Miller Union

Bourbon | Peach Amaro | House Fresh Peach Puree | Lemon | Aromatic Bitters

Our Peach & Oak features fresh peaches that we blend into a house puree, layered with complex peach amaro and delicious bourbon. It’s bright, rich, and double the peach flavor. Come taste the difference fresh ingredients make!

PSA:

We will be closed, Monday, May 25th to observe Memorial Day!

We are so proud to announce that Miller Union is participating in this year’s Joyful Dinner Series!

On Friday, May 29th, we’re pulling up a chair to celebrate local agriculture, honor food traditions, and champion a movement that’s close to our hearts.

To mark the occasion, we’ve put together a special 4-course “Market Menu” curated straight from our seasonal favorites, offering you incredible flavors at a beautiful value for a great mission.

Slow Food is about more than just what’s on the plate; it’s about connection, community, and a joyful act of resistance. At Miller Union, we love celebrating our local farmers and purveyors and we love having YOU around our tables!

Come share a meal, lift up locals who care, and be part of the change with us.

Make a reservation under the link in our bio!

*We will still offer our current menu as well!

Revitalizing and effortlessly light: the Garden Highball.

For those looking for something bright and low-ABV, this is it! We build this refined highball with Fino sherry, a house-made cucumber cordial, and a touch of fresh lemon, topped with effervescent soda.

It’s bone-dry, savory, and designed to pair perfectly with our mezze platter or a seat on the patio.

Say hello to our house-made spinach cannelloni with slow-braised leeks from Chef 

Each bite is layered with texture and depth: creamy fromage blanc, bright lemon, and a rich mix of trumpet and shiitake mushrooms finished with sherry vinegar. The leeks are braised low and slow for 8 hours, then everything is wrapped and baked to a perfect crisp.

It’s all brought together with a decadent brown butter and white wine beurre blanc, and topped with whole mushrooms, tender leeks, and a delicate crunch of breadcrumbs.

Earthy, vibrant, and beautifully balanced. Pair it with a glass of white wine or some bubbles from our champagne queen, and you’re exactly where you need to be.

Our Pork Schnitzel is marinated in Dijon buttermilk and panko-crusted for that perfect golden crunch. We’re serving it over a silky herbed English pea purée with blanched fava beans, fresh asparagus, and a bright rhubarb-ginger-honey chutney on top.

It’s crisp, herbaceous, and delicious.

Thanks, Chef !

The dessert of your dreams has arrived. 

Chef Hank’s Banoffee Pie hits every note: creamy and dreamy chantilly, dulce de leche, fresh banana, and the perfect salty-sweet snap of peanut brittle. Prepared beautifully by our pastry chef, Stefanie.

Stephanie Edwards Hank Brady

Make your next round count for the planet.

This month, we’re teaming up with Redwood Empire Whiskey to support their mission of reforestation. Every sip helps restore our forests and keep our wild places thriving.

Next time you’re in, swap your usual for Redwood Empire in your favorite Old Fashioned or Manhattan.

Come see us at the bar and help us plant some trees!

Bringing a little bit of Louisiana to the ATL. These cornmeal fried oysters are marinated in buttermilk and Frank’s hot sauce for a flavorful tang, served with butternut squash, a black garlic remoulade, fresh arugula and chunks of parmesan. Add a squeeze of lemon and these will make you slap yo mama. (But please don’t do that…it’s just a saying)