Miller Union restaurant review:
Listed at #1 in ATL Magazine. The fare is southern farm to table, it's pretty casual, no tablecloths, service was decent but not excellent, I had the quail, the wife had chicken. The chicken was better, quite good, the veggies served were really good, I wished I had ordered their veggie plate. I had smoked oysters as an appetizer, two of the six were chewy. The wine list was extensive, nothing was under $60, most were ~$100, and a DRC was $2550. Overall, it was quite casual, decent ambience, pretty good food, the check came to $158 pretip.
Not what I'd consider the top restaurant in a large city, Bacchanalia was better (and pricier), ranked #6. Both oddly enough are in "west midtown" which is the other side of the freeway, an former light industrial area that is developing fast due to low land costs. I think magazine rankings are often influenced by the status of the chef rather than the actual experience. Conde Nast wrote the review below.
PRESS – Miller UnionAt Miller Union, a warehouse-turned-restaurant on the Westside, James Beard Award winner Steven Satterfield makes poetry from produce. His most popular dish—and certainly the most photographed—is the farm egg appetizer, baked in a rich celery cream and served with crusty grilled bread. If you’re a carnivore, there are plenty of meaty entrées; still, you should try the seasonal vegetable plate, which can include heirloom tomatoes with basil and local feta cheese, crispy fried okra, and pickled beets with ginger. The brown-butter bourbon cake is the perfect way to end the meal.
