Miller Union

American Restaurant and Cocktail Bar
999 Brady Ave NW (10th Street), Atlanta, GA 30318, United States
Closed until 5:00 PM tomorrow (Show more)
  • Mon
    • 5:00 PM–10:00 PM
  • Tue–Thu
    • 11:30 AM–10:00 PM
  • Fri–Sat
    • 11:30 AM–11:00 PM
$ $ $ $
Brunch, Lunch, Dinner
Credit Cards:
Yes (incl. American Express & MasterCard)
Outdoor Seating:

Based on 158 votes

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107 tips. Filter by taste:

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  • miller thyme
  • ice cream sandwiches
  • cocktails
  • wine
  • grits
  • good for dates
  • vegetarian food
  • trendy
  • cake
  • steak
  • ravioli
  • farm fresh eggs
  • comfortable atmosphere
  • earl grey tea
  • good for groups
  • celery
  • fritters
  • polenta
  • home cooking
  • sundaes
  • Bon Appetit Magazine

    Chosen as one of the 10 Best New Restaurants in America in our annual Restaurant issue!

    Bon Appetit Magazine · September 21, 2010
  • Eater

    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]

    Eater · October 4, 2011
  • John L.

    appetizer - farm egg in celery cream

    John L · August 30, 2011
  • Creative Loafing Atlanta

    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 · October 13, 2010
  • AJC

    Make sure to leave room for the cranberry gingerbread upside down cake with cream cheese ice cream. Read more

    AJC · April 24, 2013
  • Bon Appetit Magazine

    Lauren Raymond excels at creating unfussy southern-inspired desserts. Must order: "Almond Joy" ice cream sandwich. Read more

    Bon Appetit Magazine · February 24, 2011
  • 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

    Creative Loafing Atlanta · April 25, 2013
  • Creative Loafing Atlanta

    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 · January 20, 2012
  • Bon Appetit Magazine

    Must Order: Griddled chicken made with heritage breed Poulet Rouge; the seasonal vegetable plate. Read more

    Bon Appetit Magazine · March 31, 2011
  • Creative Loafing Atlanta

    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

    Creative Loafing Atlanta · January 18, 2012
  • Juicy Couture

    This elegant spot highlights locally grown cuisine- come for a true taste of modern Southern cooking, like their fab rendition of shrimp and grits.

    Juicy Couture · September 13, 2010
  • Creative Loafing Atlanta

    Try the steak dish--worth its price for the veggies alone. Read more

    Creative Loafing Atlanta · January 28, 2010
  • Cooking Channel

    I have never had okra like this before. - Lee Anne Wong, Unique Eats

    Cooking Channel · March 2, 2011
  • Spencer H.

    Get the egg. And the sticky bun milkshake. If not, you'll be generally unhappy as a human.

    Spencer Hughes · May 14, 2012
  • Teresa H.

    Don't leave without an ice cream sandwich. Served at lunch only.

    Teresa Hughes · October 28, 2011

    The farm egg with celery cream is worth the hype · August 4, 2011
  • Russell B.

    Save room for the trio of seasonal herb ice creams!

    Russell Brooks · March 14, 2010
  • Stefan K.

    Srsly... The rabbit. Not kidding, just get the rabbit.

    Stefan Kallweit · February 15, 2010
  • Jerry R.

    Yes, the vegatables are worth it!

    Jerry Rocha · February 14, 2010
  • Creative Loafing Atlanta

    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

    Creative Loafing Atlanta · September 19, 2013
  • Caroline E.

    Mark from Manchester is a great server. Try the Pimms Cup or Miller Thyme with a Lowcountry boil. Delicious and fantastic service.

    Caroline Eubanks · August 31, 2013
  • Heather C.

    The bartender Vince is the!!!

    Heather Cocco · August 20, 2013
  • Joshua G.

    Awesome trendy spot for dining. Great food, fantastic atmosphere.

    Joshua Grosser · March 5, 2013
  • Julie J.

    Try the Parsnip Ravioli - My delicious meal!

    Julie JEWELeS · February 15, 2013
  • Julie J.

    Try the Farm Egg Baked In Celery Cream -

    Julie JEWELeS · February 15, 2013
  • Dylan S.

    Don't eat here unless you're a fancy old person

    Dylan Shaw · January 27, 2013
  • Damian M.

    The quail on a bed of butternut squash and farro is phenomenal.

    Damian Melvin · November 13, 2012
  • Travel + Leisure

    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

    Travel + Leisure · May 29, 2012
  • Southern Living

    Made our South's Best List! Try the farm egg baked in silken celery cream or the seasonal veggie plate. Read more

    Southern Living · February 21, 2012
  • Garret L.

    Tell valet, that there are parking spot on the side of building

    Garret Leblanc · December 12, 2011
  • Patrick L.

    Don't forget to explore the cocktail menu. The drinks are as good as the food and the food is aaahmazing!

    Patrick Lester · August 18, 2011
  • Izzy M.

    The duck confit was one of the best dishes I've ever had. It's worth going out of your way to try.

    Izzy M · April 6, 2011
  • Robert A.

    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

    Robert Adamo · August 29, 2010
  • Jeff M.

    organic and local!

    Jeff Mirman · February 22, 2010
  • AFAR Media

    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

    AFAR Media · 1 week ago
  • Meredith B.

    Cab/Sangiovese blend to drink. Farm egg app. Chicken and veggie plate for entrees. Sundae for dessert. Everything fresh and local. A+

    Meredith Blechman · February 15
  • Jack S.

    The duck and the quail dishes are so good! A pair of great gin cocktails! This place is the best!

    Jack Scotty · January 24
  • 1800GOODFOOD®

    ATTENTION: Please give Miller Union and the awesome staff a “1-5 Star Review” on 1800GOODFOOD®

    1800GOODFOOD® · October 12, 2014
  • AJC

    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

    AJC · October 6, 2014
  • TV Food Maps

    Check out Miller Union as seen on Chopped , The Layover , Unique Eats Read more

    TV Food Maps · August 27, 2014
  • Chris W.

    Everything on the menu especially the vegetables

    Chris Wren · August 6, 2014
  • Chefs Feed

    Shaun Doty, chef of Bantam & Biddy, eats here on his nights off. He loves the Creamed rice w/ country ham. Read more

    Chefs Feed · August 5, 2014
  • Tasting Table

    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

    Tasting Table · August 5, 2014
  • AJC

    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

    AJC · August 1, 2014
  • Soo L.

    Great service, pretty place, nice drinks. Chicken or steak highly recommended!!

    Soo Lim · July 19, 2014
  • Wimbish P.

    Great! Ask for Bethany ...

    Wimbish Potter · July 19, 2014
  • Serious Eats

    Chef Steven Satterfield takes the farm-to-table thing more seriously than most and adds a Southern twist. Eat anything he cooks.

    Serious Eats · May 19, 2014
  • 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

  • Lauren J.

    Really good.

    Lauren Johnson · April 19, 2014
  • Lauren J.

    The rabbit is really good!

    Lauren Johnson · April 19, 2014

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