You’ve printed your boarding pass and made it through the dreaded TSA line. Now it’s time to eat. Once upon a time, your hunger pangs would have to decide between a prepackaged tuna sandwich and a bag of chips. These days, airports are stocking themselves with the crème de la crème of eateries, and chefs from around the world are making it their business to ensure that every frequent flyer has a flavorful departure. Here are some of our favorites.
ROOT DOWN
This nationally acclaimed, award-winning restaurant provides guests with a unique variety of seasonal dishes that range from Thai to Colombian, Greek and Mongolian. If that’s not enough to make your mouth water, Root Down’s menu provides vegan and gluten-free options for guests with dietary requirements. The food shares the stage with the globe-lit ceiling at the Denver International Airport restaurant at Concourse C.
SHOYU
Forget the lengthy flight to Japan; the Minneapolis-Saint Paul International Airport is bringing Japan to you at Terminal 1. Under the direction of Chef Koshiki Yonemura Smith, Shoyu’s menu offers a modern Japanese dining experience with a variety of ramen, sushi and dumpling dishes. The noodles and dumpling wrappers are made fresh every day behind a glass structure, allowing fliers to watch the process up close.
BERGHOFF CAFÉ
Established by German born immigrant Herman Joseph Berghoff, Berghoff Café is an extension of the popular draft beer company that rose to power as a family enterprise in the late 1800s. Now an iconic Chicago dining company with multiple experiences, it’s no surprise the latest venture is situated in the center of O’Hare International Airport at Terminal 1. The menu is simple: hearty, hand carved, traditional German sandwiches served with an old-fashioned Berghoff root beer to wash it down—the way Herman would want it.
