Dish of the week: The Vegetable Plate at Miller Union
At Miller Union, chef-owner Steven Satterfield tweaks Southern traditions with sophisticated, seasonal twists. That comes though in the perennial James Beard Award nominee’s passion for the simple goodness of fresh vegetables — shared for all in Satterfield’s recent cookbook, “Root to Leaf: A Southern Chef Cooks Through the Seasons” (HarperCollins, $45) .
But Atlantans are lucky to be able see it and taste it most purely displayed in the vegetable plate offered every day at lunch and dinner at the westside restaurant. Depending on the time of year, Satterfield might feature pickled beets with ginger, heirloom tomatoes with basil and local feta cheese, creamy succotash with sweet corn and shelled field peas, or my favorite, extra-crispy fried okra.
“These things are simple on their own,” Satterfield once told me when we were working on a Food cover story about the Southern vegetable plate. “But when you put them all together, it’s a pretty amazing looking plate with all sorts of different colors, textures, temperatures and flavors.”
I couldn’t agree more.
999 Brady Avenue, Atlanta. 678-733-8550, millerunion.com.
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