Hot Dish Review

FROM JULIA at THE REYNOLDS GROUP (plus, I drive by it every day!)

Sustainable Seafood Joint Comes to the Virginia Highland Neighborhood

Second Location of Goin’ Coastal to Open in Popular Midtown Atlanta Neighborhood this July

ATLANTA (June 24, 2010)–Goin’ Coastal executive chef and co-owner Zach Kell and co-owner Seth Hendricks will introduce the second location of Goin’ Coastal “a sustainable seafood joint” in Atlanta’s Virginia Highland neighborhood this July. Showcasing a menu that embraces seasonal and sustainable seafood along with locally sourced ingredients, Goin’ Coastal will offer Atlantans Southern fish fare in a comfortable, neighborhood setting.

“At Goin’ Coastal we believe first and foremost in keeping the menu honest and simple to honor our commitment to sustainability,” Kell said. “Overall, our goal is to create a laidback atmosphere for us to connect to the community and for guests to understand the sustainability cause through enjoying delicious, fresh food. We are confident that the menu will become part of a larger conversation and thrive in Virginia Highland, one of Atlanta’s most beloved neighborhoods.”

The Cuisine
Created by Kell, Goin’ Coastal’s menu features an array of Southern-inspired dishes with a focus on fresh fish and seafood. The dishes are designed to showcase freshly caught, seasonally available seafood prepared simply to enhance the natural flavors and textures of the ingredients. Menu highlights include she crab soup; shrimp and grits with seared American shrimp and flash-fried Gulf Rock shrimp served over creamy grits with andouille gravy; fresh seared New Bedford sea scallops with garlic and tarragon Parmesan butter; and Ashley Farms free-range fried chicken with creamy bacon thyme gravy.

A carefully crafted wine list is designed to compliment the from-the-sea fare along with a thoughtful selection of local craft beers.

The Credo
Passionately devoted to the sustainability cause, Goin’ Coastal features only the highest quality seafood, fished or farmed, from sources in the United States and Canada that can exist over the long term without compromising species’ survival and the health of the ecosystem. Co-owner and executive chef Kell’s ongoing commitment to the sustainable seafood movement has provided him with the knowledge to carefully select only the most discerning vendors and freshest products. With more than 75 percent of the world’s fisheries either fully fished or underfished, Goin’ Coastal believes the choices they make will make a positive contribution to the seafood marketplace for all consumers.

The Décor
Located in Atlanta’s Virginia Highland neighborhood, Goin’ Coastal’s décor creates an historic aura that acts as a backdrop for the restaurant’s neighborhood style of service. The warm dining room will seat 65 guests and will feature distressed brickwork, weathered timber accents and walls decorated with unique vintage black-and-white photos of fishermen. Flanked by oversized chalkboards that highlight the fresh catches of the day, the focal point of the dining room is a large mural that features a vintage fishing boat and a description of Goin’ Coastal’s mission as a “sustainable seafood joint.”

The Team
As executive chef and co-owner of Goin’ Coastal, Kell draws upon his 15 years of experience in the restaurant and hospitality industries to provide a unique, sustainable dining experience by combining a comfortable environment with the freshest culinary dishes. He learned his sense of old school hospitality from his mother, who cooked three innovative meals a day from scratch for his family. A graduate of Johnson and Wales in Providence, Rhode Island, Kell attributes his successes to the motivation of his father and the support of his wife, Bre, and he is dedicated to a food philosophy that supports a sustainable menu and the ultimate seafood dining experience.

1021 Virginia Avenue 404-941-9117

From Mary Reynold’s PR machine:

(HotDish Note….How many restaurants can be based upon sustainable local produce? I have not visited Miller Union, yet, so this is not an endorsement, just news folks. If you have tried it, let me know what you think!)

Miller Union Now Serves a Seasonal Harvest on Atlanta’s Westside

Atlanta restaurant industry authorities Steven Satterfield and Neal McCarthy open Miller Union

ATLANTA (November 12, 2009) – Serving an evolving menu defined by the offerings of local farmers, Miller Union is now open on Atlanta’s Westside, welcoming Atlantans to enjoy the natural flavors of the season’s freshest fare. Established Atlanta Chef and Co-Owner Steven Satterfield leads the kitchen, while experienced General Manager and Co-Owner Neal McCarthy directs the front of the house, creating a seamless dining experience defined by sustainability. Miller Union’s unique dining space sits on the site once occupied by Miller Union Stockyards, contributing to the revitalization of Atlanta’s Westside.

“At Miller Union, we allow the season’s ingredients to lead us in the creation of an ever-changing menu,” said Satterfield. “We are confident that the dining concept will thrive in one of Atlanta’s most dynamic neighborhoods that is developing a culture of artistic creativity and outstanding dining.”

The Chef

Allowing the season’s natural harvest to define his menu, Co-Owner and Chef Steven Satterfield is inspired by the offerings of local farmers and respects their produce with simple preparation. Like the farmers from whom he sources his ingredients, Satterfield is adept in his craft and has a grasp of the subtle nuances of each ingredient’s flavor profile. Satterfield’s distinctive approach to preparation highlights the pure flavors of the ingredients while also showcasing his beautifully presented, innovative combinations that redefine southern-inspired fare. The previous executive sous chef at the acclaimed restaurant Watershed and member of Georgia Organics, Southern Foodways Alliance, Green Foodservice Alliance and Slow Food Atlanta, Satterfield is deeply connected to Atlanta’s progressive culinary industry.

The Cuisine

Miller Union’s constantly evolving menu celebrates sustainable southern-inspired fare simply prepared to emphasize quality and freshness. A simple, rustic style defines the preparation at Miller Union where uncomplicated methods benefit the flavors and textures of purely delicious ingredients from Georgia and the Southeast. The menu develops organically based on the dairy, meat, cheeses, herbs and produce of local farmers, offering guests a unique culinary experience at every meal including the special family style dinner that Satterfield will host each Tuesday. The cuisine incorporates tastes of the South, embracing a culinary genre that offers a vast and diverse bounty every season. Sample menu items may include simple fresh salads, farm egg baked in celery cream with rustic bread, roast guinea hen with autumn squash and local greens and Georgia apple tart with burnt honey ice cream.

The Décor

Coupling the character and richness of its Westside Atlanta history with modern design, Miller Union was transformed by Atlanta-based architecture and interior design firm ai3. Weathered woods, steel windows, pantry cabinets and patterned wall coverings create an intimate and welcoming atmosphere. Bound together by the rustic modern theme, the 70-seat interior and covered patio offers guests a range of dining experiences. Whitewashed 14-foot cabinets throughout the indoor dining spaces showcase Miller Union’s unique wine list and provide an ever changing backdrop to each room.

Located at 999 Brady Avenue, Atlanta, Ga., 30318, Miller Union serves dinner Monday through Thursday from 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m. Call 678.733.8550 to make a reservation, or visit Miller Union online at www.millerunion.com for more information.

Upscale boutique hotels are springing up all over Atlanta, from midtown’s Georgian Terrace to the newly renovated Ellis Hotel downtown. Each one has a restaurant that serves the hotel guests breakfast, lunch, and dinner. It would seem as though that alone would provide automatic success to these restaurants, however, it isn’t enough to serve out-of-town guests, they need to draw in locals to stay afloat.

The Terrace is serious about local, sustainable produce. Much smaller in scale than Mennie’s Livingston, it is probably easier for chef Joel Young to maintain this level of excellence. B and I recently stopped by the W Downtown to see Bill Hallman and his new cocktail dresses for the waitstaff at the Lobby Bar, then proceeded on to The Ellis for dinner.

Our hostess allowed us to choose our table as the place had pretty much cleared out by the time we arrived. The restaurant does indeed have a terrace, probably fabulous for breakfast and lunch, but a bit chilly for dinner so we sat inside in the adjacent intimate dining area. Chef Joel joined us, chatting about his background and love of local and sustainable dining.

Not a difficult task here in Atlanta with numerous farms providing fresh produce and locally grown proteins to our prestigious restaurants like Woodfire Grill, Dynamic Dish, Livingston, and many more. Chef Joel visits the farmer’s markets each day to find the best of ingredients for the menu at The Terrace, which automatically gives the menu a bit of Southern flair despite chef’s Connecticut roots.

B and I were two hungry chicks upon our late arrival. We started with the Terrace crab cake and sweet potato ravioli. Served upon a large mound of sauteed spinach and muchrooms, the ravioli was almost an entree portion for me, sweet and savory. The crab cake was stellar, exhibiting very little filler and very much chunky crab. But it was the accompanying salad that received my adoration…..just a simple citrus vinaigrette with a sweet note, awesome.

A wonderful bottle of Colores de Sol Malbec was spicy, peppery, yet very smooth and drinkable.

We opted for two entrees, the flatiron steak and the Amish chicken, and two more sides, collards and mac and cheese. Their beef is grass-fed….a big deal to me, having interviewed Bill Kurtis (the dude with the kickass internet commercials right now) who owns a grass-fed cattle ranch in Kansas called Tallgrass. Cattle was meant to eat grass, not corn, so the grass-fed beef is totally free of antibiotics to treat illnesses brought on by grain diets and also naturally rich in Omega 3 fatty acids. We ordered it medium rare, served sliced on a bed of caramelized Vidalia and carrot slaw. I loved the slaw. There was a copius amount so I took it home, having it the next day with sausage balls!

The Amish chicken was served with mushroom risotto. With a crisped skin and tender meat, the chicken was flavorful and paired perfectly with the creamy risotto. B said the collards were some of the best she had ever had (hey, this coming from a Southern girl!), they were mellow and smoky with bacon. The macaroni and cheese was topped with bread crumbs and baked with Lamb Chopper from Cypress Grove in California, the maker of my favorite Humboldt Fog. What could be better? Not a damn thing.

Dessert was determined even before the entrees….bread pudding? Yes sir! I love it, as long as it is not covered with a cloying syrup. True to form, Chef Joel presented a dense bread pudding with raisins, sliced fresh pear beneath it to cut the richness. We also tried the apple cranberry crumble which was so delicious. But the serving was definitely for sharing….enormous! The homemade vanilla ice cream on top was great.

I know folks are daunted by going “downtown”. Stop being a pussy! Parking is valet, the food is phenomenal, the setting is romantic. And if you drink too much you can always get a room there.