Miller Union

Miller Union employs five certified sommeliers on staff. Five. That depth of wine expertise in a single restaurant is almost unheard of in the Southeast. The result is a wine program that is not just well-stocked but actively managed by people who understand how wine and food interact at a molecular level. The list emphasizes producers who farm sustainably, which aligns with the kitchen's farm-to-table philosophy. Every recommendation you get here will be specific, informed, and tailored to what you ordered.

Chef Steven Satterfield's James Beard-nominated restaurant is one of the most respected farm-to-table programs in Atlanta. The menu changes with the seasons, and the wine list moves with it. This integration between kitchen and cellar is what separates Miller Union from restaurants that treat wine as a separate department. Here, wine is part of the conversation from the moment the menu is written.

Tell your sommelier what you are eating and let them choose. With five certified wine professionals on staff, the pairing recommendations at Miller Union are among the best in the city. If you prefer to browse the list yourself, ask about the lower-profile selections from sustainable producers. That is where this list really shines.