How do you convert an industrial warehouse into a warm and personal dining space?
ai3 challenged the growing trend of the large, single-room restaurant scene by bringing things back to a more human scale.
A range of intimate dining rooms were created within the larger space, bound together by a rustic modern theme.
The character and richness of the past is expressed with reclaimed wood, steel windows, pantry cabinets and patterned wall coverings. Hallways and rooms meander as if in a farmhouse. The goal? To create special moments throughout the space for guests to interact.
The experience begins as patrons are guided by a wall of recycled snow fencing.
A large steel-framed window gives bar-goers their first view into the Pantry Room, and a second large steel-framed window provides a silhouette glimpse into the activity of the kitchen.
“Perfect for a date night or lunch at the counter.” - The New York Times
Since its opening, Miller Union has been showered with accolades.
With Chef Steven Satterfield winning the 2012 James Beard Award for Best Chef: Southeast and the restaurant voted 2010 Restaurant of the Year by Atlanta magazine, Miller Union is continually praised for its unique take on southern cuisine, an approach reinforced by the restaurant’s aesthetic, according to critics and co-owner Neal McCarthy.
“The design function is great. The movement is great. Having separate dining rooms allows people to have a conversation, which has expanded our clientele in ways we didn’t expect.”
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