Miller Union

About 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. The central Hopperesque room lined with quirky knickknacks is one of the great dining sanctuaries in town. You’ll want to shed the day’s worries first at the bar, sipping a bourbon and popping grits fritters.

Best of Atlanta: Sophisticated Southern 
You won’t find chef and co-owner Steven Satterfield’s oft-changing menu riddled with clichés of Dixie cooking. But the Georgia native, who grew up in the Lowcountry, approaches the stove with an innate Southern graciousness. A dish like grilled pork chop with sautéed greens, butternut squash gratin, and cider demi-glace draws on French technique but tastes of the region. And who knew that field peas would make such a luscious take on hummus? On the lunch menu, if you’re lucky, you’ll find Savannah red rice studded with shrimp and sausage – a sublime taste of Satterfield’s childhood. He has a honeyed soulmate in pastry chef Pamela Moxley, who makes heart-stirring fruit pies in the summer and warming treats like sweet potato tea cake with oatmeal-praline ice cream in the fall and winter.

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