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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 the roasted oysters, a plate of six delicate oysters with green garlic cream, strawberry sofrito and breadcrumbs. Then tuck in to a roasted pork loin served with two scallion Johnny cakes, braised chard and roasted carrot and radish that's bested with a rhubarb chutney. 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.