Miller Union Restaurant
999 Brady Avenue, Atlanta • 678-733-8550
Built on a site once occupied by the Miller Union Stockyards, this foodie favorite was a semifinalist for the James Beard Foundation’s Best New Restaurant Award. Owner/chef Steven Satterfield’s approach to farm-to-table freshness has earned rave reviews from critics and customers alike, playing a key role in the reinvigoration of Atlanta’s increasingly hip westside district.
Few Atlanta chefs are more outspoken about supporting local sustainable farmers: Satterfield proudly works with Crystal Organic Farms, Johnston Family Farm, Love Is Love Farms and Moore Farms & Friends (among others), basing his ever-evolving menu on that week’s harvest.
Steven Satterfield photo by Heidi Geldhauser
His seasonal Harvest Dinners– a 3-course prix fixe meal served up family style at a communal table– have gradually become major foodie events, especially among the eco-gastronomic Slow Food Atlanta crowd.
It’s easy to understand why once you taste the chef’’s simple, soulful Southern dishes, such as Grit Fritters with country ham and Thomasville tomme, Housemade Pork Sausages with local greens and summer mushrooms, Slow-Braised Rabbit, and Hand-Cut Pappardelle with Duck.
Miller Union, Photo by David Naugle
Satterfield’s Farm Egg Baked in Celery Cream is a popular favorite, emphasizing freshness and simplicity. To make it, he mixes chopped celery with sweet onion, shallot, bay leaf, thyme and peppercorn in a saucepan. Once the vegetables soften, he adds fresh cream and heats it for 30 minutes, before straining the cream and removing the solids. The egg is then baked in the flavored cream for 4 minutes, and then finished in the broiler. Served with crusty grilled sourdough bread, the result has emerged as one of the city’s most beloved dishes.
In the end, there’s nothing remotely flashy about Satterfield’s traditional Southern style. But you’ll still savor it to the last bite like a long-forgotten memory from your childhood. -Bret Love
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