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Just in case President Bush’s efforts to ease holiday hassles at the airport aren’t foolproof F&W’s Senior Online Editor Rachel Wharton has devised the ultimate airport dining survival guide so you can at least eat and drink well while you wait for delayed flights or lost luggage.
Anyone flying through Atlanta's Hartsfield-Jackson International should check out the truly revolutionary airport restaurant, One Flew South (near gate G6, in terminal E). Chef Todd Richards wanted to give international travelers a taste of real American food as well as ingredients from local purveyors and he’s created a Southern-influenced menu of dishes like snapper seared in rendered bacon fat with jumbo lump crab grits and Benton’s bacon and Sweet Grass Dairy goat cheese salad. The restaurant also provides a bit of American cocktail history: a 1920s-inspired drink list developed by mixologist Jerry Slater.
Richards and team have to deal with their own airport-security hassles. Every knife in the kitchen must be chained to a fixture, and security conducts monthly “knife counts” to make sure none have gone missing. And pastry torches are banned, so don’t expect crème brulee on the dessert menu.