One Flew South — Restaurant in College Park

(August 2025) Kevin has moved on pursuing his passion - we wish him well. Service & food continues to be of high quality & consistent. {May 2024} - Go see Kevin at One Flew South - he can fix any drink that you know about and then some that you don't - one of the most capable & professional Bar-Engineers I have met; *just saying Bar Tender did not seem enough - he does a lot more to manage the clients, bar area and most of all, meeting the quality standards that you would expect from a top-notch restaurant.(12/2023) One Flew South is running like a well-oiled machine. Sushi guy gave a skimpy amount of spicy mayo for the Kamikaze roll (& poorly rolled)l- bit annoying as expected. Probably a new guy at the sushi counter- needs more training perhaps :) - for a $18 roll, need to do better. (9- 2023 update) Keep in mind that Saturday is limited menu. On Sunday, the menu goes back to normal. I believe the fish used here comes from many parts of the world including Scotland, Japan, Nova Scotia and other US costal waters. I am on the border about taking away a star for $19 cocktails - feels unreasonable based on other restaurant prices. The bartenders are awesome! Best around. (Nov 2022 Update) - Restaurant is fully open. The menu is still limited when compared to the glory days before COVID. (Sept 2022 Update) - The limited hours are really getting to be annoying- almost rest of the airport is back to normal operating hours, except this place. Understand the labor shortage, but this is getting old. The bar continues to be outstanding, the rest of the service needs tweaking :) (April 2022) Too bad - they have limited hours. They close at 6pm. Check the hours before you go there. (March 2022) Not bad for $10 Sake - see pic. Seating, menu and service is still limited, but getting better since the COVID shutdown. The current (Feb 2022) team members and management are doing a great job. One Flew South continues to be one of the crown jewels for the Atlanta Airport. (March 2323 Update)- New faces, service seems tired. Did not open doors on time, and generally slow although the restaurant was near empty. Food quality is still at 100%. The bar team...

Constructive Complaint Regarding Order and Customer Service Dear One Flew South Team, I am writing as a patron who appreciates fine dining and a frequent traveler to share a recent experience at your Atlanta Airport (ATL) establishment. I hope this serves as constructive criticism to help you improve. On September 28, 2025 at 8:30 PM, I ordered the LAMB RIBS WITH COFFEE dish. As someone familiar with the taste of lamb, I was strongly convinced that the ribs served to me were pork, not lamb. I acknowledge that the dish was well-prepared, but I was significantly disappointed, as I was anticipating and craving the particular flavor of the lamb I had ordered. My greatest concern, however, was the interaction with my server. When I raised my concern, the server assured me quite definitively that it was lamb, without even consulting the chef or the kitchen for confirmation. This unwillingness to investigate my question and the simple assumption about what I was eating felt like an underestimation of my judgment as a customer. Beyond my personal disappointment, please consider the gravity of such an error: • Menu Integrity: Being deceptive about an ingredient isn't just a lack of accuracy; it's an issue of honesty with the customer. • Dietary/Religious Restrictions: In an international airport setting, serving pork instead of lamb could have serious religious or health implications for a customer who cannot or should not eat pork. Your staff's failure to verify exposed the restaurant to unnecessary risk. My intention is not to harm your reputation but to point out a critical area for improvement. I urge you to: Review kitchen preparation and inventory management to ensure that dishes exactly match what is advertised on the menu. Rigorously train your service staff to always consult the kitchen, rather than assume or deny, when a customer raises any doubt or concern about an ingredient. I hope you take this critique with the seriousness it deserves to ensure this error is not repeated with...

2 years later - another update. They still can’t seem to figure out the labor issue. But prices have gone up (which I could get behind if they actually hired people to greet you and cook your food!). Unfortunately it seems like they can’t get someone motivated enough to greet people (she just kept disappearing) and guests would walk in over and over looking for a seat. Then the food took almost 40 minutes to show up. And that’s when the restaurant had about half the seats empty. Very disappointing since this was one of my favorite spots years ago!

Update- spoke to the GM, after submitting the below. While I did appreciate the contact, I don't agree with the way that labor challenges are being managed (at least how it impacts the customer experience, see below). One Flew South needs to figure out how to hire and train enough staff to provide a premium experience that they were known for.

Please Don’t lie!!

For a restaurant that I’ve been going to for over 6 years it’s so sad to see the service now become (worse than) terrible. I waited very patiently while they sat two parties of multiple people before me while eyeing an open seat at the bar (25+ mins). Didn’t say anything since they seemed to be scrambling.

They finally called me, said follow them, and and said I could sit at a table…I asked if I could sit at the bar instead. They said no, sorry it’s full. I said I had been watching a seat at the bar for a while, and believe it’s free (no one had come or gone). Then the greeter said “oh (I lied) that seat is free, we don’t want anyone there”.

I politely sat at my table but thought - Hmm did you think a frequent traveler wouldn’t notice/inquire? Why lie when a customer did? If you are too busy, just say so. Or if there are COVID restrictions at your restaurant in 2023 just say that. Or whatever the real reason is.

Don’t lie. Don’t seat parties...