At Miller Union, we believe in the partnership between chef and farmer. Our menu is based around the week’s harvest; we take care to preserve the true flavors of our ingredients with a simple rustic preparation.
Owned by Steven Satterfield and Neal McCarthy, Miller Union’s unique dining space sits on the site once occupied by the Miller Union Stockyards and contributes to the revitalization of Atlanta’s dynamic Westside.
Very disappointing for a very limited menu.The low country boil was dry and tasteless with inedible corn, a few dime sized potatoes,over- cooked shrimp and sausage accompanied by a small container of mayonaise and one with ketchup (called cocktail sauce) to dip the shrimp in, is an insult to the low country. The grilled pork loin would have been a nice plate if you were able to cut through the pork with your knife. One couple had been there before and said they would return with us as we had never been to Miller Union. As we left, it was unanimous that we would not return. Sorry for the dismal commentary-we wish them well.
I took my boyfriend to Miller Union for his birthday. He's a true foodie, who always has a specila restaraunt on his wish list for the next special occasion. We had anticipated this dinner for a few weeks, and we snagged a reservation for 6:45 on Saturday night. We arrived a tad early and were seated right away, and normally I would have appreciated that, but it seemed to set a precedent for the entire experience. We asked about wine pairings with our courses, and were given rather a blank look, as though we had requested something totally out of the ordinary. We enjoy have a knowledgable server suggest tasty wine pairings, but I didn't get the feeling that this particular server was up to the challenge. I truly enjoyed the chicken liver mousse, which was a very generous portion, and was eaten to the last scraping. The braised rabbit was served in a broth so flavorful that we both would have licked the plate, if we hadn't been sitting practically in the laps of the diners next to us. Everything we ordered came out so quickly, and the plates were whisked away so soon after we finished, that we got the feeling that our waiter just wanted to turn our table. Not a feeling that you want to have when you're spending 200 bucks on dinner. We were out the door, after dessert and coffee, by around 8:00. We could have gotten the same treatment Applebee's for a lot less, and checked out a movie too. The food was great, but we probably won't go back. This sort of rushed service makes that decision easy.
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What an amazing first year Miller Union has had. This westside spot has been called one of the best new restaurants in America by Bon Appétit and Esquire magazines as well as by the James Beard Foundation. Atlanta magazine named it the best new restaurant in the city. When I contacted chef/co- owner Steven Satterfield to ask a few questions, he apologized for the bad connection. He was in New York, having just made corn bread dressing on “The Martha Stewart Show.” (Full review)
There’s no need to think of “farm-to-table” as a trend in Atlanta anymore; our best restaurants provide this as status quo. And it’s time to add one more restaurant to the list: Miller Union. (Full review)