"At Miller Union, a warehouse-turned-restaurant on the Westside, James Beard Award winner Steven Satterfield makes poetry from produce. His most popular dish—and certainly the most photographed—is the farm egg appetizer, baked in a rich celery cream and served with crusty grilled bread. If you’re a carnivore, there are plenty of meaty entrées; still, you should try the seasonal vegetable plate, which can include heirloom tomatoes with basil and local feta cheese, crispy fried okra, and pickled beets with ginger. The brown-butter bourbon cake is the perfect way to end the meal." - Allison Weiss Entrekin
Heidi Geldhauser