRED THE NOW-FAMOUS NAME “BUSY BEE.” reads the website.



The classic southern restauranr has earned a James Beard Award for its menu of chicken, catfish, sweet potatoes, macaroni & cheese, ribs, porkchops, greens, okra, pie and more.

After placing an order online and waiting for a loooong time, my name was called, and I dug into my fried chicken, mac & cheese and candied yams immediately. Every bite was delicious - seasoned to perfection with big flavors that were so soul-soothing.



Grade: A

"Ohio-native Sarah O’Brien started Little Tart Bakeshop at Atlanta’s farmers markets in 2010. Drawn to the south by its long growing season, excellent produce, and friends who had made the vibrant city of Atlanta home, O’Brien opened her first brick and mortar shop at the Jane in Grant Park in 2011. A stall at the Krog Street Market followed in 2014, plus a new location in Summerhill in 2019, and Little Tart can still be found at farmers markets around town," reads the website.



"Today, Little Tart is made up of passionate bakers, baristas, and counter staff who work diligently every day to make and serve delicious, thoughtfully-produced pastry and coffee. From the beginning we have chosen to work with local farmers, jam makers, beekeepers, cheese makers, and butchers because we believe local, quality ingredients are what set our food apart. We are always striving to become even better bakers. We love what we do, and hope that comes through in every buttery, flaky bite."



Croissants, danishes, galettes, scones, turnovers, cookies, cinnamon rolls and more grace the menu.



Plus several new-to-me options like Kouign Amann, which is a sweet, multi-layered Breton cake made with laminated dough.



And bostock, which is a pastry made of stale brioche soaked in liquid and covered in almond cream.



I went for a giant meringue flavored with "golden milk." It's a very light, crunchy, crumbly treat that has notes of turmeric. So, a tiny bit earthy but plenty sweet.



Grade: B

"W.H. Stiles Fish Camp is a modern, urban fish shack serving freshly caught seafood from the South (mostly)," reads the website. Named after Chef/Owner Anne Quatrano's great-great-great-great grandfather, W. H. Stiles, Fish Camp is affectionately referred to as "Dub's."



"Fish Camp features a raw shellfish bar with a rotating selection of oysters, clams, and crudo, sandwiches (po'boy, lobster roll, catch of the day), salads, bowls of fish, shellfish, and chowder, homemade seltzers, and a selection of beer and wine. For those who like to linger, Dub's retail section offers an eclectic array of sea-inspired home decor, kitchen utensils, oyster shuckers, claw crackers, sauces, and condiments. Evoking the bright, comfortable, and casual feel of oceanside seafood shacks, Fish Camp is an anchor of Ponce City Market's Central Food Hall."



The Crispy Cod sandwich features these beautiful slabs of fish, remoulade, pickles, onion and slaw. Cod is a mild, white flaky fish that fries perfectly.



Utz crab chips are seasoned with a blend of spices and Old Bay seasoning to capture the essence of Maryland's blue crab. They are inspired by the culinary heritage of the Chesapeake Bay and are designed to be crunchy with a slightly spicy, savory taste.



This was a lovely stop to do a little perusing, see what fresh oysters they had for the day and enjoy a classic fried fish sandwich.



Grade: A

"King of Pops started with a couple thousand bucks, a used ice cream pushcart, and a whole lot of luck. Our success is due to amazing community support (which we’ve received since day one). We do our best to respond to that support with love, gratitude, and some laughs," reads the website.



This popsicle spot has made more than 500 different flavors that are all between 3-5 ingredients. Blueberry lemonade, strawberries & cream, thai iced tea, peach, key lime pie and so much more.



I had a super refreshing banana pudding pop. I know it's the south, but this is the first one I've ever seen. So, this was delish. Indulgent, but fresh.



Grade: A

H&F Burger in Ponce City Market comes to us from James Beard Award-Winning Chef Linton Hopkins. The shop highlights Hopkins’s famous burger as well as a collection of sandwiches and shakes alongside a diverse selection of beer, wine and spirits.



"The Original" H&F CHEESEBURGER comes with double beef patty, b&b pickles, shaved red onion and Kraft American Cheese.



I got mine to go, so it's not much of a looker. But, man, was it good. Many folks will poo-poo American cheese, but that pasteurized cheese product melts so perfectly over the burger. Some sweetness and acid from the pickles and onion. I wouldn't hate an aioli here, but solid nonetheless.



Grade: A

Named after the Spanish word for “miner,” Minero represents the storied history of the taco, which supposes that Mexican silver miners named the dish in the 18th century. The word “taco” referred to the dynamite miners used to excavate the ore in the mines, which was made of pieces of paper wrapped around gunpowder and inserted into the holes carved in the rock face, reads the website.



Chef Sean Brock (Husk, McCrady's) brought his take on Mexican fare to the Ponce City Market in Atlanta. It's a spin-off of his Charleston original location, though he's no longer involved with the restaurant.



Minero serves street food-style tacos on house-made tortillas.

The Minero team tasted over 40 varieties of corn from different producers before choosing their favorite: Masienda. Using a traditional nixtamalization process to make fresh masa every day, Minero grinds the corn in house, which results in a truly authentic corn tortilla. The corn Minero uses comes from Masienda, a company operated by Jorge Gaviria. Masienda’s goal is to connect with small independent farmers in Mexico who are growing single origin landrace varieties of corn to import to the United States. Minero uses a Yellow Olotillo corn grown in Oaxaca. By utilizing this amazing company and their unique products, we are able to create an incredibly delicious tortilla.



"Chef Bill Hogan embraces traditional Mexican cuisine utilizing time-honored techniques, including nixtamalization of masa for house made corn tortillas. Fresh, high-quality ingredients are used as the foundation for each dish, exploring many styles of cooking and featuring live fire preparations from our custom charcoal grill," reads the website.



I ordered "The Minero Burrito (or Burrito Bowl) - white rice, beans, oaxaca cheese, crema, poblano, cabbage, cilantro, salsa verde, avocado" with veggies, charcoal chicken, grilled steak or al pastor pork.



This boy was filled to the brim, though it wasn't always spread evenly. Still, good flavors and a nice variety of filling ingredients.



Grade: B

Root Baking Co., the Ponce City Market bakery, was founded by former James Beard Award semifinalist Chris Wilkins and has closed since my visit.



The bakery made a name for itself by creating southern breads with heirloom grains. They offered freshly baked breads, pastries, and breakfast sandwiches.



I ordered one of their specialty toasts. Radish toast with preserved lemon ricotta, French radish, arugula and roasted watermelon radish on garlic sourdough. I fully support ricotta toast over avocado toast. Add some fresh veggies - and I am all in.



Grade: A

Founded by husband and wife team Heather and Mathieu Jourdan-Gassin, Saint Germain French Cafe & Bakery opened in Old Fourth Ward’s historic Ponce City Market in 2016. Both Southerners at heart - Mathieu from the French Riviera and Heather from Decatur, GA - this duo shares a passion for bringing a little slice of Paris (with a dash of Southern hospitality!) to Atlanta, reads their website.



Croissants, eclairs, macarons, tarts, quiche and sandwiches grace the elegant menu. There's truly something special about a dessert case full of beautiful creations that are delicate and colorful.



I was immediately drawn to the bright yellow "lemon drop." Fresh flavors, soft mousse.



I would love to try every one of their fruit desserts - the cherry, the peach - because I'm sure they are amazing, too.



Grade: A