Choices now abound, and that’s a seriously good thing — for both travelers and restaurateurs.
By Micheline Maynardf, first published on FoodandWine.com on August 24, 2024.
Airports used to be a dismal experience when it came to dining. The food was overpriced and unhealthy. You’re eating in a rush, saddled with luggage. And essentially, it was considered a last resort in the event you didn’t bring your own snacks. But all that’s quickly changing. For the past several years, big concessions companies have been courting celebrity chefs and well-regarded hospitality brands to open outposts aimed at getting travelers to spare some time for a decent meal before boarding their planes.
Examples abound across the United States: Tortas Frontera at Chicago O’Hare Airport, created by chef Rick Bayless, has been named the country’s best airport restaurant. Michael Mina operates Bourbon Pub at San Francisco International Airport’s Terminal 1. And Cat Cora counts airport operations in Detroit, Salt Lake City, and San Francisco among her 15 restaurants. Earlier this year, in March, Karen Akunowicz opened Fox & Flight, a northern Italian restaurant in Boston’s Logan Airport.
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