I found this gem after reading about them on Eater.
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 full was the homemade ice cream sandwich for dessert.
We paired our meal with the Criston "Mt. Jefferson" Pinot Noir from Willamette Valley in Oregon. Tasty!
Every dish was perfectly plated. The service was 5-star.
Brenda Thienes-Luginbill
+5
We had a fantastic time last night at Miller Union. Andy our server was on point with ever aspect and it was his first night. One of the best server experiences we have had in awhile. The food was incredible and we had half the menu. The manager/sommelier was such a delight. It is on the top of my list when I come back to Atlanta!
I am a high school classmate of Steven Satterfield; my girlfriends and I dined at Miller Union on March 8th for the first time and we absolutely were impressed with our experience. We choose the following: white bean hummus, feta snack; smoked potato ravioli, shiitake, cabbage, apple, beet, leek, creme fraiche; braised short rib, rutabaga, roasted brussels, celery, horseradish; country captain chicken, carolina gold rice, coconut, almond, chutney; wild striped bass fillet, parsnip, carrot, celery, fennel, blood orange; chocolate fudge cake, pear compote, rosemary ice cream and vanilla bean custard, lemon bars, candied ginger. We raved of the food, service, and decor your restaurant is a class act!. Steven I am so proud of your success!
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