Officiant: Do you promise to always be regional, sustainable, and ever evolving?

Restaurant Menu: I do.

Officiant: I now pronounce you Miller Union restaurant.

There are so many reasons to toast the joint venture of Steven Satterfield (Watershed) and Neal McCarthy (Sotto Sotto), now receiving in the once gritty and abandoned Miller Union Stockyards.

Fall dishes include 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. Staff mixologist Cara Laudino marries fresh cocktails with American and European wines.

The revitalized warehouse fuses old and new. Pine tables and weathered wood meld with frosted glass and modern steel in six distinct dining areas. The overall effect is of dinner in your (very cool) grandmother’s (very chic) kitchen.

Gotta love that.

Miller Union, 999 Brady Avenue, West Midtown (678-733-8550 or millerunion.com).

Photo: Dana Seith