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America’s Best New Airport Restaurants

If you’re used to traveling the country you’re probably aware that knowing the best places to dine can certainly help to make any trip more enjoyable, so Haute Living takes a look at some of the best new airport restaurants in New York, San Francisco and Atlanta.

If in-flight meals do nothing for you, it’s probably handy to know where the good restaurants are in the airport before boarding time.  Here’s a rundown of a few great airport restaurants around the country.

New York City’s John F. Kennedy International Airport

Opened in 2008, all of JFK’s Terminal 5 restaurants are run by OTG Management. Your options here include restaurants such as the lounge-like sushi bar Deep Blue, the high-end steak house 5iveSteak, the Spanish taperia Piquillo, the modern-Italian trattoria Aero Nuova and the small Parisian brasserie La Vie. Each spot features a menu designed in consultation with a local chef.

At Piquillo you’ll find am ambiance that resembles the inside of a modernist wine cellar with vaulted, tiled ceilings. There is a bar where you can order tapas and Spanish sandwiches created by chef Alex Raij, who also has two Manhattan restaurants, El Quinto Pino and Txikito. Try the creamy croquetas and flight-friendly bocadillo of Serrano ham on a tomato-rubbed baguette or the friend-calamari sandwich with spicy mayonnaise.

At 5iveSteak you can try a hamburger made from a blend of short rib, brisket and chuck from status butcher Pat LaFrieda.

In Terminal 2 of JFK, you can also find some tasty restaurants. There are sleek new kiosks featuring a sea of iPad-equipped tables from which you can order food and play games. Croque Madame offers an anytime menu of fast French food such as crepes, quiches, sandwiches and salads by chef Andrew Carmellini. You can also try Bar Brace for some bruschetta and a roasted-beet salad from consulting chef Jason Denton.

San Francisco International Airport

In Terminal 2 at San Francisco International Airport you can find some of the airports best food spots such as the Napa Farms Market, Acme Bread and Cowgirl Creamery.

The Market has a Vino Volo wine bar and bottle shop where travelers can taste wines like the Napa Cabernet before grabbing bottles from the California-heavy shelves to take home as souvenirs. At the back of the Market there are two takeout counters; Tyler Florence’s Rotisserie (and outpost of his Napa restaurant that serves fat, fluffy waffles at breakfast and rotisserie chicken and market-driven sides for lunch and dinner) and Live Fire Pizza (where you can get treats like a lox-and-cream-cheese pie).

Located at the end of Terminal 2, there is a Cat Cora, which overlooks the runway and the Bay Area hills. The restaurant is known for being a great place to grab some fresh seafood.

Hartsfield-Jackson Atlanta International Airport

The extremely organized Atlanta airport has its concourses lined up in a row, A through E, which are connected via a long underground tunnel. In Concourse E you’ll find the sleek One Flew South restaurant, which is hidden from the bustle behind a slatted wooden wall and featured an interior dominated by a calming photomural of a Georgia pine forest. One Flew South is technically two restaurants with two different menus run by chefs who are much more involved in the day-to-day opeations than their consulting peers. First there is a long marble sushi bar where chef Allen Suh serves nigiri and familiar maki rolls. Secondly there is a menu from chef Duane Nutter who pulls flavors from Japan and mixes them together with Southern dishes.

New York City’s LaGuardia Airport

Quickly catching up to JFK in terms of dining options, LaGuardia Airport’s Terminal D features an outpost of Bar Brace and Bisoux, where consulting chefs Lee Hanson and Riad Nasr have recast the menu from their Manhattan restaurant, Balthazar. Serving a respectable onion soup and steak frites, this airport iteration looks nothing like the city Soho brasserie, but the food is still decent.

Also in Terminal D, Tagliare serves Sicilian and thin-crust pizzas under the direction of Dominick DeMarco Jr., whose father runs Brooklyn’s iconic slice joint Di Fara. Next door is Custom Burgers by Pat LaFrieda, where beef is packed into craggy patties ordered via touch screen. Custom Burgers lets you tweak your order to the limits of your imagination.

Source: Food and Wine

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New York February / March 2014
New York February / March 2014