Cantoro Italian Market Trattoria, a local, family owned and operated Italian market crossed with a modern corner store;
Air Margaritaville, Jimmy Buffett’s airport restaurant with a local twist;
Detroit Street Café featuring Zingerman’s Coffee;
And Atwater Brewery, a Detroit favorite, that debuted downtown in 1997 with the mission to bring German brew-styles to the area.
DTW says these restaurants are the first of a phased dining redevelopment project to open. Cantoro Italian Market Trattoria opened on April 18 and is located pre-security in baggage claim. Atwater Brewery opened on June 1 and Air Margaritaville & Detroit Street Café featuring Zingerman’s Coffee opened on June 5.
Born in a food-truck and a favorite in several Seattle neighborhoods, Skillet has brought many of its menu favorites to SEA airport. The entrees include brunch favorites such as Fried Chicken & Waffle, homemade Doughnut Holes and the gluten-free and vegetarian-friendly Chilaquiles.
I guess I’ll have to forgive them for closing the Skillet in my neighborhood…
morning Terminal 2 at Chicago’s O’Hare International Airport began to smell.
a good way.
The source of the smell: aromas from the fifth annual Channel Your Inner Chef culinary competition hosted by airport restaurateur HMSHost and the Chicago Department of Aviation.
During the 30-minute in-terminal cook-off four finalists from across the country created an original recipe using any of the ingredients available to them from a shared pantry revealed at the start of the event.
At least one of the ingredients had to be something picked that day from O’Hare’s hydroponic Urban Garden.
The contest took place in front of an audience of invited guests and travelers on their way to or from their flights.
Each contestant had a cooking station to work at that included a knife tied to the table, a reminder that the event was taking place on the secure side of the terminal.
I was in the audience for this year’s competition and was pleased to see winners from past years (all women) paired up as mentors to this year’s contestant chefs and on stage to help out during the first few minutes of the contest.
Then each finalist went to work on their own, whipping up dishes that included a pasta, a unique take on shrimp and grits and a Brie Schnitzel.
A panel of local judges evaluated the contestants on their recipe, presentation, showmanship and, of course, the taste of their dish and crowned Greeley, Colorado resident DeAndre Smith as the winner.
His winning dish: a pan-seared chicken breast with a brown sugar glaze accompanied by pickled rainbow carrots with Fresno peppers, fresh lemongrass, ginger and rice wine vinegar, along with a yam purée with cumin and almonds and flash fried kale.
“I thought about what my dish would be before I
came to the contest and was just hoping the ingredients I needed would be here,”
Smith told me, “I had to make a few adjustments, but it worked out.”
Smith’s prize is roundtrip airfare for two, as well as a VIP experience for two to the James Beard Awards Gala in Chicago.
Even better: Smith’s dish will soon be featured on the menu of an HMSHost-operated restaurant at O’Hare.
Where is the food and produce you eat on a plane grown?
Starting in September, the answer for passengers on Singapore Airlines’ passengers leaving Newark for Singapore will be “indoors, nearby.”
Singapore Airlines is working with indoor vertical farming company
AeroFarms, which has reclaimed an abandoned steel mill in an industrial area
near Newark International Airport and transformed it into a 1-acre, indoor
The farm, which grows produce ‘aeroponically’ without soil,
pesticides or sunlight, can produce the equivalent of 390 acres of locally
grown produce with up to 30 harvests each year and will grow a customized blend
of fresh produce for SIA’s Newark-to-Singapore flights starting in September
“Imagine boarding a plane and enjoying a salad harvested only a
few hours before takeoff — literally the world’s freshest airline food,” said
Antony McNeil, director of food and beverage for Singapore Airlines. “The
only way to get fresher greens inflight is to pick them from your own garden.”
Singapore Airlines shared examples of farm-to-flight
dished business class and premium economy class passengers might be able to
choose from on Newark to Singapore flights:
Soy Poached Chicken:Pickled Ginger Vinaigrette, Zucchini Ribbons, with Sweet Potato Roesti, Soy Beans and AeroFarms Baby Pac Choi
The Garden Green: Poached Asparagus, Broccolini, Avocado with Shaved Fennel & Flaked Hot Smoked Salmon, with AeroFarms medley of Baby Ruby Streaks,
Watercress and Arugula, with Lemon Vinaigrette
As I reported last year in a
farm-to-flight feature for USA TODAY, Singapore Airlines’ joins several
other airlines in being super creative and eco about the food served on its flights.
Korean Air has its own company farm.
Jedong Ranch sits on 3,700 acres of South Korea’s lush Jeju
Island and has been operating since 1972, when it was purchased by the former
chairman of the airline’s parent company, the Hanjin Group.
Back then, South Korea had a beef shortage, so breeding livestock
was the first order of business. Early on, the herd was made up exclusively of
imported Angus cattle. Today the ranch is home to more than 2,200 head of prized,
grass-fed Korean native cattle known as Hanwoo.
The organic, antibiotic-free meat from these animals, and
from the farm’s flock of approximately 6000 free-range chickens, is sent to Korean
Air’s flight catering kitchens in Seoul for use in meals served to first and
business-class passengers. Some of the meat and eggs from the farm are also available,
at premium prices, for purchase locally.
In addition to raising cows and chickens, the ranch’s hydroponic
greenhouse also produces more than 210 tons of fruit and vegetables, including
red peppers, cherry tomatoes and blueberries for first
and business class in-flight meals.
JetBlue’s garden at
In 2015 JetBlue created a 24,000 square-foot milk-crate garden
outside Terminal 5 at New York’s John F Kennedy International Airport. Designed
to both create a welcoming green space and promote local agriculture, the
garden generates more than 2,000 pounds of blue potatoes, kale, carrots, leeks,
arugula, garlic, mint, basic and other herbs for local food banks.
Japan Air Lines agritourism
In 2010, Japan Air
Lines is scheduled to open an agritourism attraction on land near Tokyo’s Narita
International Airport. The ‘JAL Agriport’ will
offer visitors a chance to pick strawberries, harvest sweet potatoes, picnic,
or purchase fresh produce grown in the region. JAL says it also plans to use
some agriport produce in lounge menus and in-flight meals.
announced last year that it was joining with Crop One to build the world’s
largest vertical farming facility near the airport in Dubai to help create a supply chain of “high quality and locally-sourced
fresh vegetables, while significantly reducing our environmental footprint,”the airline said in a statement.
When you’re Stuck at The Airport you can shop, work, chat with other passengers, snooze, walk around or, of course, eat.
But how do you find the best meals, great deals or food and drink that fits your dietary needs, whether they be gluten-free or martini-driven?
If you’re heading to London, thes dining guide to the best restaurants at Heathrow Airport that I put together for AFAR should be helpful. The short version is below, so be sure to click through to see the full version.
(And if you’re heading to Los Angeles International Airport, I’ve put together a dining guide to LAX for AFAR as well. )
Heathrow airport has a restaurant directory with links to full food and drink menus on its website. Information about where to find milk for babies and meals for kids, as well the holidays and school break weeks when many restaurants let Kids Eat Free, is online as well.
A nice touch, Heathrow also has a list of all the airport restaurants where special dietary needs, including vegan, vegetarian, kosher, halal, gluten-free, dairy free and wheat-free, can be accommodated.
For passengers in a rush, Heathrow suggests downloading the Grab app to pre-order food and drink for pick-up at about 20 airport restaurants. There are also almost thirty airport restaurants where the menus has a special symbol next to dishes that can be delivered within 15 minutes of ordering for those sitting down at a table.
And venues such as Fortnum & Mason and the recently refurbished Gordon Ramsey Plane Food will put together multi-course Take Onboard meals packed in re-usable, insulated containers.
Terminal 2 – The Queen’s Terminal (Serves most Star Alliance airlines)
We like the YO! Japanese conveyor belt sushi restaurant or The Perfectionists’ Café, from British celebrity chef Heston Blumenthal, which serve British classics, plus wood-fired Neapolitan-style pizza, milkshakes and ice-cream sundaes.
Wondertree (by Giraffe) has a global menu ranging from Mexican breakfast and Hawaiian Beef Chili Bowl, to burgers, smoothie, shakes and sangria.
Terminal 3 (One World
Spuntino is the airport outpost of the popular London restaurant known for its Italian/American comfort food, Mac‘n’ cheese, pizzas, prohibition era-inspired cocktails and great blues soundtrack. The Curator has an extensive drink menu and a menu with open sandwiches, burgers, salads, pizzas and British classics, such as Steak & Ale pie. Oriel Grand Brassiere.
Terminal 4 (Mainly
Sky Team member airlines)
The Commission (by Drake & Morgan) offers travelers everything from burgers and salads to fish & chips and hearty steaks. Head to Comptoir Libanais for a great array of authentic Lebanese and Middle East dishes, including mezze platters, falafel wraps and lamb kofta.
Terminal 5 (British
passengers will find a branch of the Italian food chain, Carluccio’s,
George, serving British pub dishes such as Cottage Pie and fish &
chips, pre-security in Terminal 5.
Favorites include the Fortnum & Mason Bar, where you can order champagne, wines or a cocktail to go with that salt beef open sandwich, half lobster or plate of oysters. No time to dawdle? Gourmet meals (from tuna niçoise to several sizes of caviar plates) can be packed in re-usable “hamperlings” for an in-flight feast.
Gourmet multi-course picnics (start, main, dessert and bottle of water) packed in insulated carry-on totes are also available at Gordon Ramsey Plane Food, a Terminal 5 treasure recently refurbished and relaunched with a new cocktail bar, refreshed dining room and open-kitchen Asian food bar.
Opereted by HMSHost, the more than 1,600 square-foot full-service restaurant and bar is located at Concourse A by gate A15.
A local favorite, the Christian Moerlein Brewing Company opened in 1853 in Cincinnati’s Over-the-Rhine neighborhood. The new Christian Moerlein Malt House Taproom at CVG brings a taste of the brewery’s heritage to the airport with both handcrafted brews and a menu that includes meat and cheese boards, salads, burgers, and other beer-friendly entrées.
Among the Christian Moerlein’s signature craft beers being served in a setting reminiscent of Cincinnati’s celebrated 19th century beer gardens is a special new brew called JET CVG.
Here’s the brewery’s description of the JET CVG beer:
It’s a German-style Schwarzbier beer that “jet” black in color with a light mouth feel and clean lager taste. It pays tribute to Cincinnati’s German brewing legacy featuring Old World Pilsner, Munich, Caramunich II, Carafa III, and Chocolate malts as well as German Hersbrucker hops. Aroma and flavor are a combination of roasted malts, slight coffee, and hints of tobacco.