Comments on: 30 Restaurants in 30 Days: One Midtown Kitchen

By: ACATL

ACATL — Sun, 10 Jan 2010 02:31:33 +0000

JK. I appreciate your brutal honesty. I can tell you as a former employee of ONE that Chef Drew is very conscious of his audience. His dishes were ever changing when I was there not because he was saying “Hey look what I can do”, but he actually listens to what guests are saying. I worked with 5 high profile chefs in this city, and he is as good as Ian Winslade about keeping in touch with what works, and have the ability to admit a failure. Most chefs just think that the diner does not have a refined palate.

By: pop1379

pop1379 — Tue, 24 Nov 2009 13:16:26 +0000

If you are unsure about drew, the chef at one, give it another go around. When Richard was at One , most critics didnt give him a chance first time around. He was odd, ecentric and truly on the wrong coast at that time. However, Atlanta grew to love him because his food was so unique and unusual…Drew is very much like Richard, in that he is bold and out there and truly original in his dishes….the best thing about him is, like richard, he isnt afraid to put himself out there …most chef’s are

By: TCfan

TCfan — Sat, 21 Nov 2009 22:47:13 +0000

Just went to One on Wednesday with a friend. It’s been years since either of had been. We had the roasted mussels and marinated beets appetizers to start. The mussels were yummy! but I can’t really recall the what the beets tasted like even though I was looking forward to trying them. We shared the Scottish salmon entree which was cooked as we had ordered and delish!

J: If you’re going to out Bonegarden, they’re going to have to open more locations.

JK: Have you been to the new Super H Mart in Doraville yet? It was supposed to open this past Wednesday. I’ve heard so much about the place and am looking for some reviews.

By: Lauren

Lauren — Sat, 21 Nov 2009 19:23:54 +0000

I’ve generally felt like Concentrics places were style over substance — though I’ve had some terrific dishes here and there. Maybe it’s a luck-of-the-kitchen-staff-that-night sort of issue.

By: rebelliousrose

rebelliousrose — Thu, 19 Nov 2009 18:30:01 +0000

I had the pleasure of looking after JK when he reviewed One, and he was an excellent customer. Polite, courteous, well-informed, and of a decent, unpretentious vintage. ;}

By: Andy

Andy — Wed, 18 Nov 2009 20:34:39 +0000

RK and JK, Assuming Tom Harvey was the previous chef at One, you can find him at Murphy’s. I haven’t been since the move and am hoping it’s as good as it ever was.

I’d been to One three times before the chef change. The first two times had solid food and on the third I was hugely disappointed. In fact my entire table was disappointed, which was doubly irritating since the place was my idea.

It’s a phenomenal space and I hate to see this review! John, maybe a Murphy’s review is in order?

By: Living next door to Parish

Living next door to Parish — Wed, 18 Nov 2009 18:54:59 +0000

Talk about wanting to love a restaurant! Great space and idea but the food is just mediocre. There are a dozen restaurants within 2 miles where the food is wonderful for the same price or less. I feel the same about One. Amick needs to keep his designers and find another Richard Blais to create menus!

By: SM

SM — Wed, 18 Nov 2009 17:14:36 +0000

My mom doesn’t like Richard Blais anymore after he didn’t come over and say hello at Flip.

By: John Kessler

John Kessler — Wed, 18 Nov 2009 17:06:05 +0000

Tom Harvey? You out there? Your fans are looking for you.

By: Jeff

Jeff — Wed, 18 Nov 2009 14:37:22 +0000

I agree witht the comments about Amick’s restaurants starting out great and then fizzling out. Piebar may be the most extreme example – it was outstanding when it opened but within a couple of months became just another average trendy place to hang out.

Anybody know where former chef Tom Harvey from One is now?