Miller Union

PSA:

We will be closed, Monday, May 25th to observe Memorial Day!

The ultimate kitchen collab! 

Start your dinner tonight with these incredible pork and duck dumplings, brought to life by the brilliant teamwork of Chef Jay and Sous Chef Chidi.

Chef Jay crafts the perfect dumpling, folding a rich mixture of ground pork and duck with ginger, garlic, scallions, and a bright kick of yuzu kosho. 

Served with a deeply savory dashi broth steeped with kombu, mushrooms, and local spring alliums.

And to take it over the top, Chef Chidi collaborated on the dish to create an unbelievable house-made pecan chili crisp. It’s a spectacular blend of crispy Carolina Gold rice, garlic, shallot, toasted pecans, and a touch of smoked paprika for that perfect Southern kick, all finished with fresh local scallions.

We love seeing the talent in our kitchen come together to create something this delicious!

We are so proud to announce that Miller Union is participating in this year’s Joyful Dinner Series!

On Friday, May 29th, we’re pulling up a chair to celebrate local agriculture, honor food traditions, and champion a movement that’s close to our hearts.

To mark the occasion, we’ve put together a special 4-course “Market Menu” curated straight from our seasonal favorites, offering you incredible flavors at a beautiful value for a great mission.

Slow Food is about more than just what’s on the plate; it’s about connection, community, and a joyful act of resistance. At Miller Union, we love celebrating our local farmers and purveyors and we love having YOU around our tables!

Come share a meal, lift up locals who care, and be part of the change with us.

Make a reservation under the link in our bio!

*We will still offer our current menu as well!

Between the snap of the marinated cucumbers, the crunch of the benne seeds, and that silky yogurt swirl, you might never eat a regular salad again. 

Easy to share. Easy to not…

Welcome to the menu, you delicious and beautiful starter, you! 

Inspired by the flavors of Spain, our fluke crudo bridges the gap between land and sea. The bite begins with the aromatic zest of lemon, lime, and orange, followed quickly by the cooling, creamy texture of our house-made Ajo Blanco. Between the sweetness of the Oro Blanco grapefruit and the clean snap of pickled daikon, fennel and compressed peppers, it’s a dish designed to wake up the palate.

We have sold out of this on multiple occasions, so come get it while you can!

Yes maam, Chef !

We are hiring talented and driven cooks to work with us in the kitchen!

Please inquire by clicking the careers tab under our linktree in our bio!

Revitalizing and effortlessly light: the Garden Highball.

For those looking for something bright and low-ABV, this is it! We build this refined highball with Fino sherry, a house-made cucumber cordial, and a touch of fresh lemon, topped with effervescent soda.

It’s bone-dry, savory, and designed to pair perfectly with our mezze platter or a seat on the patio.

This isn’t just a brownie, y’all.

We pair our rich chocolate bar with the citrus snap of candied orange and a house-made white chocolate-cherry ice cream that adds a creamy, tart finish.

Thank you !

A little indulgence goes a long way with this one! Let recommend an amaro and this will be the perfect ending to a perfect meal.

Say hello to our house-made spinach cannelloni with slow-braised leeks from Chef 

Each bite is layered with texture and depth: creamy fromage blanc, bright lemon, and a rich mix of trumpet and shiitake mushrooms finished with sherry vinegar. The leeks are braised low and slow for 8 hours, then everything is wrapped and baked to a perfect crisp.

It’s all brought together with a decadent brown butter and white wine beurre blanc, and topped with whole mushrooms, tender leeks, and a delicate crunch of breadcrumbs.

Earthy, vibrant, and beautifully balanced. Pair it with a glass of white wine or some bubbles from our champagne queen, and you’re exactly where you need to be.

From the grill (and Chef ’s creativity) to your table.

We take roasted carrots and do what we do best—making eating your veggies a thing of pleasure: 

A quick toss in shallot oil and lemon, a sear on the grill with peppery dandelion greens, and a creamy herb dressing with a finishing touch of candied pecans that adds that sweet-meets-savory snap that makes this dish a total standout.

Also currently featured on our vegetable plate! Come eat your veggies, y’all!

Our Pork Schnitzel is marinated in Dijon buttermilk and panko-crusted for that perfect golden crunch. We’re serving it over a silky herbed English pea purée with blanched fava beans, fresh asparagus, and a bright rhubarb-ginger-honey chutney on top.

It’s crisp, herbaceous, and delicious.

Thanks, Chef !

A seasonal standout from Sous Chef . This savory panna cotta features the delicate sweetness of spring onions balanced by a zesty rock shrimp salad tossed with tarragon, mint, and cilantro. It’s creamy, tangy, and served with our favorite milk bread toast—but it won’t be here much longer!

Come get it while you can!

Velvety, botanical, and perfectly balanced. Our latest creation, Sloe Waves, brings together the bright notes of Ford’s Gin with the rich, plummy depth of Ford’s Sloe Gin. Shaken with egg white and a hint of orgeat and vanilla, it’s a floral dream in a coupe.

Our seared quail is paired with the ancient grain crunch of farro piccolo and the bright, crisp notes of bok choy and fennel. The house-made cherry gastrique ties it all together with a beautiful, tart depth.

Thank you and for this magnificent dish!

Margarita fans, this one is for you. 

Chef Steven’s garden-to-glass ethos meets the bar in our Rhubarb Daisy.

Made with Blanco tequila, fresh lime, and tart rhubarb, it’s bright, zesty, and carries that beautiful rhubarb blush. No salt rim needed. We add a touch of saline to make those botanical flavors pop.

This cocktail is the perfect companion for a spring golden hour at Miller Union!

The dessert of your dreams has arrived. 

Chef Hank’s Banoffee Pie hits every note: creamy and dreamy chantilly, dulce de leche, fresh banana, and the perfect salty-sweet snap of peanut brittle. Prepared beautifully by our pastry chef, Stefanie.

Stephanie Edwards Hank Brady

Bright, crisp little gems meet sweet strawberries, crunchy walnuts, creamy feta, and fresh mint, all tied together with our green goddess dressing. Every ingredient speaks to spring!

Make your next round count for the planet.

This month, we’re teaming up with Redwood Empire Whiskey to support their mission of reforestation. Every sip helps restore our forests and keep our wild places thriving.

Next time you’re in, swap your usual for Redwood Empire in your favorite Old Fashioned or Manhattan. Or an even better idea, have one of our Miller Union staples, the Southern Son, which will feature Redwood Empire this month!

Come see us at the bar and help us plant some trees!

Make your next round count for the planet.

This month, we’re teaming up with Redwood Empire Whiskey to support their mission of reforestation. Every sip helps restore our forests and keep our wild places thriving.

Next time you’re in, swap your usual for Redwood Empire in your favorite Old Fashioned or Manhattan.

Come see us at the bar and help us plant some trees!

If you haven’t tried ’s toum (that fluffy, garlic goodness) paired with green tahini and bordelaise, this is the dish to do it.

It brings a whole new life to our grass-fed filet from and roasted veggies.

Come by and see us!

Bringing a little bit of Louisiana to the ATL. These cornmeal fried oysters are marinated in buttermilk and Frank’s hot sauce for a flavorful tang, served with butternut squash, a black garlic remoulade, fresh arugula and chunks of parmesan. Add a squeeze of lemon and these will make you slap yo mama. (But please don’t do that…it’s just a saying)

“This is alcohol free?” YES!

A take on one of our beloved cocktails, this MOCKTAIL is a winner. Delicious, bright, refreshing.

Featuring and grapefruit soda.

Our grilled Rainbow Trout is a fresh celebration of what’s in season! 

We’ve paired the delicate char of the trout with a silky sweet potato puree and a classic Hoppin’ John—a savory base of black-eyed peas and rice that adds a nutty, comforting texture.

Finished with rich BBQ-braised collard greens and a bright pop of pickled red onions, it’s a perfectly balanced and oh so colorful snapshot of our local ingredients.

When life gives you lemons…let make you a chiffon cake with whipped vanilla ganache, lemon curd and call it a (glorious) day!