Scott McCartney describes some of his favorite foods at airports. They face huge challenges but the reward like increased exposure worth it. The food has become more sophisticated as time goes by and the best include the brisket burger at the Salt Lick in Austin’s Airport and the Cobb salad at the Encounter restaurant at Los Angeles International.
- Airport food has gone first-class at most terminals, with celebrity chefs, sit-down restaurants, farm-fresh ingredients and expense-account wines.
- Gourmet has taken off at airports because travelers are, on average, a fairly affluent group willing to splurge on vacation or business trips.
- despite higher costs, most airports insist that prices be near regular prices outside the airport, making carpaccio of profit margins.
“The restaurants closest to the airlines with the most delays and cancellations typically do extremely well.”