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Greg Best and Paul Calvert discuss Southern National's beverage program

Greg Best and Paul Calvert discuss Southern National’s beverage program

Chef Duane Nutter and restaurateur Reggie Washington will bring their Mobile, Alabama, restaurant Southern National to Summerhill on June 29. This time, the duo—who originated One Flew South in Hartsfield-Jackson airport—will bring with them a pair of seasoned, award-winning mixologists as partners. Ticonderoga Club’s Greg Best and Paul Calvert are designing the new Southern National beverage program, focusing on a sophisticated, refined experience that emphasizes Champagne, Old World-style red wines, and riffs on classic cocktails.
Southern national Atlanta

Former One Flew South duo return to Atlanta with a new Summerhill restaurant

Former One Flew South chef Duane Nutter and restaurateur Reggie Washington departed the award-winning airport restaurant in 2016 after nearly 20 years. One year later, they opened Southern National in Mobile, Ala., earning Nutter a 2020 James Beard Award finalist title. This summer, the famed duo will bring Southern National to Atlanta, opening in Summerhill in July or August.

Duane Nutter’s Red Beans and Rice with Andouille Sausage

Duane Nutter, executive chef, One Flew South, was eight years old when he and his mother left Morgan City, Louisiana—a town of 12,000 built on the petroleum and shrimping industries, about an hour’s drive west of New Orleans—for Seattle, Washington.

Q&A with Duane Nutter of H. Harper Station

ATL Food Chatter: November 15, 2010 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter) Lush Life Group, the folks behind One Flew South in Hartsfield-Jackson, last week opened H. Harper Station—a Southern-minded spot on Memorial Drive in Reynoldstown that was formerly the Depot. Early menu highlight include a country ham plate, fish and grits, “Louisiana bouillabaisse” and a Germanic-sounding pumpernickel-crusted bass with gnocchi and mustard-braised kraut in a wheat beer broth. The libations stretch over twelve pages, featuring forty cocktails, twenty different bourbons, a tightly curated wine list, and over a dozen beers on tap.

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