Stuck At The Airport » airport food

Looks what’s popped up at Chicago O’Hare International Airport

Harriet Baskas — Wed, 16 Jul 2008 14:41:07 +0000

Garrett Popcorn Shops, well-known and much loved around Chicago for more than 50 years now, has opened its first airport location at Chicago’s O’Hare International Airport.

This first branch is in Terminal 3, near Gate H1. Another branch should pop up soon in Terminal 1, between Gates B9 and B10.

In addition to the cheese-flavored air-popped popcorn, friends tell me the popcorn shop makes macadamia -nut and caramel crisp popcorn.

Better yet – the airport shops will be selling the popcorn by the bag and by the one or two gallon tin!

Photo courtesy Garrett Popcorn Shops

Norm! We missed you

Harriet Baskas — Thu, 19 Jun 2008 14:17:00 +0000

Each weekend during cruise season (November – April), the Ft. Lauderdale-Hollywood International Airport (FLL) fills with hundreds of travelers who have nowhere else to go.

During a cruise, it’s all about “Sit back, relax, take a swim, have a drink.” But when the cruise is over, passengers are rushed ashore early in the morning so the ship can be readied for the next wave of guests, who begin boarding mid-afternoon.

That leaves thousands of passengers with lots of time between getting off the ship and getting on a plane home. And while some people use that time to go to the beach or tour the city, most just head straight to the airport and hang around.

In most parts of FLL, travelers aren’t allowed to pass through security until shortly before their flights. So it’s no wonder that the airport’s tropically-themed Corona Beach Bar, pre-security in the baggage claim area of Terminal 1, has gotten so popular.

There are umbrella-topped tables, palm trees just outside the window and, during cruise season, live music. Off-season it seems to draw plenty of locals and frequent travelers: according to an airport spokesperson, the bartenders know the regulars by name.

Love that airport food?

Harriet Baskas — Wed, 04 Jun 2008 13:26:34 +0000

At Dallas-Fort Worth Airport, you just might. Chef Tim Love, the guy who wears a cowboy hat instead of a toque and who is known as “the foremost pioneer of urban Western cuisine,” has brought his tasty fare to DFW airport – in grab ‘n go form.

HMS Host is featuring Chef Love’s creations at the recently opened Z Market in Terminal B. The shop blends convenience store with upscale western-deli. In addition to sandwiches, salads and gourmet entrees, the offerings include a wide assortment of natural snacks such as gluten-free fudge brownies, gluten-free chocolate chip cookies, and organic healthy hemp bagels.

Photo courtesy DFW airport

Candy is dandy… especially at the airport

Harriet Baskas — Thu, 08 May 2008 17:08:55 +0000

One way to stay healthy when flying from one side of the country to another is to make sure you eat good food along the way. It’s getting easier to find healthy options at many airport restaurants and food-courts, but I still make sure to carry cut-up veggies, protein bars, and nuts and raisins in my purse.

But sometimes you need a little something sweet and sinful. So I’m pleased to learn that two new branches of the award-winning Natalie’s Candy Bar have opened at Dallas-Fort Worth International Airport (DFW). In addition to the hard-to-miss original location in Terminal D (Gate 16), there are now branches of these colorful candy stores in Terminals A and B.

Photo courtesy: Dallas-Fort Worth International Airport

New in Nashville

Harriet Baskas — Thu, 13 Mar 2008 14:19:11 +0000

Some travelers had a tasty time at Nashville International Airport (BNA) yesterday. The airport threw a party to celebrate the opening of a dozen new food, beverage and retail vendors in the terminal.

Free food samples included meatloaf and peach cobbler from a branch of local favorite Swett’s, and cheesecake and turkey Reuben sandwiches from a New York-style deli named Noshville (as in “I’m hungry. Let’s nosh when we land in Nashville.”)

The food give-away is over, but the expanded dining options remain.

Photo courtesy: Devi Sanford