"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
