In honor of its 10th anniversary on Concourse E of Hartsfield-Jackson Atlanta International Airport (ATL), Global Concessions and Jackmont Hospitality’s One Flew South has launched a Chef’s Tasting Menu from Chef Todd Richards. The three-course tasting menu with beverage pairings will change seasonally, the company said.
Other new additions to the One Flew South seasonal menu include: Border Springs Farms lamb ribs (coffee-rubbed, yogurt sauce, red wine sauce, fennel), Georgia Shrimp in XO sauce (broccoli puree, apple relish), collard green ramen (smoked turkey broth, peppered pork belly, hard-boiled egg, seaweed, kimchi, scallions), Wagyu beef strip loin (grated ginger, scallion, bourbon soy) and more.
Over the past decade, One Flew South has twice been named a James Beard semifinalist for outstanding service—the first and only airport restaurant to receive such an honor.
“Our goal with One Flew South was to change the game of airport dining,” said Daniel Halpern, president and CEO of Jackmont Hospitality. “One Flew South means James Beard-nominated service and a menu with items like Wagyu beef, pork belly, freshly flown-in fish, Krug by the glass and more. We pride ourselves in the hospitality we offer our guests and in an unparalleled level of cuisine in the airport space.”