Food

2017 Airport Restaurant Month underway

It’s back!

Airport Restaurant Month.

During May, close to 100 HMSHost restaurants in more than 50 airports across North America are offering their version of the restaurant week concept diners are familiar with in many cities.

Restaurants on this list are offering their version of set tasting menus:

  • Flatbreads such as the Heirloom Tomato or the Crispy Eggplant version with creamy brie, caramelized onions, baby spinach, and a honey mustard vinaigrette.
  • Sandwiches such as the Grilled Chicken Gyro or the Cilantro Lime Shrimp Wrap in a flour tortilla with jalapeño crema, roasted corn, and black bean slaw.
  • Premium beef burgers such as the Asian Burger with hoisin ketchup, ginger sesame cabbage slaw, chili garlic mayonnaise or the Caprese Burger with vine ripe tomato, mozzarella, balsamic onions, and a basil pesto aioli.
  • Entrées such as the Pan Roasted Salmon or the Grilled Shrimp Skewers with pineapple, scallions, toasted sesame, and a hoisin glaze.

 

The dishes come with a variety of accompaniments, including a Peach Arugula Salad with roasted red peppers, toasted walnut, and strawberry balsamic vinaigrette or pickled vegetables, seasoned fries, grilled asparagus and a daily creation of a chef’s potato.

 

Greek diner opens at Pittsburgh Int’l Airport

 

 

I’m a big fan of diners – real diners. And from the looks of it, the Marathon Diner that just opened in the AirMall’s Center Core food court at Pittsburgh International Airport is pretty close to the real thing,

Promising “diner food with a Greek flair,” the new eatery  pays homage to the owner’s grandfather, who operated the Marathon Restaurant in downtown Pittsburgh during the 1930s.

On the menu: the Marathon Gyro, Greek Burger, Greek Lemon Chicken Soup made in-house from a traditional family recipe, rice pudding and “My Big Fat Greek Omelet.”

 

While you’re at Pittsburgh International Airport, check out their art collection , which includes Robert Fraley’s Robot Repair, a mobile by Alexander Calder, exhibits about Andy Warhol and Mister Rogers and other fun stuff.

And take a moment to appreciate terrazzo floor.

 

Andy Warhol Wallpaper at PIT

Northwest menu debuts at Delta’s Sky Club at Sea-Tac Airport

 

 

It’s been six months since Delta Air Lines opened a new Sky Club on Concourse A at Seattle-Tacoma International Airport. And, from the views of Mt. Rainier to the in-house spa, the artwork, the soaring ceilings, the bar and the food offerings, it’s still quite a thrilling and surprising space to visit.

 

A few weeks ago Delta upped the Sea-Tac Sky Club offerings quite a bit with the formal roll-out of a seasonal and locally-inspired menu created by highly regarded Seattle chef and restaurateur Ethan Stowell, who has about a dozen eateries in the city, including four in my neighborhood alone.

The snacks I nibbled on when Delta’s new Sky Club at Sea-Tac opened were fine, but now club visitors will find a variety of salads, including a house-roasted chicken salad with Washington-grown jazz apples, cranberries, dill and mint; a weekly rotation of crudité and dips, including mixed Mediterranean olives with orange zest and fresh herbs; a tasty pasta dish, as well as fresh popcorn with a hard-to-resist fennel pollen topping.

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In a phone chat, Stowell told me his goal was to create a menu that leans towards “lighter, fresher, brighter foods” that are vegetable and protein-focused, rather than “rib-sticking heavy foods,” and to offer “a taste of the bounty we have here” in the Northwest, such as asparagus and peas, which are definitely fresh right now.

As you might imagine, Stowell is a busy guy. So he said when Delta asked him to get involved with the club menu he was only interested if he was going to be allowed to put his own spin on it.

“They’re definitely let me put my take on it,” said Stowell. “I’m not saying it’s an Ethan Stowell restaurant in the club, but it’s as close to having a branded restaurant in a club as you possibly can.”

If the airport club partnership works out well, the next logical step might be for Stowell to create menus for Delta passengers to dine on in the sky.

“We’ll probably get there,” said Stowell, “We’re in that getting to know each other phase.  We both want this first project to be successful, but that will be the logical next step.”

 

Spotted at United’s Terminal C at Newark Liberty Airport

This week I had the pleasure of touring the restaurants and shops at United’s Terminal C at Newark Liberty International Airport with Eric Brinker from OTG, the company that has been transforming traditional airport concourses into snazzy iPad-adorned destinations.

Stay tuned for a more detailed report on what’s there- and especially what’s about to be there – but as it’s Friday I wanted to share these two pictures of items I spotted on my tour.

Above are some fun candies sold alongside vinyl records and turntables at the gift shop next to the CBGB L.A.B.

Below, LEGO airplanes you can buy with cash – or United airlines miles – at the Miles Shop inside the terminal. You can also use your miles to pay for food and drinks purchased in the terminal.

 

Green(er) dining at Portland Int’l Airport

Oregon’s amenity-rich Portland International Airport, which last month opened a ‘micro-cinema’ showing short films made by Portland and Oregon-based filmmakers, has a new, green amenity: real dishes and silverware for diners at the food carts (another cool amenity) in the pre-security area of the Oregon Market shopping and dining area.

The switch from disposable dishes is already underway.

My tasty PDX food cart meal last month was on a ‘real’ plate with silverware and getting a to-go container for leftovers was not a problem.

The pilot project is scheduled to run through June and has among its goal reducing airport waste from single-use containers.

After June, the airport will evaluate results of the test and perhaps make real dishware permanent.

A good idea I’m going to start looking for at other airports too.