Miller-Union is not even a year old, but they’re a James Beard semi-finalist, Bon Appetit named them one of the ten best new restaurants in ‘merica, and Atlanta magazine decided it’s the best restaurant in the city. Not a bad first year.
When I dined there for the By the Glass column for Creative Loafing, I also had the crispy chicken dish, which was the recipe Bon Appetit chose to publish for the best new restaurant issue. The vegetables are different, but it’s pretty much the same. I don’t think the BA photo does the chicken justice. As you can see, the recipe is very simple, so this amazingly pan cooked chicken is all about technique, finesse, and experience. The lowly chicken is making a come-back.