Airport food

Tasty event at Atlanta International Airport

 

Travelers passing through Hartsfield-Jackson Atlanta International Airport on Wednesday, November 1 (2017) will be able to join the airport’s 3rd annual Taste of HartsfieldJackson event in the domestic terminal atrium from 11 a.m. to 3 p.m.

$10 buys 10 tickets, each good for one food sample and includes concessionaires such as Atlanta Chophouse & Brewery,Carrabba’s Italian Grill; Piece of Cake; Villa Fresh Italian Kitchen; Phillips Seafood, Sweet Georgia’s Juke Joint; Papi’s Cuban & Caribbean Grill; Atlanta Braves All Star Grill; Shane’s Rib Shack;  Cat Cora’s Kitchen; Jekyll Island Seafood Company and Sweet Auburn Market. Buy tickets here.

The event, which benefits a local charity that fights childhood hunger, will also include a chef’s competition featuring celebrity chef Cat Cora and a timed culinary challenge.

 

 

 

Piles of pancakes at DFW Airport

 

 

Travelers passing through Dallas Fort Worth International Airport can get pancakes 24 hours a day now that an IHOP Express has opened in Terminal E.

The first post-security IHOP in an airport, this branch has sit-down and take-out options, a bar serving everything from mimosas and local craft beer to specialty coffee drinks and a menu with sandwiches, omelettes and, of course, stacks and stacks of pancakes.

(Since December, 2013, there also been a pre-security IHOP Express at Hatsfield Jackson Atlanta International Airport)

So, like the traveler in this video, there’s now no longer a need to bring your own pancakes to the airport.

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Philadelphia International Airport celebrates shiny new Terminal B.

Philadelphia International Airport held a celebration this week for its shiny new Terminal B.

With American Airlines and the hospitality group OTG, PHL invested $30 million to makeover Terminal B with new restaurants, shops, and more than 2,000 power and USB ports built into redesigned seating.

Much of that seating comes with OTG’s familiar tablets, which not only let passengers order foods and goods from nearby venues to be delivered to them at their seats, but gives them access to Wi-Fi, flight tracking and games.

New to Terminal B are: the French‐inspired bakery Boule Café, Mediterranean mezze concept Baba Bar, Italian eatery CIBO Bistro & Wine Bar, beer & brat restaurant Germantown Biergarten, steak & chop house Independence Prime, fresh sushi at Noobar, Philly comfort food at the LOVE Grille and Neapolitan Pizza at Mezzogiorno.

In addition to the improvements by OTG to the gate areas, the airport did a “Touch Every Surface” program that includes new ceiling tiles, new heating and air conditioning, new ceramic tiles and refinished terrazzo floors.

Nice!

Airport Restaurant Month is back for October

Airport Restaurant Month  is back during the month of October at more than 100 HSMHost restaurants in 50 North American airports.

Menus vary by restaurant location (and are not prix fixe) with select restaurants offering special customized menus that spotlight their own flavors and trends.

A sample of Airport Restaurant Month’s October 2017 menu items include:

  • Shrimp & Noodle Broth Bowl that includes tomato, spinach, and cabbage
  • Crispy Half Chicken topped mushroom gravy and served with garlicky mash and brussels sprouts
  • Harvest Flatbread topped with grapes, blue cheese, walnuts, and arugula – paired with a side salad of spinach, apples, carrots, and an herb vinaigrette
  • Croque-Monsieur that includes ham and Swiss cheese draped in cheese batter and grilled to perfection
  • Extra Blue Burger with crumbled blue cheese, smothered in blue cheese dressing and bacon.

For a full list of participating locations and more menu items, see Airport Restaurant Month.

 

 

Ice-cream flavor honors Portland Int’l Airport

Portland, Oregon-based ice-cream maker Salt & Straw  has created a special ice-cream in honor of the award-winning Portland International Airport.

Called “PDX Rainwater and Spruce Tips,” the ice-cream celebrates the experience of arriving at PDX, which Salt & Straw describes as “being swarmed by the misty rain as Mt. Hood comes into view, soaking up a deep breath of spruce-laced Pacific Northwest air, being chilled to your bones and loving every moment of it.”

To make the ice-cream, Salt & Straw simmered Doug Fir tea and spruce needles in Oregon rain water and some Jacobsen Salt (harvested from Oregon Coast) and hazelnut bark brittle made with a some local Cocanu chocolate.

Sound intriguing?

Salt & Straw will be handing out free samples of the airport-themed ice-cream at PDX Airport on Wednesday, September 13 from 11 a.m. to 2 p.m on Concourse D.

Larger, single scoop cups of the creamy treat will be for sale at the airport  – at Tender Loving Empire and Country Cat – and in town at the Salt & Straw shops from September 13–17 to coincide with Feast Portland.

 

(Photo courtesy Salt & Straw)