Steven Satterfield

Accolades

  • Best New Chef
    Bon Appétit
  • Nominee for Best New Chef: Southeast
    Food & Wine
  • Four Stars
    Atlanta Journal-Constitution
  • Best New Restaurants
    Esquire magazine
  • 10 Best New Restaurants in America
    Bon Appétit
  • ChefsFeed Winner
    One of the Best Things to Eat in ATL
  • Best Chef: West (nominee)
    James Beard Awards

Where I Go Out

At My Venues

Farm egg baked in celery cream
$$$, Outdoor Seating, Full Bar, American, Cocktail, Midtown
"I’m not entirely sure how it’s made, but my best guess is that a beautifully white celeriac purée is heated in a bowl, and then some genius cracks a farm egg over the top, which cooks in the hot cream as it’s being delivered to my table. Then some other genius suggests I scoop up the whole mess with some crusty, toasted bread. All of the geniuses are right, of course, but it’s too much genius and now my head hurts. Brilliance never tasted so good."
Creamed rice w/ country ham
$$$, 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."
Farm egg baked in celery cream
$$$, 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.'"