We had been wanted to try ONE in Meadowmont for some time. This is a one of restaurants by Shane Ingram of Four Square (which I enjoyed!), though the Chef de Cuisine is Sean McCarthy. We tried once a couple months ago but they were booked as it was Duke graduation weekend. So, on a random Friday evening we decided to try it. The space is über modern with clean lines, dark woods, gray and orange chairs. The highlight of the space is the wide open kitchen. There is service seating at a sleek blue under-lit bar which overlooks open kitchen. We opted to sit at the bar and watch the action. The menu has a heavy focus on seafood and offers several small plates options. As is typical for us, we opted for two soups and three small plates. The shrimp and clam cioppino which had a spicy tomato shellfish broth and was chock full of seafood. It was quite tasty and nicely balanced the acidity of the tomatoes with the spice and herbs. The curry butternut squash bisque with lobster was rich and creamy with lots of curry flavor. There was a small amount of the lobster in the placed on the soup. While G liked the curry in this, I felt it overpowered the sweet delicate lobster. The Peruvian ceviche that evening was made with a white fish and was lovely! The red onion, lime and chili just complemented the light fish. The squid ink tagliatelle with littleneck clams was the highlight for me that evening. The perfectly al dente, beautiful dark pasta highlighted by the flavors, and visually, with sautéed spinach and white wine & sausage cream sauce. Lastly, we had the creole spiced seared tuna which was also delicious and served with rock shrimp etouffee, red rice and pickled okra salad. We really enjoyed all the dishes tried and the variety of flavors and techniques that were used in the preparation. The service too was extremely friendly and helpful, as we had several questions on the menu. My only slight complaint was that all of our small plates came out at the same time and we had to eat the hot ones first and wait on the cold dishes. It would have been nice, since we didn’t order main courses, if the small plates could have been coursed so that we didn’t have to juggle all three plates. We will most certainly be back to sit at the kitchen bar watching the action and try more wonderful flavor combinations.
100 Meadowmont Circle