I came across Miller Union when I read an article on Eater.com recently that named Miller Union here in Atlanta as one of the Best Restaurants in America. Steven Satterfield is the Executive Chef, who earlier this year took home the James Beard Award for Best Chef: Southeast. His delicious food creations draw on the breadth of the culinary South. At Miller Union, the owners pride themselves on their relationships with local farms and farmers and they deliver simple, sustainable. farm inspired recipes that I knew I had to try out.
My buddy, Martha and I headed over for lunch yesterday and the food absolutely did not disappoint. And, the Criston ‘Mt. Jefferson’ Pinot Noir Willamette Valley, Oregon 2014 wasn’t bad either! To get the most from our dining experience, Martha and I decided that we would choose several dishes and share them. Good plan! One I highly recommend if you are trying some place new. Sharing means enjoying more tasty goodness than you’d probably be able to pull off all by yourself.
We started off with the arugula, fig & peach salad, squash blossom, and lemon-honey yogurt.
Next were the tasty corn and scallion hushpuppies that we slathered with the smoked chili & lime aioli that was paired with the hushpuppies.
Chef Steven is known as a rice whisperer, as I later discovered, so I feel fortunate that yesterday when dining during lunch, the shrimp and andouille gumbo with carolina gold rice and grilled bread was on the menu.
Finally, we dined on the most delicious and perfectly cooked quail with farro, fig, celery, cippolini and vidalia onion soubise. The only thing we didn’t try because by that point we were pretty full was the homemade ice cream sandwich for dessert. Every dish was perfectly plated. The service was 5-star.
The menu changes up frequently and this was ours for our dining adventure.