No. 7: Miller Union - 50 Best Restaurants - Features - Atlanta Magazine

No. 7: Miller Union

Of all the Atlanta chefs embracing Southern credos, Georgia native Steven Satterfield stands out as the traditionalist. You can trace his roots when you tackle his plate of grilled pork loin, simmered field peas, braised greens, and green tomato salsa. You follow his thinking when he rests duck confit atop a Louisiana maque choux of okra, tomatoes, and corn. And you relax into a deep sense of place at his harvest dinners every third Tuesday of the month. In June the centerpiece was ham prepared two ways alongside buttermilk biscuits and bowls of yellow squash, sliced tomatoes, creamed corn, and pole beans. Inevitable, irresistible peach cobbler with vanilla ice cream followed.

Opposites attract in business as well as in romance: Miller Union’s co-owner and general manager, Neal McCarthy, brings the savoir vivre to the party. A native of Kent, England, who managed Sotto Sotto and Fritti for five years, McCarthy tosses about his suave Brit accent and sly humor while whizzing around the dining room. The space unites the owners’ personalities: It’s a little bit posh, a little bit country. The central Hopperesque room lined with quirky knickknacks is one of my favorite sanctuaries in town. You’ll want to shed the day’s worries first at the three-sided bar, sipping a bourbon and popping grits fritters.

What to Drink
Beyond the whiskey selection, refresh yourself after a hot day with the Miller Thyme—gin, lemon, and thyme syrup. McCarthy curates a reasonably priced, globe-trotting wine list. Not in the mood for booze? Try the homemade blueberry and ginger soda.

999 Brady Avenue, 678-733-8550,
Photograph by Alex Martinez

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  1. HowardS_6091 posted on 12/28/2011 01:58 PM
    Took the family there for lunch. Great food and service.
  2. Simone posted on 02/25/2012 02:05 PM
    Tooo stuck up and posh. It may be a great place, but the co owner was most rude, pompus and argumentative with customers. Will Never go there again! It doesn't matter how good a place is. If you make your customers feel like you dont care, you've lost.
  3. Bryan posted on 06/19/2012 11:49 AM
    From a restaurant manager's P.O.V. (and no, not this restaurant) - The way people act when they go out to eat now will cause you to act like you don't care. Was the co owner rude and argumentative with you, or with everyone in the restaurant? Most guests seem to think that their table is the only one that really matters. They draw their conclusions on the whole restaurant based on what they see from their table. I can assure you this Simone, management always cares. We always want to chat with everyone and make them feel welcome. Sometimes we just get busy making sure ticket times aren't too long, making sure food looks/tastes good, making sure reservations are being handled properly by the hostess, watching servers to ensure proper service, keeping an eye on the bar to make sure drinks come out in a timely manner and look exquisite, placing orders, running reports, etc. I feel like their is a reason this restaurant is number 8 on this list and you probably shouldn't let your interaction with this man detour you from experiencing the fine product produced by the hard working, and highly talented staff of this restaurant.
  4. Ross and Nat posted on 05/14/2013 10:31 PM
    Last minute late night dinner option. Excellent service. Great food. Medium to High prices but IT IS DEFINITELY WORTH IT! Also, you may want to make a reservation, we walked in late at 9 and were lucky to get a table. Very nice setting.
    Valet parking was a wonderful extra touch.
  5. Melissa posted on 08/16/2013 03:28 PM
    Nothing to write home about... Food is okay and over priced. Go to Abattoir that's down the road instead.
  6. Atlantagirl posted on 10/18/2013 01:55 PM
    Way overpriced for what you get. We went for a bday dinner, I ordered one drink and an entree, was underwhelmed, left still hungry (and I'm little and have a small appetite), and ended up paying $50/person. Bar was great, but othe than that, I wouldn't go back.
  7. lafseo posted on 10/24/2013 02:44 AM
    You want to open your own theme restaurant, you have to understand why these restaurants are successful while offering higher-priced meals than their competitors.
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