“Congratulations to Neal McCarthy, general manager and co-owner of Miller Union and the 2023 MICHELIN Guide Atlanta Service Award Winner!

For McCarthy, service sets the tone of the evening and the award winner has more than three decades of experience elevating the experience. Below, he explains the seamless approach to service,  how his front of house team ensures flawlessness without being intrusive, and how to make guests feel special.”

“In Atlanta, you can count on a few constants—traffic clogging 285 at any time for any reason, the yearly pollen apocalypse that turns everything highlighter-yellow in spring, and Miller Union delivering top-tier Southern food that’ll almost make you forget about the first two. The seasonally driven, casually upscale West Midtown restaurant has been a fixture for after-work crowds for over a decade.”

“Miller Union owner and executive chef Steven Satterfield is renowned for his vegetable-forward dishes. He released his first cookbook, entitled Root to Leaf in 2015 and was named the James Beard Foundation’s Best Chef: Southeast two years later. In the last few years, he’s been exploring putting a multicultural spin on vegetables, while evolving his cooking style to include different textures and flavors.”

“It is a special evening when we can go to Miller Union. Many dishes, like the pork schnitzel, are served with a seasonal twist. Will chef-owner Steven Satterfield share the recipe for a spring version of this favorite?”

“The Michelin Guide may have just discovered Atlanta, but the capital of the South has long harbored a dynamic culinary scene fueled by its young, diverse populace. One day isn’t enough to get a true taste of the city, but the home of the world’s busiest airport is used to hosting visitors on a short-term basis. So put on your stretchy pants and prepare for some speed eating.”

“James Beard Award-winning chef Steven Satterfield is known for his light touch in letting the freshest ingredients shine. His warehouse-chic restaurant, drawing devotees since 2009, works with farmers and artisan purveyors so that the menu offerings always reflect the season. While you will find housemade charcuterie, grass-fed steak, and Georgia shrimp, the veggie-forward offerings are the real stars.”