One Flew South

One Flew South Restaurant Review:

It's easy to miss this contemporary dining nook at one of the world's busiest airports. You'll find a welcoming sushi bar and comfortable table seating within, and there’s a "patio" designed to suggest one of the South's favorite restaurant features: outdoor dining. Jared Hall, previously sous chef, has replaced former chef Duane Nutter. At One Flew South since 2008, Hall may leave the menu he's had a hand in with only an occasional tweak. Signature cocktails, such as the Georgia Bellini, enliven perusing the menu. Come simply for sushi or sashimi and a glass or two of good Junmai saké before winging off to Japan or Korea. Chicken noodle soup is made with homemade chicken stock and local Springer Mountain chicken, super-thin buckwheat noodles and crunchy vegetables and emits the delicate aroma of five-spice powder, and there’s a smoky lentil soup, too. We recommend the grilled scallops with collard greens; a double order would make a rich, satisfying main dish. Pork belly appears in an appetizer as a slider as well as a main course, the latter underpinned with a fine parsnip purée. Banana pudding with homemade vanilla wafers is piled into a Mason jar. The extensive wine list includes, besides the aforementioned saké offerings, a wide representation of the world’s fruit of the vine.