Steven Satterfield’s seasonally changing vegetable plate brings diners back again and again. As does the butter bean hummus with homemade lavash. As does the egg baked in celery cream with grilled bread. A number of the chef’s farm-driven Southern dishes have become iconic, but he also makes room on his menu to play around and keep things fresh. This year, after five nominations, Satterfield brought home a James Beard Award for Best Chef: Southeast. millerunion.com
This article originally appeared in our December 2017 issue.