Skip to main content

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.

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.  
One Flew South on Urbanspoon
Labels:

Comments

Post a Comment

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
Post a Comment
Read more

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.
Post a Comment
Read more

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
2 comments
Read more