Miller Union (Atlanta, GA)

Farmstead-inspired fare and a go-green wine list make this Atlanta hot spot ultra-sustainable.

Simple, sustainable Southern fare with an authentic, but modern approach to farmstead inspired cooking: braising, pickling, preserving and canning.

Destination Bottles:

Nicolas Joly 2004 Clos de la Coulée de Serrant (Savennières)
Continuum 2007 Red Wine (Napa Valley)
Podere Rocche dei Manzoni 2001 Big’d Big (Barolo)

The wine list is extensive and balanced between New and Old World, but the emphasis is on boutique biodynamic and organic offerings.

For more information about this Atlanta, GA, restaurant, click here.

For more restaurants that serve sinful soul food, visit Art and SoulCirca 1886, Commander's Palace and Proof on Main.

Hot Recipe: Fried Okra

Chef Steven Satterfield, Miller Union

1 pound fresh okra, smallest size preferred, washed
1 cup room temperature water
½ teaspoon kosher salt
6 quarts frying oil (canola oil or peanut oil are best)
2 cups cornmeal
5 tablespoons cornstarch
1 teaspoon sea salt

Trim the tops off of the okra and slice them in half lengthwise. Place the trimmed okra in a shallow dish, pour the water over the okra and sprinkle with ½ teaspoon salt. Allow to sit for 10–15 minutes. While the okra is soaking, pour the canola oil into a wide saucepot and slowly heat to 350°F, using a frying thermometer.

In a medium-sized bowl, whisk together the cornmeal, cornstarch and sea salt and set aside.
After the okra has rested in the water, gently massage the okra until the water thickens and becomes slimy. (This method will help the cornmeal coating stick to the okra.)

When the okra is ready, pull the okra from the dish and allow it to drain in your fingers for a few seconds, then drop into the cornmeal mixture. Toss evenly to coat well and then using a wire mesh sifter, sift the excess dredge off of the okra, being careful not to remove too much coating.

Drop the coated okra into the hot oil in small batches and fry until crisp and golden, about 5 minutes. Drain on paper towels and sprinkle with kosher or flaky sea salt and serve immediately. Serves 4.

Try these other great Miller Union recipes!

Field Peas

Chef Steven Satterfield, Miller Union

4 cups field peas, shelled and washed (lady peas, pink eyes, butter beans, crowders, zippers)
Water to cover
½ cup yellow onion, ⅛-inch dice
½ cup celery, ⅛-inch dice
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1 thick slice country ham

If peas are still in the pod, shell them into a medium-sized bowl, discarding the pods.  Cover the peas with water and agitate them gently.  Pull them out in small handfuls and check for blemishes or debris.  Set washed peas aside.

In a medium saucepan, sauté the onion and celery in the olive oil for 5 minutes, seasoning with salt and pepper to taste. Then add the country ham, peas and water to cover by one inch.  Simmer on low heat for 30-45 minutes or until peas are tender. Serves 4.

Summer Squash

Chef Steven Satterfield, Miller Union

3 pounds mixed summer squash from your local greenmarket (yellow crookneck, zucchini, yellow zucchini and patty pan.)
1 large or 2 small Vidalia onions
3-4 tablespoons unsalted butter
1-2 teaspoons kosher salt or more to taste
Ground black pepper, to taste
Fresh summer herbs such as tarragon, basil or dill

Wash all the summer squash and wipe clean with a towel to remove any grit that may be stuck to the skins.  Slice the squash into evenly sized pieces, so that they cook at the same rate.  Remove any seeds that are large and appear to be woody.  (In some summer squashes, there is a small hard knot at the base of the core that should be removed.)

Slice the ends of the onion off, lay one of the flat sides down, and then slice in half.  Place both halves face down and cut the onion into ¼-inch uniform crescents. 

In a large pot on medium flame, heat the butter until foamy and then add the sliced onion.  Season the onions with half of the salt and pepper and sweat for 3-4 minutes.  Add the trimmed squash and season again with salt and pepper.  Place a lid on the pan and turn the heat down to low.  Allow to sit for 5-10 minutes and steam, stirring occasionally to rotate the squash to insure even cooking.

When the squash is tender, taste for seasoning and adjust as needed.  Add a pinch of fresh garden herbs and serve immediately. Serves 4.

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