Neal McCarthy

Beverage Director, Sommelier
Neal McCarthy

Atlanta

About Neal McCarthy

General manager and co-owner Neal McCarthy leads the dining room at Miller Union with a commitment to excellent service. His welcoming personality and attention to detail combine to create a pleasing atmosphere where sophistication and comfort are skillfully balanced. A certified sommelier, Neal carefully selects wines from small producers who focus on biodynamic and organic practices. These selections balance the menu’s simple, Southern-inspired fare while reinforcing the restaurant’s green mission.

My Venues

Accolades

  • Outstanding Wine Program finalist, 2017, 2018
    James Beard Foundation Awards
  • America’s Best 100 Wine Restaurants, 2011-2017
    Wine Enthusiast, 2011-2017

At My Venues

Farm egg baked in celery cream
Miller Union
$$$, Outdoor Seating, Full Bar, American, Cocktail, Midtown
"I’m not entirely sure how it’s made, but my best guess is that a beautifully white celeriac purée is heated in a bowl, and then some genius cracks a farm egg over the top, which cooks in the hot cream as it’s being delivered to my table. Then some other genius suggests I scoop up the whole mess with some crusty, toasted bread. All of the geniuses are right, of course, but it’s too much genius and now my head hurts. Brilliance never tasted so good."
Aaron Russell
Chef
Aaron Russell
Restaurant Eugene, Holeman & Finch Public House
Creamed rice w/ country ham
Miller Union
$$$, Outdoor Seating, Full Bar, American, Cocktail, Midtown
"Miller Union's lunch menu has a delicious creamed rice with country ham, asparagus, peas, mushrooms, and—the best part—a poached egg. I love his simple execution of this risotto-inspired dish. The ingredients and technique give it a Southern twist. The poached egg is as rich as the entire dish."
Shaun Doty
Chef
Shaun Doty
Bantam + Biddy
Farm egg baked in celery cream
Miller Union
$$$, Outdoor Seating, Full Bar, American, Cocktail, Midtown
"You know... the farm egg with celery cream at Miller Union is pretty tight, I must say. It's just perfect to sop up with crusty bread (next to the 'Angry Mussels' juice at JCT. Kitchen, of course!). This is basically eggs en cocotte—a French breakfast of soft-baked eggs and cheese in a ramekin—but the addition of celery is subtle and mixes perfectly with the runny yolk and crusty 'soldiers.'"
Ford Fry
Chef
Ford Fry
Marcel, State of Grace...
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