Since 2009, Miller Union’s Steven Satterfield has been creating seasonal, sustainable Southern cuisine on the Westside. Recently, he received the ultimate praise when he won the James Beard Award for Best Chef: Southeast.
Dinner at the cozy spot showcased Satterfield’s skill. We started with shrimp sauteed with fava beans and wine, before enjoying tilefish served with English peas and an earthy lamb chop with fennel and mint. Dessert was warm sticky toffee cake, cooled by vanilla-balsamic ice cream – heaven on a plate.
Reservations are required. GM Neal McCarthy said the restaurant has surged in popularity since the award announcement.