Miller Union

Set where Atlanta's former stockyard's used to be in the somewhat industrial West Side, and with a definite taste for taxidermy (yes, those are feathered turkey carcasses splayed on the wall above the bar), Miller Union is a far more subtle dining experience than one would expect. That may be because chef Steven Satterfield is going for balance rather than big effects, and many of the ingredients—the lemon ricotta, the shrub for the cocktails—are made on-site, so cooks have complete control from beginning to end of the process. The space is a bit of a labyrinth, with two outside covered terraces and several smaller dining rooms. The coziest is the one in the center, with its skylight above. Start with the field pea salad (lady peas, not green ones) that are mixed with the restaurant's home-boiled peanuts for a comfortingly luscious mush. Also top-notch are the steaks with Romesco sauce and the smoky seafood chowder (pictured above). Every night, along with cheeses and pastries, you can order creative ice creams that are, yes, crafted in house. The chocolate cake one is a particular treat.