One 2 Zero

Reviews

• Amanda B.

  star star star star star_border 3 August 2026

  It's great to have a restaurant in your hotel, but the buffet was not the best.  The service was great and our server was so wonderful.  The buffet food was not worth the $13. Next time I will try the made to order dishes.

• Jamarcus T.

  star star star star_border star_border 31 July 2026

  Tucked away in the corner of the Double Tree Hotel lobby, One 2 zero is a restaurant that you can and likely will walk right past if you're not careful.
  
  I was looking for room service when I checked in, and when I saw the fees associated with roomservice, I just walked on down to the restaurant.  
  
  I decided on the House Burger ($10), which, taken from their website, comes with smoked gouda, lettuce, roma tomato, housemade pickles, creole mustard aioli, & steak fries
  
  I ordered my burger medium well and it was pretty well done.  The flavor of the burger really wasn't that great, and the fries were just your basic french fries nothing special.
  
  From order to receiving my burger took about 12 minutes or so, but there's plenty of chairs and flat screens around the bar to watch while you wait.
  
  Of course this review is based on one burger, so maybe I missed out on other menu items, but based on what I had, I wasn't all that impressed.

• Dan M.

  star star star_border star_border star_border 25 July 2026

  Hit it for breakfast on a weekday at around 730 am. All tables were dirty so had to wait around as the poor waitress (they needed more staff) scrambled to cover everything.
  They were out of fresh cut fruit and didn't have peanut butter. Toaster only cooked on one side.  Lastly, when I unrolled the "clean" silverware, there was food all over the spoon. Nasty and makes you think about how clean the kitchen might be.
  Was here a couple of years ago and had a much better experience, not sure what happened. Not what you expect from a doubletree.
  At least the oatmeal was tasty.

• Leslie-Ann D.

  star star star star star 15 July 2026

  My review is based on the breakfast buffet since that's the only meal that I've had here. The buffet has lots of variety and not just the plain old continental stuff (of course that's an option as well on the menu). The staff at this hotel is pretty amazing - really friendly, really sweet, and helpful. Everyone has a smile on their face! That's important to me because I honestly don't want to see any grumpy faces while I'm trying to eat my food! Lol! I must mention the grits - because I could not stand grits before I tried a tiny spoonful here. Then I went back for more... It was that good! I learned that it's a chef special and he actually adds chicken stock to the recipe!
  I think I'll have breakfast here every morning for the rest of my stay

• Brad S.

  star star star star_border star_border 14 July 2026

  I was a little taken aback when I walked into the giant open area of the new Doubletree, asked for directions to One 2 Zero, and was directed to a relatively small corner of the lobby. The lady working the hostess stand showed an equal bit of surprise, because there was no other diners and it didn't look like she expected any for the rest of the night. Because of the expansive lobby and lack of residents, the whole place gave an eerie vibe, but I guess there's a reason why it's so hard to find a restaurant open for Sunday dinner.
  
  Spooky atmosphere aside, there was certainly reason to be hopeful about O2Z. The kitchen is helmed by Kit Tatum, a man who's no stranger to Montgomery through his tenures at Vintage Year and Garrett's, and the handy newspaper writeup that was posted on the restaurant's Facebook page (their only online presence at the moment) was sure to point out how much of the menu was made from scratch (most), and dropped references to Conecuh meats.
  
  Indeed, the menu made some lofty promises; not every hotel restaurant offers a $28 beef tenderloin. More appealing to my eye was the crispy pork belly, but another diner beat me to it (I hate ordering the same thing as another person), so I went for the burger and some wings to start.
  
  Every Montgomery restaurant needs their wings, and O2Z's were far from what you would find in every other Montgomery restaurant. The wings were pleasingly sweet from their maple glaze, and the meat pulled off the bone so cleanly it makes you wonder why more restaurants don't use this method of preparation. Along with the basil blue cheese dressing, it was different, but in a familiar way.
  
  My burger was cooked well past the medium rare I requested, though the large hunk of beef still maintained enough juice to make a mess down my arm as I picked it up. That extra time on the grill allowed for a good sear. As a burger purist, I take umbrage at people mixing stuff into my patty. This isn't a meatloaf, and onions would have worked just as well on the exterior of my burger. Probably better, because you wouldn't have to work the meat as much. The brioche roll was nice, though it wasn't toasted enough to withstand the juices from the meat, so it starting getting soggy immediately. The vegetation was as nice as you'd expect for a $10 burger - bright green piece of lettuce, crimson roma tomatoes, and the homemade pickles were a nice touch. Apparently the qualifier for "nearly" everything being made from scratch were the fries, which were standard frozen steak fries.
  
  Given the lack of people, it was no surprise the kitchen wasn't ready for a five-top, and it took upwards of ninety minutes to put out two appetizers and five entrees. I was getting the feeling that their unpreparedness was causing them to rush a little bit, which would explain the overcooked burger as well as the pork belly. The best part of this cut of pig is that it's essentially making a meal out of bacon, and when cooked properly, provided sublimely contrasting textures: the crunch of the meat and the unctuousness of the melted fat. Rendering fat is a game of patience, however, and if you attempt to speed it up by cranking up the heat, the fat doesn't melt and the meat gets burned. No two ways of looking at it: this pork belly was burned. It was also sliced into strips and placed upon a bed of lettuce in a fashion that led you to believe you ordered a salad. Even more oddly, about five minutes after my fellow diner was given his plate of pork belly salad, he was given a second smaller plate with more pork belly and an apology. An apology for what, we were not able to decipher, though my suspicion is they were trying to rush the pork out with the rest of our plates and didn't have time to cook all of the pork belly in time. In any case, free meat.
  
  I further suspect Tatum was exercising his executive chef privileges and took the night off. I don't blame him, but it looked like the heavy lifting in the kitchen was being done by regular DoubleTree employees. Maybe all employees just have to wear the same shirts, but you couldn't tell the difference between the person working the front desk, our hostess/waitress, and the cooks. It gives me the impression that they all can perform each of those functions interchangeably, which couldn't possibly be the case, right? It didn't inspire confidence in the dudes coming out of the kitchen.
  
  The DoubleTree looks nice, and while I can certainly get behind the concept, there was a stumbling in execution that still needs to be worked out. They've only been open for a couple of months, and it's difficult to pick up foot traffic when you have to walk through the lobby to get to the place. It's also difficult when you're inexplicably not open for lunch. The price is right, and it might be better than a lot of other hotel restaurants in the area, but there's a very nice outline of a good restaurant in One 2 Zero that needs to be filled in with some details.