Photograph courtesy of Miller Union | Photo Credit: Craig Brimanson
By Chef Steven Satterfield
Miller Union is closed on Sunday, which is one of my favorite days in Atlanta. I may start my morning with a visit to the Grant Park Farmers Market and get some fresh produce or grass fed beef from some of my local farmers.
I live in nearby Inman Park, a thriving neighborhood of historic homes, cafes, restaurants and parks. If the weather is nice I'll go for a walk on the Beltline, Atlanta's railroad-turned-walkway that surrounds parts of the city center. Not too far from my place is Krog Street Market, a warehouse building that was converted to a hip food court with communal tables, local chefs cooking up incredible fare, and a few sit down restaurants.
Photographs courtesy of Paper Plane
I might cycle over to Decatur and hit some of my east side favorites like Victory Sandwich Bar for a beer and a bite, Kimball House for oysters and immaculately prepared seasonal dishes.
I usually wrap up my Atlanta Sundays with a cozy night at home, gearing up for the big work week at the restaurant the next day.
Photograph courtesy of Kimball House
GRANT PARK FARMERS MARKET - | Grant Park (Cherokee Avenue & Milledge Avenue) | www.grantparkmarket.org
BELTLINE - beltline.org
KROG STREET MARKET - 99 Krog Street Atlanta, Georgia 30307 | www.krogstreetmarket.com
VICTORY SANDWICH BAR - 340 Church Street, Decatur, GA 30030 | T: 404.377.9300 | www.vicsandwich.com
KIMBALL HOUSE - 303 East Howard Avenue, Decatur, GA | T: 404 378 3502 | www.kimball-house.com
Photograph courtesy of Miller Union
Miller Union
photo credit Heidi Geldhauser
“Situated on the former site of the stockyards on Atlanta’s Westside, Miller Union believes in the partnership between chef and farmer. The evolving menu celebrates sustainable Southern-inspired fare simply prepared to emphasize the diverse bounty each season. Our approach to cooking is defined by a rustic style where uncomplicated methods benefit the flavors and textures of purely delicious ingredients from Georgia and the Southeast.” - Chef Steven Satterfield
"The food is fresh and seasonal. Steven Satterfield is really good with soups and salads, they’re just fresh and clean. Do not bypass his vegetables and his vegetable sides. Their desserts are stellar too." - Chef Billy Allin of Cakes & Ale
"There is a great egg dish and a cauliflower cream that is delicious. He has wonderful sandwiches at lunch. The ice cream sandwich is pretty iconic. Probably the best ice cream sandwich I’ve ever had." - Chef Linton Hopkins of Holeman & Finch and Restaurant Eugene
MILLER UNION - 999 Brady Ave NW, Atlanta, GA 30318 | T: 678.733.8550 | (Make a Reservation) | www.millerunion.com
Chef Steven Satterfield
It was during his years working as a professional musician that Steven Satterfield first rocked a kitchen knife, working between gigs at Floataway Café in Atlanta. Known for his strong relationship with local farmers, Satterfield was a top five finalist for the James Beard Award for Best Chef: Southeast in 2013 and 2014. Miller Union was recognized as a semifinalist for the national award of best new restaurant in 2010.
Satterfield's debut cookbook, Root to Leaf: A Southern Chef Cooks Through the Seasons will be available on March 3rd. The book features 175 recipes with an emphasis on vegetables. (Buy on Amazon)
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