Eat Well In Transit
JFK INTERNATIONAL AIRPORT | New York
Uptown Brasserie, Terminal 4
House-smoked salmon, a fresh juice bar, and soul-food favorites such as fried chicken with collards and blackened catfish with cowpeas are highlights on chef Marcus Samuelsson’s menu.
LOS ANGELES INTERNATIONAL
Kogi BBQ Truck, Terminal 4
Judging from the crowds chef Roy Choi’s Korean tacos draw around L.A., his four-wheeled outpost inside American Airlines’ terminal won’t risk getting ticketed and towed for being unattended.
AUSTIN-BERGSTROM | Austin, TX
Salt Lick Bar-B-Que, West Terminal
Says an Austin-based travel agency owner, “I live about three miles from the original location, and you’d have to be a true connoisseur to know the meats aren’t sliced and sauced in the Hill Country. The brisket plate is my personal favorite – or maybe the turkey if I’m on a health kick.”
HONG KONG INTERNATIONAL
Crystal Jade, Terminal 1
“Crystal Jade is my favorite for delicious Shanghainese dishes such as pork dumplings and hot-and-sour soup with noodles,” says a Hong Kong-based travel advisor.
The Perfectionists’ Café, Terminal 2
Heston Blumenthal’s roasted chicken, fish-and-chips, wood-fired Neapolitan pizzas, and liquid-nitrogen-frozen ice cream are almost reason enough to miss flights. (Service is quick, so you won’t.)
Peach Garden Noodle House, Terminal 1
“The deep-fried prawn with wasabi salad cream really packs a punch, and travelers with sweet tooths will love the chilled black rice with ice cream in young coconut,” says a travel agency co-owner based in Singapore. “Or try one of the shave-ice desserts.”
HARTSFIELD-JACKSON | Atlanta
One Flew South, Terminal E
The world’s busiest airport finally gets a high-flying restaurant; globe-trotting New South plates range from sushi to pulled-duck sandwiches to fennel-crusted swordfish.
La Carreta, Terminal D
“I can’t go to the airport and not stop at La Carreta for Cuban coffee, a ham croquette, and a guava pastry before my flight,” says one Miami-based advisor. “If you have time to sit, order the grilled palomilla steak with black beans, white rice, and plantains – and flan for dessert.”