Miller Union
Georgia (USA)
Miller Union on Brady Avenue in Atlanta builds its menu around seasonal produce and relationships with local growers. Executive Chef Steven Satterfield’s cooking gives Southern ingredients a prominent place, with vegetables shaping starters, main dishes and a dedicated seasonal vegetable plate. The farm egg baked in celery cream, served with grilled bread, remains a distinctive starting point. Recent dishes include field peas and peanuts with tomato and mint, cornmeal-fried okra and aubergine, and a pork chop with field peas, sunflower romesco and muscadine. Trout, pasta and risotto broaden the choices, while the combinations change with the produce available. The à la carte format suits a meal assembled around vegetables as readily as one centred on fish or meat.