Miller Union is named after the former Miller Union Stockyards that once encompassed a full city block in the old meatpacking district. Nestled within the refurbished warehouse on the former site, the restaurant from Steven Satterfield and Neal McCarthy is a perennial favorite. It's likely because of their seasonal American menu with a Southern twang. Start with cornbread panzanella with heirloom tomatoes, perfectly ripe peaches and basil in a creamy poppyseed dressing before a main dish of seared duck breast with corn pancakes, creamed collard greens and a delightful blueberry mostarda. It's tempting to fill up, but save room for dessert, especially the blondie, topped with apricot and orange compote and rum raisin ice cream.