Once a warehouse district, Atlanta’s Westside has become a breeding ground for culinary inspiration. Miller Union is a thrilling example. Here partner and general manager Neal McCarthy has perfected the sustainable wine shortlist—a single page, front and back, deep in selections from the likes of Rosenthal, Kermit Lynch and Louis/Dressner. Steven Satterfield’s cuisine is equally attentive to provenance and transparent farming practices, fueled by a network of local growers and purveyors—think pork-and-fig sausage over a fluffy bed of parsnip purée and braised greens, punctuated by pickled shiitakes. Add a glass of Jean-Paul Brun’s Terres Dorées Morgon or a bottle of Grosjean Torrette from Italy’s Vallée d’Aoste and you’re all set.