Miller Union
Miller Union is an independent farm-to-table Southern fine-dining restaurant in Atlanta, founded in 2009 by James Beard Award-winning chef Steven Satterfield and sommelier Neal McCarthy. It serves Atlanta diners seeking seasonal, locally-sourced cuisine via dinner service, private events, and an award-winning wine program.
- Company typePrivate
- Founded2009
- HeadquartersAtlanta, United States
- Headcount11–50
- GTM typeB2C
- OfferingServices
What Miller Union does
Miller Union is an independent fine-dining restaurant founded in 2009 and operating from a single location at 999 Brady Ave NW in Atlanta's West Midtown district, housed in a refurbished warehouse on the historic Miller Union Stockyards site. The restaurant operates a farm-to-table Southern cuisine concept in which the menu is driven by seasonal, locally-sourced ingredient availability, with à la carte dinner pricing ($32-$49 entrées) and a fixed-price Friday Market Menu at $65 per person. The core product is a dinner-only service running Monday-Saturday, complemented by an award-recognized wine program (Wine Enthusiast top 100, James Beard finalist 2019-2020), an extensive spirits and whiskey list, four private dining rooms, and ancillary retail offerings including gift cards, custom cakes, and two published cookbooks by chef-owner Steven Satterfield.
The business is owned and operated by three partners: James Beard Award-winning chef Steven Satterfield (Best Chef: Southeast 2017), certified sommelier and Michelin Guide Service Award-winning GM Neal McCarthy (2023), and Vince Landi (elevated to partner in 2024 after joining as an opening-team member in 2009). The team also includes Chef de Cuisine Hank Brady and Pastry Chef Stephanie Edwards. Go-to-market is direct-to-consumer dine-in via RESY reservations, supported by earned-media coverage from Bon Appétit, The New York Times, The Wall Street Journal, Southern Living, Wine Enthusiast, Food & Wine, the Michelin Guide, and others; a quarterly email newsletter; and an Instagram presence. The restaurant shares ownership with sibling concept Madeira Park.
The revenue model is a traditional restaurant mix: in-person food and beverage sales are the dominant stream, with single-event private dining bookings (corporate and social events for groups of 16-38) layered on top, and a small retail contribution from cookbooks and gift cards. Distribution is single-site brick-and-mortar in Atlanta with no franchising, no delivery platform presence, and no e-commerce beyond gift cards. The customer base is Atlanta-area fine-dining consumers seeking an adult, ingredient-driven experience, with no disclosed enterprise customers, contracted recurring revenue, or geographic expansion beyond the Atlanta market.
Miller Union firmographics
Firmographics- Name
- Miller Union
- Legal name
- Miller Union
- Website
- https://millerunion.com
- Company type
- Private
- Founded year
- 2009
- Operating status
- Operating
- Headcount range
- 11–50 employees
- Short description
- Miller Union is an independent farm-to-table Southern fine-dining restaurant in Atlanta, founded in 2009 by James Beard Award-winning chef Steven Satterfield and sommelier Neal McCarthy. It serves Atlanta diners seeking seasonal, locally-sourced cuisine via dinner service, private events, and an award-winning wine program.
- Ownership category
- akta.pro rank
Miller Union industry classification
Industry- Product category
- Fine Dining Restaurant
- NAICS
- Full-Service Restaurants (722511)
- SIC
- Retail-Eating Places (5812)
- akta.pro primary industry
- Farm-to-Table & Contemporary American Restaurants (THAFACAF)
- akta.pro secondary industry
- Chef’s Table & Tasting Menu Restaurants (THAFACAG)
Keywords
Where Miller Union is headquartered
LocationHeadquarters
- HQ city
- Atlanta
- HQ country
- United States
- HQ region
- North America
Offices1 record
Markets served
Miller Union business model
Business model- GTM type
- B2C
- Offering type
- Services
- Cost components
- Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure
Revenue model
- Dine-in Restaurant Service: Traditional fine dining restaurant revenue from food and beverage sales. Dinner service Monday-Thursday 5PM-9PM, Friday & Saturday 5PM-10PM. Corkage fee of $50 per bottle (2 bottle limit per table).
- Cookbook Sales: Sale of cookbooks authored by Chef Steven Satterfield - 'Root to Leaf' and 'Vegetable Revelations'. Personalized orders placed by phone.
- Private Dining Events: Revenue from private dining reservations for events hosted in dedicated spaces (Harvest Room, Gallery Room, Pantry Room, Air Conditioned Patio).
- Gift Cards: E-gift cards sold via Toast Tab platform for email delivery.
- Custom Cakes: Custom cakes available through pastry team (referenced in restaurant policies).
Pricing tiers
| Model | Billing | Price |
|---|---|---|
| Unit Pricing | Pay-as-you-go | Regular Dinner Menu - individual dishes priced per item |
| Unit Pricing | Pay-as-you-go | Friday Market Menu - fixed price per person |
| Unit Pricing | Pay-as-you-go | Spirits & Beer Menu - cocktails and beer |
| Unit Pricing | Pay-as-you-go | Whiskey Menu - extensive whiskey selection by category |
| Unit Pricing | Pay-as-you-go | Wine Menu - extensive wine list by glass, half bottle, and large bottle |
| Unit Pricing | Pay-as-you-go | Dessert Menu - sweets and dessert cocktails |
Go-to-market motion1 record
Distribution channels3 records
Marketing channels3 records
Miller Union product offering
Product offeringCore offering
Miller Union is a farm-to-table Southern cuisine restaurant operating from a refurbished warehouse in Atlanta's West Midtown. The core offering is seasonal dinner service featuring locally-sourced, organic ingredients that drive a menu which reacts to the ever-changing harvest of the seasons. Supplemental revenue comes from private dining events across four dedicated spaces, an extensive sustainable wine and spirits program led by a certified sommelier, cookbooks authored by Chef Steven Satterfield, gift cards, and custom cakes from the pastry team.
Product overview
Miller Union is a farm-to-table Southern cuisine restaurant offering a unified dining experience centered on seasonal, locally-sourced ingredients. The core product is its dinner service with rotating seasonal menus. Supporting offerings include specialty menus (Friday Market Menu, Dessert Menu), an extensive beverage program (Wine, Spirits & Beer, Whiskey), and private dining spaces (Harvest Room, Gallery Room, Pantry Room, Air Conditioned Patio). Retail products include Chef Steven Satterfield's cookbooks (Root to Leaf, Vegetable Revelations) and gift cards. The restaurant also offers custom cakes and operates a newsletter for seasonal updates.
Differentiator
Problem solved
Functional benefit
Products and services
- Dinner Service Farm-to-table Southern cuisine dinner service featuring seasonal, locally-sourced ingredients with a menu that changes based on seasonal availability. Open Monday-Thursday 5PM-9PM, Friday-Saturday 5PM-10PM.
- Friday Market Menu Seasonal fixed-price menu at $65 per person featuring market-style dishes including field pea & peanut salad, tomato & peach panzanella, bbq carrots, roasted zucchini, skillet trout, shrimp & grits, and sweet corn ravioli.
- Dessert Menu Dessert offerings including chocolate brownie bar, butterscotch tart, brown sugar pavlova, french cruller, ice cream, and cheese of the day, along with dessert cocktails.
- Wine Program Extensive wine menu featuring wines by the glass, half bottles, and large bottles across sparkling, skin contact, rosé, white, and red categories. Recognized by Wine Enthusiast as one of the top 100 wine lists in the country for commitment to sustainability.
- Spirits & Beer Program Cocktail program including craft cocktails (Miller Thyme, Brazilian Summer, Tangled Up in Blue), low ABV/zero proof options, selection of craft beers, amaro, chartreuse, brandy, premium rum, and premium mezcal/tequila.
- Whiskey Menu Extensive whiskey selection featuring Irish (Green Spot series), Scotch (Balvenie, Glendronach, Lagavulin), Japanese (Nikka, Hakushu, Yamazaki), Bourbon, American Rye, and allocated/hard-to-find bottles.
- Private Dining Events Four private/semi-private dining spaces: Harvest Room (up to 24 guests), Gallery Room (up to 30 guests), Pantry Room (up to 16 guests), and Air Conditioned Patio (up to 38 guests). Reservations via email at [email protected] or phone.
- Cookbooks Chef Steven Satterfield's published cookbooks including 'Root to Leaf' (2015, IACP First Book award winner) and 'Vegetable Revelations' (April 2023, Harper Wave). Available for purchase via phone order.
- Gift Cards Digital gift cards available for purchase online via Toast Tab, redeemable for dining at Miller Union.
- Custom Cakes Custom cakes available for order from the restaurant's pastry team for special occasions.
Quantifiable outcome
- James Beard Foundation Best Chef: Southeast 2017
- +2 more outcomes
Companies that use Miller Union
Customer profileNamed customers1 record
Segments1 record
Ideal customer profiles2 records
Miller Union technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Feature2 records
Miller Union partnerships and signals
Strategic signalPartnerships
One partnership is on record.
- Madeira ParkminorMiller Union shares ownership team with Madeira Park, another Atlanta restaurant. The press page mentions 'Be sure to visit our other new restaurant for more delicious offerings and exceptional dining experiences.'
Scale indicators2 records
Recent moves5 records
Expansion highlights4 records
Miller Union competitors and assessment
Company assessmentBroad incumbents
- Atlas: Atlanta fine-dining restaurant inside the St. Regis with a globally-inspired menu and extensive wine list. Broad incumbent peer serving the same luxury corporate and special-occasion diner in Atlanta.
- The Optimist: Ford Fry's Westside seafood-focused fine dining concept, comparable in check average, hospitality positioning, and West Midtown Atlanta catchment area to Miller Union.
- Blue Hill at Stone Barns: National farm-to-table fine dining benchmark (Dan Barber) operating on a tasting-menu, ingredient-driven model. Comparable in methodology and culinary philosophy, if not price tier.
- Marcel: Ford Fry's West Midtown steakhouse adjacent to Miller Union's neighborhood, attracting the same discretionary-spend diner and corporate-event clientele with a refined beverage program.
Direct peers
- Canoe: Long-running Atlanta fine-dining restaurant on the Chattahoochee with seasonal American cuisine and extensive event space. Comparable in menu philosophy, local sourcing, and event-driven revenue mix.
- Sotto Sotto: Inman Park Italian fine-dining mainstay with similar check average and adult-dining atmosphere, competing for the same special-occasion diner in the Atlanta market.
- Restaurant Eugene: Long-standing Atlanta fine-dining institution from the McGuire and Lusk Hospitality Group with seasonal American cuisine. Direct comparable in scale, positioning, and Michelin-eligible Atlanta fine-dining segment.
- Bacchanalia: Atlanta farm-to-table fine dining institution operating since the early 2000s in West Midtown, with similar seasonal/local sourcing philosophy and comparable price point. The most direct same-category peer in Miller Union's home market.
- Staplehouse: Atlanta chef-driven (Ryan Smith, formerly of Empire State South) farm-to-table restaurant with national press profile and tasting-menu format. Direct peer in the elevated, ingredient-led Atlanta dining category.
Emerging players
- Madeira Park: Sibling restaurant sharing ownership with Miller Union, referenced on its site as 'our other new restaurant.' Strategically adjacent concept under the same operator group; emerging peer providing multi-unit synergy.
Market position
Strengths5 records
Weaknesses5 records
Competitive moat3 records
Key risks5 records
Key highlights7 records
Customer concentration
Miller Union social profiles
Digital presenceMiller Union financial estimates
Financial estimateRevenue estimate
Valuation estimate
Miller Union leadership team
Management profileNumber of profiles
Profiles5 records
Miller Union funding detail
Funding detailFunding overview
Funding rounds
Investors
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
Miller Union M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about Miller Union
What does Miller Union do?
Miller Union is a farm-to-table Southern cuisine restaurant operating from a refurbished warehouse in Atlanta's West Midtown. The core offering is seasonal dinner service featuring locally-sourced, organic ingredients that drive a menu which reacts to the ever-changing harvest of the seasons. Supplemental revenue comes from private dining events across four dedicated spaces, an extensive sustainable wine and spirits program led by a certified sommelier, cookbooks authored by Chef Steven Satterfield, gift cards, and custom cakes from the pastry team.
Is Miller Union a public or private company?
Miller Union is a private company. It is classified as founder individual operated bootstrapped and is currently operating.
When was Miller Union founded?
Miller Union was founded in 2009. It employs 11 to 50 people.
Where is Miller Union based?
Miller Union is headquartered in Atlanta, United States, in the North America region.
How does Miller Union make money?
Five revenue lines are on record. Dine-in Restaurant Service is the primary driver. The others are cookbook Sales, private Dining Events, gift Cards and custom Cakes.
Who are Miller Union's main competitors?
Broad incumbents on record are Atlas, The Optimist, Blue Hill at Stone Barns and Marcel. Direct peers are Canoe, Sotto Sotto, Restaurant Eugene, Bacchanalia and Staplehouse. Madeira Park is listed as an emerging player.
Does Miller Union have an API?
No public API is recorded for Miller Union.
What industry is Miller Union in?
Miller Union's product category is Fine Dining Restaurant. Its primary akta.pro industry code is THAFACAF, Farm-to-Table & Contemporary American Restaurants, with a secondary code of THAFACAG, Chef’s Table & Tasting Menu Restaurants. Its NAICS code is 722511 and its SIC code is 5812.