Besides shopping, the modern business traveler is tempted by sipping, dipping, nibbling, and noshing while waiting for late departures and during layovers. Any jetsetter knows: airport dining around the world has had an extreme makeover. Forget the ubiquitous burger and latte. We’re now talking vintage wines and micro-brewed beers, overstuffed deli sandwiches, and green chile tamales.
Going global? The aromas of ethnic cuisine waft through numerous international and domestic terminals. Everything from pork and ginger dumplings, lamb tajine, seafood paella, saffron-infused curries, and Tex-Mex barbecue ribs are offered to replace or supplement on-flight (on-flight?) meals. From artisanal breads and homemade desserts to grilled ribeye steaks and roasted poulet prepared by celebrity chefs, current airport food options (depending on where you are) may actually help ease the pain of a three-hour flight delay.
The transformation of London's Heathrow Airport into a city within itself is evident before and after security, where as its terminal concourses cater to international taste buds. French bistros, organic juicebars, Italian trattorias, and Gordon Ramsay's Plane Food offer cuisine that would please any travel-weary gourmand. Singapore's Changi, considered one of the world's premiere full-service airports, has responded to multicultural dining demand by featuring Asian spices, vegetarian and Halal dishes, and cocktail lounges in elegant restaurant settings or takeaway. Whether it's the barbecued pulled pork sandwich at Dallas-Fort Worth International Airport, clam chowder from Legal Seafood's at Boston's Logan, chicken burritos in Phoenix, or a Five Guys home-made burger in Washington's Reagan or Dulles terminals, culinary choices are expanding beyond stale packaged sandwiches and deep-fried fast food.
Eating before boarding may indeed be the best way to avoid brick-hard rolls and leathery beef on your tray table in-flight; and that’s if you’re lucky enough to be offered a meal, which many US airlines no longer do. As cash-strapped airlines cut back on catering on both short- and long-haul flights, it may also prevent hunger pains should food service be limited or cancelled without warning. But with many terminals looking like an international food court with rows of brand-name franchises and unique eateries, are there healthy precautions to take before traveling in a confined space for extended periods of time? Read More »
Top Ten Tips While In the Terminals
- Hydrate with water Depressurized cabins with dry, recirculated air poses problems for the skin, eyes, and nose. Drink water before and throughout your flight to offset dehydration and combat jetlag. Use bottled water; never drink from airplane taps. Suggested amount: 8 ounces/250 ml every hour.