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Miller Union

American Restaurant and Cocktail Bar$$$$
Atlanta
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9.1/10
241
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118 Tips and reviews
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  • AJC
    AJCOctober 6, 2014
    Is there a better reason anywhere to eat dessert after lunch? Miller Union's seasonal ice cream sandwiches comes in tender chocolate wafers that duplicate but also improve on the version we all know. Read more
  • Creative Loafing Atlanta
    The outrageously good ice cream sandwiches feature a thick layer of homemade ice cream, sandwiched by chewy slabs of either blondies or brownies, and then wrapped in parchment paper like a sweet gift. Read more
  • Eater
    EaterFebruary 3
    Farm-fresh updated Southern cooking is simple and elegant. The farm egg baked in celery cream with grilled bread is a top-10 Atlanta dish & the restaurant has one of the best vegetable plates in town. Read more
  • AFAR Media
    AFAR MediaMarch 20, 2015
    Start off with one of the well-crafted cocktails, like the Miller Thyme or the Pimm's Teacup. The menu changes monthly, but try goat cheese ravioli, if it's available. Read more
  • AJC
    AJCAugust 1, 2014
    Is there a better reason anywhere to eat dessert after lunch? Seasonal ice cream comes in tender chocolate wafers that duplicate but also improve on the version we all know. Read more
  • Creative Loafing Atlanta
    Farm egg in celery cream at Miller Union exemplifies the perfect partnership between farmer and chef, landing this dish on CL’s list of 100 dishes to eat before you die. Read more
  • Tasting Table
    Kick Southern food up a notch at Miller Union. Guests love the maple braised rabbit with pumpkin butter and hakurei turnips. Even better, go for lunch where the prices are outrageously affordable. Read more
  • Anna Z.
    Anna ZanthosMay 1, 2013
    I came for the famous egg in celery cream but they only serve that at dinner. I ordered the quail and tried there signature drink Miller Thyme. I love this place! Will hae to come back for dinner.
  • The Joy Writer J.
    The Joy Writer JoyKDecember 7, 2011
    This place was teeming with large groups of company lunches when we arrived. As a result, service was a little slow, but the food was worth the wait. Very cool vibe too. Like it's still a secret...
  • Meredith B.
    If you were a vegetable, it would be the highest honor to be cooked in the unique and delicious style of chef Satterfield. Also - the egg in celery cream is an unworldly experience.
  • Creative Loafing Atlanta
    The smoked trout salad features silky lettuces, punched up with lemony-mustard vinaigrette and citrus crème fraîche. It'll leave you satisfied and refreshed. Read more
  • Kari M.
    Kari MDApril 11, 2013
    Every course we ordered was perfect and British Mark was one of the better servers we've had. Ever. Watching him handle a very noisy and tactless group of 8 was further proof - he was lovely.
  • Tiffany G.
    Tiffany GravesAugust 17, 2013
    Dont skip dessert. The blackberry creamsickle caught me by surprise. Very pure and honest flavor. The vanilla is rich and peeks out to say hello and the blackberry sorbet is so refreshing.
  • Atlanta Food & Wine Festival
    Chef Satterfield will teach how to transform wild finds from both Atlanta’s concrete jungle and the North Georgia woods into delicious dishes at Atlanta Food & Wine Festival May 29-June 1. Read more
  • Tasting Table
    This upscale Southern restaurant knows how to serve a hearty meal with elegance. Try their famous farm egg baked in celery cream, but definitely save room for dessert too! Read more
  • Creative Loafing Atlanta
    Creative Loafing AtlantaJanuary 20, 2012
    Much of chef Steven Satterfield's cooking resembles home cooking -- not aw-shucks kountry kookin', but honest, straightforward food made with stellar ingredients. Harvest dinner on Tuesdays. Read more
  • Creative Loafing Atlanta
    Creative Loafing AtlantaOctober 13, 2010
    CL Best of Atlanta 2010 winner: Best service AND Best ice-cream sandwich. Go for the Almond joy, Mexican chocolate or Earl grey ice-cream sandwiches, each wrapped in wax paper. Read more
  • Creative Loafing Atlanta
    Creative Loafing AtlantaSeptember 19, 2013
    Miller Union chef Steven Satterfield's mantra is simplicity. Few things benefit more from that than veggies, Satterfield's specialty and what earned this spot a 2013 CL Best of ATL Critics Pick award. Read more
  • Eater
    EaterOctober 4, 2011
    The farm egg baked in celery cream with grilled bread is a top ten Atlanta dish and the desserts will have you excited about ordering dessert again. [Eater 38 Member]
  • Paul R.
    Paul RobinsonOctober 2, 2015
    All of our meals from the pulled pork to the burger were great. Service was wonderful. Highly recommend and the ice cream sandwiches for dessert are to die for.
  • Pepper
    PepperFebruary 27, 2012
    This should be the Gramercy Tavern of Atlanta. Best food, hands down. Clean, fresh, creative but not so Southern in that it has bacon in everything. Bar is good for eating.
  • Nipa U.
    Nipa UrbanzSeptember 8, 2012
    Excellent meal. On the other hand, the service is unacceptable. We asked for bread, but never came. A couple next to us waiting 15 mins for a waiter to come back and take their dessert order.
  • Olivia F.
    Olivia FabbroAugust 21, 2015
    Tomato salad panzanella delicious! But farm egg in celery cream is heavenly!!! Duck was good and so was grouper. Dessert was pretty bad, skip it.
  • Travel + Leisure
    Travel + LeisureMay 29, 2012
    The cocktail list includes exceptional offerings like Miller Thyme (Martin Miller's gin flavored with fresh thyme from the restaurant’s own garden. Read more
  • Staff Picks
    Staff PicksDecember 17, 2015
    You don't want to end your night without trying the trending taste of the week over at Miller Union. The gingerbread upside down cake with cream cheese ice cream is a mouthwatering holiday treat. Read more
  • Naomi B.
    Naomi BreziMarch 29, 2013
    Very unplesant experience. The staff is very unfriendly. There was not one smile in the entire place. James Beard or not the food was ok at best. Dessert was the only highlight
  • Meredith B.
    Meredith BlechmanFebruary 15, 2015
    Cab/Sangiovese blend to drink. Farm egg app. Chicken and veggie plate for entrees. Sundae for dessert. Everything fresh and local. A+
  • Lindsay C.
    Lindsay CrosbyMarch 10, 2013
    The Farm Egg is the TRUTH, you guys. Amazing locally-sourced food, and the atmosphere is wonderful. The Fog Lifter is an amazing cocktail.
  • Juicy Couture
    Juicy CoutureSeptember 13, 2010
    This elegant spot highlights locally grown cuisine- come for a true taste of modern Southern cooking, like their fab rendition of shrimp and grits.
  • Serious Eats
    Serious EatsMay 19, 2014
    Chef Steven Satterfield takes the farm-to-table thing more seriously than most and adds a Southern twist. Eat anything he cooks.
  • Robert A.
    Robert AdamoAugust 29, 2010
    Atlanta Magazine says this place is restaurant of the year? Really? It was good, but restaurant of the year is a stretch, when you consider so, so many other restaurants in the ATL
  • Tasting Table
    Tasting TableAugust 5, 2014
    Try the famed farm egg baked in a subtle celery cream, and don't miss the house-made ice cream sandwiches come dessert. Read more
  • Kathleen B.
    Kathleen BrownApril 5, 2014
    Seriously. Amazing. Beard Award Nominated. Crispy duck breast with honey roasted turnips, easily one of the best dishes in Atlanta.
  • Brad W.
    Brad WestJanuary 12, 2014
    There really isn't a bad choice on the menu. The grit fritters are very tasty, and the have a great cocktail program.
  • Ricardo G.
    Ricardo GuerreroOctober 6, 2013
    Try the Seafood Stew - Perfect Fall flavors, with turnips, fennel & radish. Only complaint: no spoon for the delicate broth? @MillerUnion
  • AJC
    AJCApril 24, 2013
    Make sure to leave room for the cranberry gingerbread upside down cake with cream cheese ice cream. Read more
  • Mary M.
    Mary MatlackMay 28, 2013
    Don't miss the amazing appetizers. We made a meal out of them and they split everything for us - no hassle.
  • Creative Loafing Atlanta
    Creative Loafing AtlantaJanuary 18, 2012
    If you are nostalgic for that soft egg and toast combination we all ate as kids Then the Farm egg dish is for you. Read more
  • Atlanta Meetings
    Atlanta MeetingsJuly 23, 2013
    Miller Union’s ever evolving menu celebrates sustainable southern-inspired fare simply prepared to emphasize the diverse bounty each season.
  • Sara L.
    Sara L.January 10, 2011
    Order the ribeye (medium rare, as it should be). The polenta that accompanied the steak was amazingly creamy.
  • Southern Living
    Southern LivingFebruary 21, 2012
    Made our South's Best List! Try the farm egg baked in silken celery cream or the seasonal veggie plate. Read more
  • Rich D.
    Rich DJanuary 4, 2012
    MUST have the farm egg with celery cream - so good, you'll want to make sweet love with your server. Really.
  • Atlanta Food & W.
    Amazed by Steven Satterfield’s simple, yet flavorful preparations? He’s sharing some tips at this year’s Atlanta Food & Wine Festival, May 30-June 2, 2013.
  • Jack S.
    Jack ScottyJanuary 24, 2015
    The duck and the quail dishes are so good! A pair of great gin cocktails! This place is the best!
  • Izzy M.
    Izzy MApril 6, 2011
    The duck confit was one of the best dishes I've ever had. It's worth going out of your way to try.
  • Kristin M.
    Kristin MAugust 18, 2011
    Farm-to-table concept restaurant. Quaint place - great for dates. Try one of their signature drinks!
  • ken r.
    ken ronaJanuary 22, 2012
    I like the Roasted Beets and the Bar. Cooking quality varies a bit, depending on who is in the kitchen, but worth a stop.
  • Patrick L.
    Patrick LesterAugust 18, 2011
    Don't forget to explore the cocktail menu. The drinks are as good as the food and the food is aaahmazing!
  • Charlsie 👯
    Charlsie 👯July 25, 2013
    Insanely delicious. Get the low country boil and drink an entire bottle of rosé to go along with the fun!
  • Ken O.
    Ken OliverApril 20, 2013
    Thought it was over-priced. Apps were tiny, entrees decent sized and good, deserts were incredible!
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