By Victor Block
Some diners are savoring tasty cured meats, cheese boards and other gourmet treats that provide a flavorful European flair. Others chow down at food prepared by a chef whose cooking has earned him a Michelin star, a stint on the "Top Chef Masters" TV show and seven James Beard Awards.
If these descriptions conjure up images of white-tablecloth restaurants with gleaming silverware and sparkling crystal glasses, think again. Those delicious delicacies are being served up at airport eating establishments to passengers waiting for their flights to take off — good to know as the busy holiday travel season begins.
In years past, many travelers sought to avoid eating in airline terminals, which often offered only a choice of fast-food chains, unimpressive food courts and unimaginative dining options. Over time, that picture has changed for the better.
Today, local and regional specialties are being featured on a growing number of menus. Well-known chefs have opened eateries intended to appeal to persnickety palates and to tempt travelers to dine at their nearby in-town restaurants. Some airports have evolved into dining destinations that can enhance the enjoyment of the flight experience.
At ECCO restaurant (and others) at the Hartfield-Jackson Airport in Atlanta, Georgia, Southern cooking reigns supreme — no surprise there. What is unexpected is the "seasonal European cuisine" such as Italian prosciutto and duck pate.
At his Chicago O'Hare Airport Restaurant, Michelin star Chef Rick Bayless serves Mexican street food along with gourmet fare such as roasted pork shoulder and braised beef. Traditional Chicago Mix popcorn — a cheese-and-caramel flavored snack — also is available.
Other regional favorites from the United States, along with typical fare from other areas of the world, are also tempting travelers. Not surprisingly, a favorite at Austin-Bergstrom International is Texas barbeque, made with the traditional sear-and-slow-cook technique and tomato-free sauce.
Other Lone Star standbys such as Tex-Mex selections are on offer at the Dallas-Fort Worth International Airport. Adding fun to the scene is a coffee-making robotic arm named Gizmo that pours the brew. The plan is to have a robot deliver coffee directly to customers' gates beginning sometime in 2026.
Miami International Airport serves as both a hub for flights to Cuba and a kitchen for food from that island nation. Croquetas (ham croquettes), ropa vieja (shredded beef) and pastelitos (sweet treats) are among tidbits reminiscent of that country.
In 1946, the Jackon Soul Food restaurant opened its doors in Miami's Black Heritage neighborhood of Overton. An offshoot of that establishment at the airport recently began dishing out fried catfish, candied yams, collard greens and other favorites using the same family recipes.
Washington state is about as close to Japan as anywhere in the continental United States, and a rather offbeat indulgence has crossed the ocean to show up there. In 2021, a quirky concoction known as Cake in a Can first appeared on the local scene. Produced by a chain of food stores in Tokyo and Hokkaido, the sweet treat isn't served as a slice on a plate. Instead, it is packaged in a can designed to appear as if it is see-through, displaying the layers of tempting ingredients inside. These containers, known as Fuwa Cans, are placed in vending machines that keep the edible extravagance inside fresh and tasty.
Passengers waiting for their flights at the Denver International Airport can take a trip to the past at the Williams and Graham speakeasy. That cocktail bar evokes Prohibition days with its location hidden behind an unassuming bookstore facade, an intimate setting and extensive collection of spirits. The atmosphere recalls the drama and allure of a bygone era.
A very different vibe — and choice of victuals — greets those who patronize the Napa Farms Market at the San Francisco International Airport. That artisan marketplace celebrates northern California's agricultural bounty, with a focus upon sustainable, organic food and beverages. It offers a wide variety of vegan, gluten-free options and has been named "Best Airport Restaurant" by Food & Wine magazine.
Travelers aren't usually able to select the airport from which to depart or fly into when they're planning a trip. However, the choice of places to eat before embarking on a journey can add to the pleasure, even before they take to the air.
WHEN YOU GO
The Aircraft Owners and Pilots Association has compiled a list of favorite airport restaurants from its members and staff pilots: aopa.org
Victor Block is a freelance writer. To read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.
Airport restaurants are much more attractive and inviting than they once were. Photo courtesy of Tea/Dreamstime.com.
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