Stranded in Airport! Where is the Best Place to Eat and Relax When You are in an Airport (United States)?

The United States has some of the most popular tourist destinations in the world, so it stands to reason that the country's airports are some of the globe's busiest. 

When you are in an airport, airline lounges are always full. Airline food is not good and sometimes sucks. So, what are the  top recommended place to eat before that long flight to your destination?

According to PAX International, a trade magazine that covers airport dining trends, airports are increasingly featuring local restaurants with high-quality, healthful and affordable food.


Top Restaurants at United States Airports

Food & Wine currently ranks the following as the best restaurants at American airports:

Austin-Bergstrom International Airport (Austin, TX)

• The Salt Lick (West Concourse)

Baltimore Washington International Airport (Baltimore, MD)

• Obrycki’s (Concourse B)

Boston Logan International Airport (Boston, MA)

• Bonfire (Terminal B)
• Legal Test Kitchen (Terminal A)

Charlotte/Douglas International Airport (Charlotte, NC)

• Brookwood Farms BBQ (Main Terminal Atrium)
• Yadkin Valley Wine Bar (Connector Between Terminals D and E)

Chicago O’Hare International Airport (Chicago, IL)

• Berghoff Café (Terminal 1)
• Tortas Frontera (Terminal 1)

Dallas/Fort Worth International Airport (Dallas, TX)

• Cousin’s Barbecue (Terminals B and D)
• La Bodega Winery (Terminals A and D)
• Pappadeaux Seafood Kitchen (Terminal A)

Denver International Airport (Denver, CO)

• New Belgium Hub (Concourse B)
• Tamales by La Casita (Concourse C)

General Mitchell International Airport (Milwaukee, WI)

• Usinger’s (Concourse D)

George Bush Intercontinental Airport (Houston, TX)

• Pappadeaux Seafood Kitchen (Terminal E)

Hartsfield-Jackson Atlanta International Airport (Atlanta, GA)

• One Flew South (Terminal E)
• Paschal’s Restaurant (Concourse A food court; Main Terminal Atrium)

John F. Kennedy International Airport (New York, NY)

• Aeronuova (Terminal 5)
• Brasserie La Vie (Terminal 5)
• Deep Blue (Terminal 5)
• Piquillo (Terminal 5)

LaGuardia International Airport (New York, NY)

• Custom Burgers by Pat LaFrieda (Terminal D)
• Figs (Central Terminal Building; between Concourses B & C)
• Prime Tavern (Terminal D)
• Tagliare (Terminal D)

Los Angeles International Airport (Los Angeles, CA)

• Encounter Restaurant (Theme Building)
• La Brea Bakery (Terminals 1, 2 and 7)
• Pink’s Hot Dogs (Tom Bradley International Terminal)

Memphis International Airport (Memphis, TN)

• Corky’s BBQ (Terminals A and C)

Miami International Airport (Miami, FL)

• Beaudevin (Terminal D)
• La Carreta (Terminal D)

Minneapolis-St. Paul International Airport (St. Paul, MN)

• French Meadow Bakery & Café (Concourse F)
• Ike’s Food and Cocktails (The Mall; across from Checkpoint 1)

Newark Liberty International Airport (Newark, NJ)

• Gallagher’s Steak House (Terminal C)
• Vino Volo (Terminal C)

Philadelphia International Airport (Philadelphia, PA)

• Chickie’s & Pete’s (Terminals A-West, C, and E)
• Vino Volo (Concourse B; between Terminals B and C; between Terminals D and E)

Phoenix Sky Harbor International Airport (Phoenix, AZ)

• El Bravo (Terminal 4)

Portland International Airport (Portland, OR)

• Rogue Ales (Concourse D)

San Antonio International Airport (San Antonio, TX)

• Vino Volo (Terminal A)

San Francisco International Airport (San Francisco, CA)

• Anchor Brewing Company (Terminal 3)
• Burger Joint (International Terminal)
• Cat Cora (Terminal 2)
• Ebisu (International Terminal)
• Klein’s Deli and Coffee Bar (Terminals 1 and 3)
• Perry’s (Terminal 1)
• Rotisserie (Terminal 2)

Seattle-Tacoma International Airport (Seattle, WA)

• Anthony’s (Central Terminal)
• Dish D’Lish (Central Terminal)

Washington Dulles International Airport (Dulles, VA)

• Five Guys Burgers and Fires (Terminals A and B)
• Vino Volo (Concourses B and C)

How much does a single passenger spends on food in an airport?

According to ARN Fact Book, published by Airport Revenue News (www.airportrevenuenews.com), annual food and beverage service at the 90 largest U.S. airports is $3.3 billion. Food and beverage spending per enplaning passenger is $5.12.

The following airports have the highest food and beverage sales:

1) Hartsfield-Jackson Atlanta International Airport: $235.4 million

2) Chicago O’Hare International Airport: $187.4 million

3) Los Angeles International Airport: $156.4 million

4) John F. Kennedy International Airport (New York City): $151.0 million

5) Denver International Airport: $149.5 million

6) Dallas-Fort Worth International Airport: $141.5 million

7) San Francisco International Airport: $124.5 million

8) Charlotte/Douglas International Airport: $101.7 million

9) Miami International Airport: $ 99.0 million

10) Phoenix Sky Harbor International Airport: $ 92.4 million


Before indulging on that scrumptious meal. Read this, click here Now, What is the Ideal Human Diet According to the Latest Scientific Findings- 2015?


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Food Texture and Mouth Feel- Lecture 5- Grant Achatz

Speaker: Grant Achatz (Alinea)


This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.


Watch Next Video: Gelation- Lecture 6- José Andrés (ThinkFoodGroup, minibar, Jaleo)


Who is Grant Achatz?

Alinea (restaurant)

Alinea is a restaurant in Chicago that opened on May 4, 2005. Its head chef and owner, Grant Achatz, is known for his preparations and deconstructions of classic flavors. In 2010, Alinea became one of only two restaurants in Chicago to receive the highest rating of three stars from the Michelin Guide and was subsequently reviewed by restaurant critic Sam Sifton in the New York Times. The restaurant takes its name from the symbol alinea, which is featured as a logo. Alinea ranked number one in the Elite Traveler World's Top Restaurants Guide, 2012.

Book

In October 2008, Grant Achatz and co-author Nick Kokonas published Alinea (ISBN 1-58008-928-3 ISBN 978-1-58008-928-9), a hardcover coffee-table book featuring more than 100 of the restaurant's recipes. The book's narrative follows life in the kitchen for Achatz and his crew, and includes more than 400 behind-the-scenes photographs by Lara Kastner.



Photos

Proteins & Enzymes: Transglutaminase- Lecture 8- Wylie Dufresne

Wylie Dufresne (wd~50)

This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.

Watch Next Video: Playing with Taste through Browning- Lecture 9- Carme Ruscalleda

Who is Wylie Dufresne?

wd~50

wd~50 is a molecular gastronomy New American, eclectic/international restaurant located at 50 Clinton Street (between Rivington Street and Stanton Street), on the Lower East Side in Manhattan in New York City. It was opened in 2003 by Chef Wylie Dufresne.

It was listed among the S.Pellegrino World's 50 Best Restaurants for 2010. In 2006 the restaurant received a Michelin star in the New York City guide, and has held onto it since.

In 2013, Zagats gave it a food rating of 25.

Playing with Taste through Browning- Lecture 9- Carme Ruscalleda

Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio)

This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Each lecture features a world-class chef who visited and presented their remarkable culinary designs: Ferran Adria presented spherification; Jose Andres discussed both the basic components of food and gelation; Joan Roca demonstrated sous vide; Enric Rovira showed his chocolate delicacies; Wylie Dufresne presented inventions with transglutaminase. The lectures then use these culinary creations as inspiration to delve into understanding how and why cooking techniques and recipes work, focusing on the physical transformations of foods and material properties.

Watch Next Video: Molecular Differences Between Production Methods- Lecture 10- Dan Barber

Who is Carme Ruscalleda?

Sant Pau (restaurant)

Sant Pau is a Spanish restaurant in Sant Pol de Mar, Catalonia (Spain), a town between Barcelona and Girona. In 2009 it was awarded three Michelin stars and three Campsa-Repsol suns, and ranked 56th in the Elite Traveler World's Top Restaurants Guide 2012. Its chef is Carme Ruscalleda, and the dining room is directed by Toni Balam. In 2006 Sant Pau opened a branch in Chuo-ku, Tokyo which currently has 2 Michelin stars.

Awards

1) 1992 They represent Catalan cooking in Sevilla's Universal Exposition.

2) 1995 Price Best Chef, by the guide Lo mejor de la gastronomía

3) Medalla al Mèrit Cívic, by Obra del Ballet Popular

4) 1997 Price Restaurant of the Year, by Gourmetour

5) 1998 Premio Nacional de Gastronomía, by Academia Española de Gastronomía, Cofradía de la Buena Mesa and Secretaría de Estado y Turismo de España.

6) Price Sánchez Cotán, by Academia Española de Gastronomía

7) Price Davidoff

8) Price Nadal de la Gastronomia for being the Restaurant of the Year

9) Price Chef of the Year to Carme Ruscalleda

10) 2000 Price Golden Chef to Carme Ruscalleda, by Intxaurrondoko Gastronomi Elkartea

11) 2001 Price Dona Emprenedora to Carme Ruscalleda, by FIDEM

12) 2004 Price Restaurant of the Year, by Gourmetour

12) 2008 Creu de Sant Jordi to Carme Ruscalleda, by Generalitat de Catalunya