One Flew South

I had the pleasure of visiting T. Richards, D. Nutter and J. Slaters restaurant on the way to my honeymoon in the Atlanta Airport. We had a couple of hours to waste and I figured "why not". We took the shuttle from the B concourse all the way to the International E concourse to see what it was all about. Folks, if you ever have enough layover time, take that darn shuttle and go say hi! As my Bride and I walked in I was in awe that a place like this could be in an airport! I first saw Jerry and he explained how they built the place. Pine floors that were refurbished instead of chopped up for some mulch or what ever would have happened to it, marble top tables, sushi bar and the proceeded to take us to the kitchen. Could you imagine working at the Seelbach and then going to basically a "galley kitchen?" Well these guys did and the food i saw being plated would have been the food they put out in a huge kitchen. No compromise to flavor, asthetics and ambiance. I spoke with Dwane for a bit and then we headed to the bar to notice the full array of Bourbons that one would not find in any other state but Ky. They had 'em all, from the full line of Pappy to Woodford as well as fine wines and some cool Vodkas I haven't seen yet. By noon they had served 110 people and the staff was very welcoming and energetic, they knew the food and portrayed everything that the "3 amigos" expect. Hats off to Todd, Dwane and Jerry for throwing it all out there and showing the world that you can have great food in an airport where you feel like a prisoner!Sorry if I mispelled Dwane but you get the picture and know them all! Go relax, pay homage to old Lousiville friends and escape the fact that you are still waiting for a plane! As soon as you rise to the top of the escalator, they are on the left corner.

I went there recently as well, on my way to Charleston for the Food & Wine Festival (another post needed). Sadly, I only really had sushi (which was great), so couldn't say much for the menu. Jerry did send out a quail breast appetizer that was great - some nice regional Southern touches throughout the menu, and some killer cocktails. Jerry obviously knows his way around behind a bar. They had Kold Draft ice cubes, which are nearly any cocktail geek's wet dream - myself included.
The place is very sleek, and they obviously do a brisk business as well. Three cheers to them, and kudos on the very well appointed graphics put together by Green Olive Media - they do killer work and didn't fall short on this one, either.

Good for them. I still don't "get it," but I guess I'm not the target audience.

I don't get it either, fine food and airports just don't mix! I commend them for trying it and probably if it's going to work where they're doing it is the best possible place. The biggest problem I feel is that in most cases people don't have time (or want to make it) for a nice meal in an Airport. In addition since it's passed the security checkpoints you have to be a ticketed passenger to get to the restaurant so what will certainly eliminate most customers from becoming regulars.

Looks like it is working. 110 covers by noon! Most restaurants would kill for those numbers. Way to go guys.

I have a dumb question. So, is the restaurant accessible only for ticketed passengers and employees, or can you go there without going through security?

I have relatives who live in the city of Atlanta, and I visit fairly often, and I'd like to go. But I stay out of the Atlanta airport as a passenger at all costs.

I have a dumb question. So, is the restaurant accessible only for ticketed passengers and employees, or can you go there without going through security?

I have relatives who live in the city of Atlanta, and I visit fairly often, and I'd like to go. But I stay out of the Atlanta airport as a passenger at all costs.

As I understand it, the restaurant is located beyond the security checkpoints. So yes, you'd have to be a ticketed passenger or employee to be able to have access.

I don't get it either, fine food and airports just don't mix! I commend them for trying it and probably if it's going to work where they're doing it is the best possible place. The biggest problem I feel is that in most cases people don't have time (or want to make it) for a nice meal in an Airport. In addition since it's passed the security checkpoints you have to be a ticketed passenger to get to the restaurant so what will certainly eliminate most customers from becoming regulars.

My husband used to fly all the time for work and as a result, we had a lot of Delta frequent flier miles and travelled a lot. I don't know how many times we had a long layover and were dying for something to eat other than Wok n. Roll, Sbarros, or Burger King. I hope this becomes a trend in more hub cities with chronic delay problems like ATL (please ORD!!!). Also, being in the international terminal is great because international layovers are usually twice as long as domestic layovers.

I think it's a genius idea. You have thousands of business people dining on company accounts and other travelers going thru Atlanta airport daily that don't want to eat the bad food served at airports. I for one when I go on vacation my vacation start from the moment I step on the airport and why not treat your self to a good dinner to kick off your vacation. Besides you already have a build in traffic without the regular competition that you will encounter if your restaurant was out of the airport. Think about how many restaurants will love to have that kind of traficc and no competition.

According to Jerry and Duane, whom I've spoken to on a few occasions, they strive to serve the international passengers who have several hours to pass prior to their international connections..... thus the asian menu offerings for sushi, for example.
Now I make time to scoot over to concourse E between connections JUST for their pan roasted snapper served with grits and collard greens. I also was extremely satisfied with the X winery chardonnay. Wow!

Todd Antz, do you have connections to this fine Chardonnay?

I guess I have to understand those who dont understand but I was merely making a sugestion to try them out if you are there and have time. Fernando, great reply, I thought it was a genius move too! who wants to eat crap food when theres a casual fine dining establishment waiting for you, hmmmm (burger king or One Flew South..... you should know my pick.) the menu wasnt outlandish it was straight forward and simple, down home yet you could see the connection where they have been and where they are now! Here's my motto "give 'em what they know, they will eat"

Thanks to all that have come by.
We love seeing people from the 'ville and such. We see on average about 25 or so from KY a week.

To explain the concept or the reason why is that the airport including the airlines have told us that the number one complaint they receive is the quality of airport food and beverage. It out ranks missing baggage and poor customer service. We saw a need and decided to try to fill that need. That's it in a nut shell (don't you just love food references to make a point).

We have several repeat guest who eat with us weekly and bi-weekly which and is pretty common for us to see people leaving and going. We even have guest call in orders to take on the plane. To the point are we for quick meals (anyone who has less than 1/2 hour) we are not for them. Most sit down restaurants at peak times would have a hard time pleasing those guest. Our sushi program does satisfy really quick meals.

Hope to see some at Ethan's dinner tomorrow.
If not hope to see you in ATL either at the airport or at Rolling Bones BBQ (re-opening April 15th).

Todd

Out of curiosity, is beer being offered, too? If so, what brands?

Roger,
Is there a chance you might end up there between legs to Belgium one day?

Absolutely, although for our May trip to the UK, it's from Cincy and not Atlanta.