Miller Union

Subtly Southern fare in a warmed-up industrial space
Popular plate: Of many superlative appetizers, the farm egg baked in celery cream with rustic bread is a standout.

Tipple of choice: Try the signature house drink: the Miller Thyme, with Miller's gin, lemon, and thyme.
Talk of the town: A hit gathering is the Tuesday night Harvest dinner on the third Tuesday of each month. Call for a reservation.

Miller Union, housed in the old Miller Union stockyards on the Westside, thrills critics and satisfies anyone looking for hearty but refined fare. It's not Southern outright, but something about the flavors - ham, grits, pickles - will remind you of where you are.

Both Chef Steven Satterfield and the general manager, the charmingly British Neal McCarthy, were highly esteemed well before the induction of Miller Union, and this confidence shows, from the cocktails to the creamy grits fritters (a must try) to the rabbit and dumplings, and finally to the bread pudding.

The setting is warmer than most industrial renos, with small, cozy rooms, high banquettes, decorated cabinet space, and a long rustic bar.