Airport Restaurants

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 concur up images of white tablecloth restaurants with gleaming silverware and sparkling crystal glassware, think again. Those delicious delicacies are being consumed at airport eating establishments by passengers waiting for their flight to take off.

In years past, many travelers sought to avoid eating in airline terminals which often offered 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.

Those patrons who were munching on fare that would be at home in Europe were seated in the ECCO restaurant at the Hartfield-Jackson Airport in Atlanta, Georgia. While 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 like roasted pork shoulder and braised beef. Of course, 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, also are tempting taste treats available to travelers. Southern Food reigns supreme at several eateries in Atlanta’s Hartsfield-Jackson Airport. 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 State standbys like Tex-Mex selections are served up at the Dallas-Fort Worth International Airport. Adding fun to the scene is a coffee-making robotic arm named Gizmo which dishes out the brew. The plan is to have a robot deliver coffee directly to customers’ gates beginning sometime in 2026.

Miami International Airport serves as a hub for flights to Cuba and a kitchen for food from that island nation. Croquetas (ham croquettes), ropa vieja (shredded beef) and pastilitos (sweet treats) are among tidbits which are available reminiscent of their home country.

Black culture and cuisine also get a nod. In 1946, the Jackon Soul Food restaurant opened its doors in Miami’a Black Heritage neighborhood of Overton. An offshoot of that establishment at the airport recently began dishing out fried catfish, candied yams, collars greens and other familiar favorites using the same family recipes.

Washington State is about as close to Japan as anywhere in the continental U.S. 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 sweets 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’s packaged in a can which is designed to appear as if it’s 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 edible.

Passengers waiting for their flight at the Denver International Airport may take a trip to the past at the Williams & Graham speakeasy. That cocktail bar evokes Prohibition days with its location, hidden behind an unassuming bookstore façade; intimate setting, and extensive collection of spirits. The atmosphere recalls the allure and secrecy 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.

If organic offerings aren’t your favorite fare perhaps cake in a can will titillate your taste buds. If collard greens sound yucky maybe international indulgences will fit your fancy.

People don’t usually select an airport from which to depart or fly into when they’re planning a trip based on its selection of food options. However, the choice of places to eat before embarking on a journey can add to the pleasure of a journey even before they take to the air.

The Aircraft Owners and Pilots Association has compiled a list of favorite airport restaurants from its members and staff pilots. For more information log onto aopa.org.