How good is Miller Union? The Westside establishment has been a mainstay on Eater Atlanta’s list of essential restaurants in the city, and now it’s getting the national treatment. Bill Addison, Eater’s traveling dining critic and an Atlanta resident when he’s not on the road, has added Miller Union to his list of the 38 essential restaurants in America.
Steven Satterfield, executive chef and partner at Miller Union, has been a nominee for the James Beard Foundation’s Best Chef: Southeast award four years running. Satterfield garners praise for taking hyper-seasonal, local ingredients and letting them shine with simple cooking methods. The farm egg baked in celery cream is one of Atlanta’s iconic dishes. Miller Union also serves a fantastic ice cream sandwich at lunch.
“Steven Satterfield draws on the breadth of the culinary South — its agrarian roots and its modern, immigrant-rich perspective — to craft dishes with the depth and sly intricacy of a Faulkner short story,” Addison writes. “Among his many talents, the man is a rice whisperer — if Savannah red rice or shrimp and andouille gumbo happen to be revolving through the menu (which is as terrific at lunch as it is at dinner), you know exactly what to order.”