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Miller Union chef Steven Satterfield and general manager Neal McCarthy have helped reimagine what it means to be a "Southern restaurant" since opening the doors to their Westside restaurant in 2009. Now, they're celebrating with a party at Westside Warehouse.
Not everybody has an opinion on wine, but even those who confess to know little about the subject have something to say about bottles from Trader Joe’s. The pinnacle of Uncle TJ’s wine collection is Two Buck Chuck (Charles Shaw Blend), which rings in at $2.99.
Tonight is Miller Union’s third night open to the public. The westside partnership of executive chef Steven Satterfield (long of Watershed, pictured right) and general manager Neal McCarthy (long of Sotto Sotto) is one of the restaurants I’ve most anticipated opening this year. Satterfield has a simple, clean take on American/Southern cooking, and the space, a sly twining of rustic and modern, looks like a beautiful place to spend the evening.
ATL Food Chatter: August 3, 2009 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)Ever since John Kessler’s scoop announcement in spring that two highly regarded Atlanta restaurant stalwarts—Steven Satterfield, executive sous chef of Watershed and Sotto Sotto general manager Neal McCarthy—were teaming up to open a westside venture to be called Miller Union, anticipation has been building throughout Atlanta’s food community. Here a few additional morsels from the two owners to nibble on until this fall’s planned opening.