Renowned Atlanta chef Steven Satterfield, formerly of Watershed, and experienced General Manager Neal McCarthy have joined forces to bring Atlanta a new local eatery: Miller Union, occupying a refurbished mid-20th century warehouse on the site of what used to be Miller Union Stockyards, promises to bring diners simple preparations of the season’s freshest local fare.

Satterfield, a member of Georgia Organics, Southern Foodways Alliance, Green Foodservice Alliance, and Slow Food Atlanta, is looking forward to incorporating all that Georgia has to offer into Miller Union’s constantly evolving menu.  The idea is simple: Good food, prepared well.  Take fresh, high-quality local ingredients and prepare them in a basic way to emphasize their unique flavor.  Satterfield defines his style as “rustic” and explains that the menu will vary based on what becomes available as the seasons change.  Some sample items may include simple fresh salads, roast guinea hen with autumn squash and local greens, and Georgia apple tart with burnt honey ice cream.

Meals can be accompanied by a variety of offerings from the bar, prepared by Mixologist Cara Laudino, formerly of Sotto Sotto.  The emphasis on farm-fresh ingredients makes its way from the kitchen all the way out to the bar, where Laudino will offer “biodynamic and organic” options.

Miller Union is located at 999 Brady Avenue in Atlanta (30318).  The restaurant offers dinner service Monday through Thursday from 5 until 10 p.m. and Friday and Saturday from 5 until 11 p.m.  To reserve a table, call (678) 733.8550 or visit Miller Union online at for more information.

Collin Kelley

Collin Kelley has been the editor of Atlanta Intown for two decades and has been a journalist and freelance writer for 35 years. He’s also an award-winning poet and novelist.