: At Miller Union, the week's harvest determines what will appear on the menu. Owners Steven Satterfield (executive chef) and Neal McCarthy (wine guru and general manager) have never deviated from this operational maxim. So the carrot soup may come infused with aromatic fennel; silky in texture, it supplies robust sweet carrot flavor with the subtle fennel grace note throughout. The South’s legume pantry is evident in butter beans or perhaps field peas for the hummus, and black-eyed peas for a vegetarian croquette. Savor some more of the South with the cornmeal-crusted sweet fried okra; Georgia pasture-raised chicken is a scene-stealer no matter how it's presented. At lunch, quail arrives cut in half lengthwise and still slightly pink, perched atop sweet corn with mushrooms, bacon and arugula. Overall, the old-world-focused wine list is smartly chosen and represents good value, so farm-to-fork stops at this point as there are no local wines and nothing from the Southern hemisphere at all. But not a single selection is commonplace. Pastry chef Pamela Moxley prepares distinctive desserts, including ice creams. The name of the restaurant denotes the stockyards that once occupied the site.

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Miller Union

Miller Union Restaurant Review

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