Steven Satterfield's reputation is well deserved: His cooking has jolted Southern cooking into the modern age, with philosophy that manages to embrace sustainability as much as tradition. (The farm baked egg in celery cream is a cult favorite for a reason.) Satterfield is also one of Atlanta's wine-attuned chefs, and the ever-changing list, handled by co-owner Neal McCarthy, features two dozen pours by the glass on any given day.