Airport food: the sumptuous and the scary
December 2nd, 2011
09:15 AM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to get our grub on, we listen up.

I don’t have the statistics handy, but my guess is that on average, 99.9 percent of the people running around airport concourses are not there for the food.

That’s not to say dining options haven’t gotten exponentially better. We can all remember the days when the only organic products at airports would get you in trouble with the DEA. Now you can find entire kiosks filled with products to delight your cardiologist right next to gate C16. So let’s start with the good news.

The Good

Tortas Frontera - O’Hare, Chicago
No kidding, Frontera makes you cross your fingers for delays at O’Hare. Rick Bayless, the Chicago-based champion of Mexican cooking, now has two airport branches, both with awesome griddled tortas (sandwiches).
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'Private' dining in the Denver airport
June 21st, 2011
08:45 AM ET
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In honor of the Broncos' berth in Super Bowl XLVIII, we're sharing this classic post about a Colorado specialty.

The server cupped his hand to the side of his mouth and whispered, "Those, um, are oysters from the mountains, you know."

I nodded, slightly gravely, and thanked him for his thoughtful euphemism. I know full well what Rocky Mountain oysters are, and seeing as I was encountering them on a menu in Terminal C of the Denver International Airport, they seemed a somewhat safer bet than their maritime counterparts.

So I went ahead and ordered the deep-fried bull balls.
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Filed under: Airports • Colorado • Ingredients • Meat • Offal • Super Bowl • Taboos • Tailgating • Travel


March 17th, 2011
11:45 AM ET
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Flight attendant on a plane home from SXSW:

"You are not gonna eat barbecue on my plane unless you brought enough for everyone."

It should be noted that Team Eatocracy managed to get their paws on two (2) notable plates of 'cue during their trek home from Austin to New York yesterday: a brisket sandwich from Salt Lick Bar-B-Que in the Austin-Bergstrom International Airport and a chopped pork shoulder sandwich (with slaw - they ask you, and you shouldn't say no) at Jim Neely's Interstate Bar-B-Que at the Memphis International Airport.
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Filed under: Airports • Barbecue • Bite • Buzz • Cuisines • Events • Lick the Screen • Lunchtime Poll • SXSW • Texas • Texas • Travel


The TSA won't swipe your pie – but will they take the cake?
November 23rd, 2010
03:00 AM ET
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You can haul a Lady Baltimore cake through BWI airport or a Boston cream pie home via Logan. Just expect a little extra TLC from the TSA, and don't forget to jam that jelly into luggage you'll be checking.

Thousands of jet-setting epicures are on the go for the biggest food holiday of the year - and airport security screening is at an all-time high. Transportation Security Administration spokesperson Jonella J. Culmer weighed in on which edibles can be carried onboard, and which are best transported in your belly or your checked bags.

Culmer told us via e-mail, that unless these items are purchased from a vendor after the security checkpoint, these items may not be carried onto the plane:
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ABQ > LAX > SEA: a guide to layover eating
November 8th, 2010
10:00 AM ET
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Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe. Today's contributor, photojournalist Jeremy Harlan is based in Washington D.C., but he travels. A lot.

It’s a simple math problem. You may want to grab a calculator. You will have to show your work.

If my United flight from Washington-Dulles into O’Hare arrives at Gate C6 at 2:15 PM CST and my connection to Des Moines departs Gate B4 at 3:10PM CST, how much time (if any) do I have to haul myself and my belongings all the way to Gate C22, where my all-time favorite airport food, a Chicago-style hot dog, awaits me?

And even if I make it to C22, is there enough time for the vendor to apply all of the necessary toppings? Or Will I have to make the difficult decision to forego the nuclear-green relish in favor of an extra shake of celery salt?

These are the dilemmas I face as a constant air traveler. Where can I find the best food at airports I'm lucky to spend an hour or two in, at most?
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Filed under: Airlines • Airports • America • Bite • Food in the Field • Restaurants • Travel


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