Dining becomes an elevated experience as high
Transcription
Dining becomes an elevated experience as high
EN ROUTE TRAVEL FARE F rom sushi to steaks, airport food certainly isn’t what it used to be. In the past, dining options at these transportation hubs were simply an afterthought—a classic example of sustenance over style. Today, however, thanks in part to jet-setters’ demand for meals catering to refined palates, there are a growing number of gourmet options. Although most airports still have fastfood joints, terminals in many cities now boast Michelin-starred chefs, local eats and unique culinary concepts, which means that travelers don’t have to wait until reaching their final destination to indulge in impressive dishes. Dining becomes an elevated experience as high-end restaurants and local hot spots land at airports across the country. BY MATT VILLANO CHICAGO Food options abound at O’Hare International Airport (ORD), and some are markedly better than others. Among the top choices is Tortas Frontera, a modern Mexican eatery from James Beard Award-winning chef Rick Bayless with three locations at O’Hare, that serves up griddle-baked tortas (sandwiches) filled with meats such as chipotle chicken and beef. Another restaurant worth a splurge: Wicker Park Seafood & Sushi in Terminal 2, which offers a comprehensive complement of nigiri, maki and dessert rolls, and serves sake, shochu (also called soju) and cocktails from a full bar. Dish D’Lish Dickey’s Barbecue Pit DALLAS-FORT WORTH Texas barbecue is famous around the world, and Dickey’s Barbecue Pit, with two locations inside Dallas-Fort Worth International Airport (DFW) offers travelers an authentic representation of what this local delicacy is all about. Although this brand is a chain, the airport locations cook all of their beef brisket, chicken and pork ribs on hickory wood-burning pits daily. The Asiago cheese creamed spinach is a perfect side for a taste of down-home dining. SAN FRANCISCO Terminal 2 is the smallest of the four terminals at San Francisco International Airport (SFO), but it has the biggest number of topshelf dining options. Two of these eateries—which both source ingredients from local purveyors—include Lark Creek Grill, a San Franciscoonly cafe, and Cat Cora’s Kitchen, the airport outlet of internationally renowned chef Cat Cora that offers organic cuisine. Also be sure to check out Napa Farms Market, a high-end store that sells artisan products and foods made and grown in Northern California. 56 ink.sack LOS ANGELES The new food scene at Los Angeles International Airport (LAX) is all about high-end convenience, especially at Tom Bradley International Terminal. A pizza shop named 800 degrees prides itself on Neapolitan-style pizzas that are madeto-order in two minutes or less, while ink.sack—from acclaimed chef Michael Voltaggio, who won the sixth season of “Top Chef ”—offers 4-inch sandwiches perfect for sampling banh mi to Cuban varieties. Another option is Petrossian where travelers can pair caviar with top-shelf Champagne and vodka to toast their trip or their return. Uptown Brasserie TOP RIGHT: HMSHOST; BOTTOM RIGHT: COURTESY OF UPTOWN BRASSERIE; BOTTOM LEFT: AMES CAMP PHOTOGRAPHY Cat Cora’s Kitchen CLOCKWISE FROM TOP LEFT: COURTESY OF KATHY CASEY FOOD STUDIOS; COURTESY OF DICKEY’S BARBECUE PIT; COURTESY OF SACK SANDWICHES; SCOTT FINSTHWAIT SEATTLE Locals swear by market-fresh menu items at the two SeattleTacoma International Airport (SEA) locations of Dish D’Lish from hometown chef, Kathy Casey. Alaska Lodge, found at the intersection of Concourses C and D, also has at least a dozen Washington-state microbrews on tap. This trend is gaining the attention of frequent fliers like Henry Harteveldt, co-founder of Atmosphere Research Group, which studies the travel industry. Harteveldt has savored the byproducts of this movement, and notes that his favorite restaurants are those that mix fresh ingredients with a local approach. “Any restaurant that gives you a sense of what the destination is all about is worth trying,” Harteveldt says. “This enhances the travel experience. It also fills you up on good food you’ll remember forever.” Here are seven airports making a mark with their dining selection, for a culinary experience that’s worth writing home about. Wicker Park Seafood & Sushi NEW YORK No airport has evolved in the food department as much as John F. Kennedy International Airport ( JFK) in New York. As recently as a decade ago, Sbarro pizza was about as sophisticated as one could get. Today, you can nosh on upscale American eats from James Beard Awardwinning chef Marcus Samuelsson’s Uptown Brasserie in Terminal 4, or go with burgers from one of two JFK outposts of the popular Shake Shack chain, which is expanding across the country but has local roots—it started as a hot dog stand to support the first art installation of Madison Square Park Conservancy. And, there’s even a Balducci’s, one of New York City’s first specialty markets offering high-quality prepared dishes in Terminal 7, if you want to grab food to go. One Flew South ATLANTA Frequent travelers rave about One Flew South, an original restaurant in Terminal E at HartsfieldJackson Atlanta International Airport (ATL), the world’s busiest airport. Some even say they’ll fly out of their way for the “Southernational” food that mixes Deep South favorites with a worldly approach. One of the all-time favorites: the melt-in-your-mouth Miso BBQ Rib-eye with baby chickpea succotash, asparagus, corn, bok choy and chilies. “One Flew,” as it’s known, also boasts a full sushi bar and a heralded cocktail program. C BESPOKE CONCIERGE SPRING/SUMMER 2016 57