Miller Union

September is that "shoulder season" time of the year where lingering summer produce mixes with the first signs of autumn. Our new pork belly dish celebrates this moment as apples and butternut squash make their debut along with the cooler temps ahead of us.  Inspired by the flavors of Mexico - cumin, coriander and cinnamon mingle in the velvety sauce made from the seeds of the butternut, and the diced squash and apples are mixed with roasted onion and poblano chiles to form a sweet and savory combination.  Come through and enjoy the dish and this weather it while it lasts!

Our executive pastry chef has impressed us all again! Her lovely muscadine-lime shortbread bar with an oat cookie crumble, and red wine muscadine sorbet is as seasonal as it gets. And did you know muscadine grapes are the only grape that can grow in the heat and humidity? They ripen indepently and must be hand-harvested from August through October. This muscadine dessert is a must try!

Time to spotlight one of Miller Union’s finest!

Meet Hank: our biscuit whisperer, cornbread master (sorry, Grandma), and one of our talented sous chefs.

Hailing from Brunswick, Georgia, Hank found his culinary spark thanks to Chef John on YouTube. His specialty? A Southern breakfast that’ll make you swoon (those biscuits don’t lie). And when he’s not whipping up breakfast magic, he’s indulging in his favorite treat: a Chicago dog.

Off the clock, Hank’s all about fishing, wrangling his cats, and playing horror games.

Craving something special? Try his cornbread with our current pork chop dish!

Come take a break from the summer heat and cool off with our refreshing watermelon salad. This salad consists of arugula, peppers, pickled red onions, chili-lime vinaigrette, green goddess, feta and of course the star of the show, our watermelon.

Our summer menu won't be around forever, so come get it while you can 😆

Did you know we partner with to ensure no food waste goes to waste? Their mission is to turn food scraps and coffee grounds into nutrient-rich soil, keeping our environment clean and green. 🌱

As a sustainable and eco-conscious restaurant, we’re dedicated to minimizing our waste footprint and supporting our planet. CompostNow makes it easy to keep our waste cycle sustainable and impactful.

Celebrating over a decade of commitment, CompostNow has been transforming organic waste into valuable resources. As they mark their 14th year, your support continues to drive their mission and make a difference.

Want to make a difference too? You can bring this valuable service to your home or business. Let’s work together to nurture our planet—because it’s the only home we’ve got!

Let the Pacific Current sweep you away this rainy summer!

This floral and fruity cocktail features Lavender Blueberry Tea-infused Bristow Gin from , blended with Creme de Fleur—a delicate liqueur crafted from seven flowers. Fresh blueberries and a splash of lemon add a juicy, aromatic touch to this irresistible drink.

The fish croquette is the best way to get your meal started at Miller Union because after all, "good food is the foundation of genuine happiness" - Auguste Escoffier

Fish croquette | spiced remoulade | cabbage & radish slaw

She's back!!

You asked. We answered. The field pea and peanut salad is completed with fresh tomatoes, peppers, ricotta cheese and mint.

You can find this delicious salad on our lunch and dinner menu. See you soon!

It’s lunchtime! And do we have a tasty sandwich just for you!

Come by and have our turkey and country ham Cubano!

Served with dijon, mayo, pickles and gouda cheese from with a side of housemade mojo between a toasted, sliced and pressed Cuban roll.

Lunch hours:
Thursday-Saturday 11:30am-2:30pm

At the beginning of this year, our GM and fearless leader, Vince Landi, became a partner at Miller Union, joining and on this exciting ride of restaurant ownership.

At 13 years old, Vince started in restaurants as a busboy in his hometown of Boca Raton at Le Peep and later went on to graduate from with a degree in Culinary Arts. He moved to Atlanta in 1997 and joined Miller Union in 2009 as a member of the opening team.

Vince was THE bartender at Miller Union from 2011 to 2021 and continues to curate and direct the bar program. In 2021, Vince was promoted to general manager.

Vince and his wife Leah have been married for 25 years and have a son named Luca (you might notice him clearing your table or keeping our wine glasses polished and pristine).

A fun fact and a crucial part of Vince Landi’s identity? This man has participated in and conquered 123 Spartan Races and continues to sign up for more!

All of the pride, care, devotion, and hard work that Vince has put into Miller Union is now his own. His openness to growth, presence, intentionality, and communication are valued, and his resilience and loyalty keep Miller Union strong.

Congratulations, Vince! Thank you for all you do!

🔔New menu item alert 🔔
Special LUNCH addition ‼️

Our BLT consists of house cured & smoked bacon, heritage tomatoes, arugula, basil, and aioli on focaccia.

As a reminder, we serve lunch every
Thursday-Saturday from 11:30am-2:30pm!

Join  and for an island-inspired dinner at , featuring acclaimed cookbook author Von Diaz (). After a lively cocktail hour with tropical tunes and signature libations, attendees will enjoy a three-course menu with Puerto Rican recipes from Diaz’s book Islas, in collaboration with .

Purchase tickets at the link in our bio!

We are open and looking forward to serving you, Atlanta.

Our wine list has some of the best producers and growers, vintages and varietals.

Come sit on our patio and have a glass (or bottle) of these springtime beauties!

Lamb Meatballs specifically crafted for LAMB JAM?
Yes. Yes. And YES!

“Lamb Jam Restaurant Month is an epic dining experience that brings together the most talented chefs to celebrate family operated farms and ranches raising sheep in the U.S.” and that month is here!

Chef ’s inspiration and teacher for this dish is Israeli at . This is where he learned so much about Middle Eastern flavor profiles and how to prepare grilled lamb meatballs to mouthwatering perfection.

We marinate lamb shoulder from with spices from and grind the lamb in-house for service.

Served with dill roasted wax potatoes (creative collaboration and inspiration from .gouge) and topped with tahini and strawberry salsa seasoned with Urfa chili, za’atar, and dried mint. This starter is a flavor party and you’re invited!

An ode to “Ham Chop in Hay” but with a Southern twist:

This pork chop is cured, smoked and cooked just like ham and with a bit of Tasso spice it goes from the Midwest to the South.

Now let’s talk about the cornbread grits:
Chef had the brilliant thought, “why can’t you make cornbread, break it into pieces, dry them out and then use the pieces to make grits? Would that work?” 

And that is how the cornbread grits came into being. Inspiration from the Southern gods.

Moving on, the dish is topped with grilled, springtime asparagus and an agrodolce with dried sour cherries and fresh rhubarb—it’s a sweet, sour, Southern combination you don’t want to miss.

See y’all soon!

“This started with me wanting to make ’Tahdig,’ which is a Persian rice with a crispy bottom that is flipped upside down. I made a Thai version instead with coconut milk and coriander.”

is making magic for our current spring menu!

This colorful spring green curry has lots of fresh basil, cilantro, local shrimp from and lots of spices
from including lemongrass, ginger, green garlic, new Vidalia onions. It is flavorful and filling!

There’s nothing better on a sunny spring day than a nice cold pilsner from with our burger that is topped with Thomasville Tomme from and buns freshly baked from while sitting on our patio.

See y’all soon!



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Come try one of our new spring cocktails, Lost in Translation.

We infuse tequila and mezcal with Chamomile flowers, shaken with fresh lemon juice, Triple Sec from , and Cocchi Americano to add just the right amount of aromas, herbs and spices.

Cheers!

ATTN: Vegan and Vegetable lovers

We have a dish composed just for you that offers a symphony of flavors and textures.

A quarter head of cabbage, seared and roasted to perfection, served over a delicious and flavorful blend of roasted Brussels sprouts, turnips, mushrooms, and farro. All topped with a tangy mix of pickled kohlrabi and Meyer lemon salsa verde.




📷:

Crispy buttermilk-marinated pork schnitzel? Ja, bitte!

Accompanied by savory field peas and topped with seared fennel and tangy green tomato jam from ’s latest cookbook, Vegetable Revelations.

This dish is brilliant with a glass of Weiser-Kuenstler ‘Trarbacher’ Riesling or Gamay!



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Chef is ushering spring to our plates with this perfectly sweet and bright Meyer Lemon shortbread bar.
Whipped passion fruit, satsumas and a tangy raspberry sorbet accompany this new guest favorite.

📷:

Our Chicken Cobb salad with chicories, egg, bacon, radish, potato and blue cheese is a perfect lunch. Not too heavy, but oh so filling for you to finish out your week. See you at 11:30!

Lunch hours:
Thursday-Saturday: 11:30am-2:30pm

We are so incredibly excited to introduce our new Chef de Cuisine, Jay Felton!

Jay was born in Ft. Lauderdale, Florida but raised right here in Georgia outside of Atlanta in Alpharetta.
 
With two creative parents who allowed and encouraged Jay to explore his own creativity, he found one of his favorite creative outlets was in the kitchen with his mom while Grateful Dead played in the background. “She was the one that really taught me to cook with intuition—the recipe is just a guideline.”
 
Jay has been in the industry since he was 15, learning while working in various BOH positions and under numerous chefs throughout the U.S. in cities like Flagstaff, Denver, Chicago, Los Angeles, San Francisco and West Palm Beach. His journey to becoming the chef he is today is a culmination of hard work, hard lessons, discipline, and humility.
 
“I’ve had a lot of great influences, but it’s hard to not attribute as the place that really framed me into the cook I am today,” says Felton of the Chicago based restaurant/butcher shop. Not to mention there was a cute baker girl that worked there…a few years later, they now have a precious little 6 month old squish named Quinn along with a fur baby named Thomas.
 
“Food is VERY important to me. But my leadership style is just as important—almost more important. I want to empower human beings, I want to make everyone feel like they have a voice, and want to give them an environment to use that voice – even if it’s not what the popular opinion is at the time.”
 
Come by and taste Chef Jay’s cuisine that shares ethos and passion that pairs with ’s vision utilizing fresh, local ingredients.
 

The is happening now! March 6th-10th!

If you are in the Charleston area stop by and say hello to our own and at this incredible festival showcasing and celebrating “the diverse food and beverage community of the greater Charleston area”

“creates programs that build a sustainable, vibrant, and connected culinary and hospitality community.”
We are all about that life!

You can find on Thursday, March 7th from 6pm-8:30pm at The Grocery Signature Dinner and on Friday, March 8th he will be signing his latest cookbook from 1pm-5pm at Culinary Village in Riverfront Park.

will be featured tomorrow, March 7th from 6pm-8:30pm at The Glory of Grains Signature Dinner taking place at the downtown location of .

But your tickets and go support Atlanta’s own culinary artists!

Here at Miller Union we use Poulet Rouge from here in Georgia and the nearby Carolinas. The heritage breed is superior in flavor and texture raising the bar of what a chicken dish can offer.

Our latest rendition of Poulet Rouge is an homage to the late Judy Rodgers at in San Francisco who had a similar ethos to that of our own —waste not…

Serving succulent roasted chicken that has been marinated in a blend of herbs, garlic, lemon and shallot with a unique salad of green croutons made from the green tops of various local vegetables and parmesan to make a savory bread pudding that is tossed in roasted chicken au jus.

With a gorgeous side of local chicories dressed in a caper vinaigrette, garnished with pickled currants this is a rich, flavorful dish full of intention, creativity and honor.

Come by and taste for yourself with a glass of ‘Clisson’ Melon de Bourgogne. You’ll be glad you did.

Photography:
Hand model and chef:

We are so proud of you, ! Thank you for sharing your creativity with us and our guests here at Miller Union. Atlanta is better because of you! Keep making waves.

To read the full article go to our bio:

Written by:
Photography: Liz Tarshis