50% Off ONE. midtown kitchen
The Scoop: It’s the ONE that led the restaurant resurgence to Midtown over seven years ago. The first of it’s kind to renovate a warehouse into an effortlessly-chic dining experience, ONE. Midtown now has a new chef in charge and a new menu to promote. Chef Drew Van Leuvan uses the freshest seasonal ingredients to produce approachable, high-energy American cuisine with gourmet flair. It’s time for you to give this ONE another look.
The Full Story: ONE. It’s a fitting name for a restaurant of firsts. It was the first of the Concentrics trio, following ONE. came Two Urban Licks and (R.I.P.) Trois. According to General Manager John McDaniels, it was also the first restaurant in Atlanta to start the trend of converting empty warehouse space into hip, upscale eateries. Those that followed (Rathbun’s, 4th & Swift, and a slew of other noteworthy Atlanta establishments) have also become mainstays on the restaurant scene. And another little known fact: ONE was the first new restaurant to open in Atlanta after 9/11.
But enough of the past, let’s focus on what’s happening now at ONE: Chef Drew Van Leuvan took over the kitchen and menu this past September, bringing with him a talent for house-cured meats and handmade pastas, as well as a menu more focused on ONE’s famous woodfire oven.
Highlights on the new menu include a variety of wood oven pizzas with those house-cured meats, as well as a new twist on a hangar steak dish that’s been around since day ONE. Another customer favorite, according to John, is their thick-cut calamari. To me, they looked more like steak fries than the ring-shape pieces of squid I’m used to. (Seriously, I kept breaking them in half to assure that they were, in fact, calamari) But were arguably even more delicious than traditional style. With an array of small plates to choose from and the ever-popular bottomless wine menu, ONE will always be a perfect spot for any type of festivity -- a solid choice for girls’ night out, birthday dinners, or maybe those first dates that might’ve been awkward without this kind of menu.
It’s all about having the chance to taste and explore your way through the meal. Small plates and tapas have taken off in so many restaurants around town, but ONE has been keeping the trendy tradition alive. In a lot of ways, they've become like the old guard of new trends, a classic in modernity. And with a new Chef making over the menu, ONE Midtown Kitchen is definitely worth another look.
The Full Story: ONE. It’s a fitting name for a restaurant of firsts. It was the first of the Concentrics trio, following ONE. came Two Urban Licks and (R.I.P.) Trois. According to General Manager John McDaniels, it was also the first restaurant in Atlanta to start the trend of converting empty warehouse space into hip, upscale eateries. Those that followed (Rathbun’s, 4th & Swift, and a slew of other noteworthy Atlanta establishments) have also become mainstays on the restaurant scene. And another little known fact: ONE was the first new restaurant to open in Atlanta after 9/11.
But enough of the past, let’s focus on what’s happening now at ONE: Chef Drew Van Leuvan took over the kitchen and menu this past September, bringing with him a talent for house-cured meats and handmade pastas, as well as a menu more focused on ONE’s famous woodfire oven.
Highlights on the new menu include a variety of wood oven pizzas with those house-cured meats, as well as a new twist on a hangar steak dish that’s been around since day ONE. Another customer favorite, according to John, is their thick-cut calamari. To me, they looked more like steak fries than the ring-shape pieces of squid I’m used to. (Seriously, I kept breaking them in half to assure that they were, in fact, calamari) But were arguably even more delicious than traditional style. With an array of small plates to choose from and the ever-popular bottomless wine menu, ONE will always be a perfect spot for any type of festivity -- a solid choice for girls’ night out, birthday dinners, or maybe those first dates that might’ve been awkward without this kind of menu.
It’s all about having the chance to taste and explore your way through the meal. Small plates and tapas have taken off in so many restaurants around town, but ONE has been keeping the trendy tradition alive. In a lot of ways, they've become like the old guard of new trends, a classic in modernity. And with a new Chef making over the menu, ONE Midtown Kitchen is definitely worth another look.
