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.
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.