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Miller Union Restaurant Review: Owners Steven Satterfield and Neal McCarthy (the former is the chef; the latter is the wine guru and general manager) make a business model out of the farm-to-table philosophy. The week’s harvest determines what will appear on the menu, so creamy Vidalia onion soup may be available as a classic regional starter. Other dishes make good use of the South’s legume pantry, such as butter beans for the hummus. Chicken is a poulet rouge from North Carolina, and Georgia’s White Oak Farms is the source of the beef tongue. Overall the wine list is smartly chosen and represents good value, although it avoids the Southern hemisphere. Pastry chef Pamela Moxley prepares distinctive ice cream flavors each week. The name of the restaurant denotes the stockyards that once occupied the site.