One Flew South
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One Flew South Restaurant Review: This contemporary dining nook features a welcoming sushi bar and comfortable table seating. A small exterior space alludes to a Southern institution: the outdoor dining patio. Chef Duane Nutter has helmed the establishment since its inception, and with the opening of the airport's international terminal feels he can regionalize the cooking a bit more. Regulars call from landed aircraft, he says, to place orders they can grab between flights. Well-made 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. Or indulge in a plate of Sweet Grass Dairy cheeses from Thomasville, Georgia. Chicken noodle soup is made with homemade chicken stock, super-thin buckwheat noodles and crunchy vegetables and has the delicate aroma of five-spice powder, and there’s a lightly spicy pumpkin soup with toasted pine nuts and a tracing of rosemary oil. We recommend the grilled scallops, still aquiver with freshness, with a white bean and kale ragoût. A double order would make a rich, satisfying main dish. Pork belly appears in an appetizer as well as a main course, the latter underpinned with a fine parsnip purée. The 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.