ABOUT MADEIRA PARK
In a slew of wine-centric restaurants popping up around Atlanta recently, the long-awaited Madeira Park has opened in Poncey-Highland. James Beard Award-winning chef Steven Satterfield of Miller Union has teamed up with his business partner and restauranteur Neal McCarthy and sommelier Tim Willard of Dive Wine to open the wine bar and restaurant. Madeira Park is Satterfield and McCarthy’s first new project since opening Miller Union in 2009. The trio has transformed the former Highland Inn space at 640 North Highland Avenue NE to include outdoor patio space, a large 14 seat bar, and lots of dining options for casual parties and sit down dinners.
NEAL
MCCARTHY
General manager and co-owner Neal McCarthy leads the dining room at Miller Union with a commitment to excellent service. His welcoming personality and attention to detail combine to create a pleasing atmosphere where sophistication and comfort are skillfully balanced. A certified sommelier, Neal carefully selects wines from small producers who focus on biodynamic and organic practices.
These selections balance the menu’s simple, Southern-inspired fare while reinforcing the restaurant’s sustainable mission. Wine Enthusiast magazine has recognized Miller Union as one of the top 100 lists in the country, specifically praising its commitment to sustainability, and the restaurant was a 2018, 2019 and 2020 James Beard Foundation Awards semifinalist for “Outstanding Wine Program” and finalist in 2019 and 2020.
STEVEN
SATTERFIELD
Steven Satterfield is the James Beard Foundation Award-winning chef and co-owner of Miller Union, a celebrated, seasonally driven restaurant in Atlanta. Satterfield released his first cookbook, Root to Leaf, to broad critical acclaim in 2015. Root to Leaf was an IACP First Book (Julia Child Award) and a James Beard Foundation Award nominee. Steven’s second cookbook, Vegetable Revelations, was released April 18, 2023, by Harper Wave. Steven is deeply committed to the progressive culinary community and holds leadership positions with Slow Food Atlanta and the Atlanta Mayor’s Office Food Waste Advisory Committee. He is also a proud and active member of Georgia Organics, a nonprofit that connects eaters with farmers and restaurants. Steven won the James Beard Foundation’s “Best Chef: Southeast” award in 2017 and Miller Union was recognized as one of the country’s best restaurants by Eater National, Esquire and Bon Appetit.
TIM
WILLARD
Tim spent 21 years in the hospitality industry before jumping full time into the world of wine. He started washing dishes at the age of 14 and ended up managing some of the top wine programs, restaurants and hotels in the country. In 2013 he completed the Advanced Sommelier course through the Court of Master Sommeliers and made wine his career.
Over the last decade Tim worked in wine imports culminating in a role as the national portfolio manager for Indigo US. He represented farmers, growers and winemakers in France, Spain, Switzerland, Chile, Germany, Macedonia and Lebanon and traveled the country to share their wines and their stories. In 2023 he launched T.Will & Co. to focus on private events and the pop-up concepts Dive Wine, Loire Bar, and The Prez. His return to hospitality with the opening of Madeira Park is a full circle moment and a dream come true.