Men's Journal

The days of being stuck choosing between overpriced fast food and even more overpriced beer bars are over.

By Kate Cassidy

Airport food has traditionally been a culinary bottom-feeder, but a recent smattering of higher-end terminal restaurants are starting to change that. The most promising is One Flew South, which just opened in Concourse E of the world’s busiest airport, Atlanta’s Hartsfield. Executive chef Duane Nutter, who earned five-diamond recognition for the Seelbach Hilton’s Oakroom in Louisville, Kentucky, has put together what he calls a “Southernational” menu that combines the best local ingredients with an international flair – meaning everything from authentic southern grits to Kobe burgers to clam-and-miso chowder. The bar serves Prohibition-inspired cocktails amid indigenous pink Cherokee marble, a forest mural, and numerous pine accents, giving a classy, relaxing nod to the South. Now don’t miss your flight (oneflewsouthatl.com).

This article originally appeared in the March 2009 issue of Men’s Journal.