One Flew South
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One Flew South Restaurant Review: This contemporary dining nook at one of the world's busiest airports 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 had helmed the establishment since its inception, but he has left the restaurant. 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. Lots of Asian influences permeate the menu. 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 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.