I've heard good things about One Flew South, in Concourse E of Atlanta's airport, so I took advantage of a trip to try it. They are a fusion restaurant that combines Asian and Southern food. I've said before that I am suspicious of Asian fusion, but these guys have talent, so I can't complain. I decided to try different types of food on my first visit. The scallops were served with BBQ sauce, corn, and a small foam whose composition escaped me. I was afraid that the BBQ sauce would overwhelm with sweetness, but it was a good complement; they clearly made their own rather than reflexively reaching for the Cattleman's. The sushi and sasimi were very high quality. I was particularly impressed by the buttery tenderness of the salmon, but then again I'm a salmon nut. But the best item was the closing cheese plate. Three different varieties of cheese served with berries, gelatin, and a nut compote.
Friday, February 13, 2009
ATL: One Flew South
I don't know why airports don't have better---great---food. An airport is a marketer's dream: high-income people on expense account, packed together like sardines with nothing to do. Although there are exceptions, most airport food continues to be injection molded. It won't kill you, but it won't make you feel anything.