Inspiration

The Best Airport Restaurants in the World

We asked our network of trusted travelers with very discriminating palates (Daniel Boulud, Jamie Bissonnette, and Dominique Ansel among them) what restaurants and bars they’ve discovered on the way to the gate. Their go-to dishes—from roast duck noodles to short rib tortas and soft-shell crabs—will leave you craving a layover.
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    We asked our network of trusted travelers with very discriminating palates (Daniel Boulud, Jamie Bissonnette, and Dominique Ansel among them) what restaurants and bars they’ve discovered on the way to the gate. Their go-to dishes—from roast duck noodles to short rib tortas and soft-shell crabs—will leave you craving a layover.

  • Dallas/Fort Worth (DFW)

    “I happened into Cousin’s Bar-B-Q one day and ended up almost missing my flight because I got seconds. Have some pulled pork, then go back for brisket. Don’t take it on the plane or you’re likely to be mobbed.” Terminal D—Daniel Holzman, chef, N.Y.C.’s Meatball Shop

  • Boston Logan (BOS)

    “Legal Sea Foods is the ideal place for airport breakfast. I arrive extra early to have fried eggs, coffee, and a Bloody Mary.” Terminals B and C—Jamie Bissonnette, chef, Coppa and Toro in Boston; Toro in N.Y.C.

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    John F. Kennedy, New York (JFK)

    “The Palm Bar & Grille is a great outpost of this restaurant that’s known for its meat. I order the Bozzi burger with aged Gouda, smoky barbecue sauce, and crispy fried onions. You also can’t go wrong with the steaks.” International Terminal 4 —Marc Murphy, chef, N.Y.C.’s Landmarc and Ditch Plains restaurants; judge on the TV show Chopped

    “I have to order the fried chicken with collards and mashed potatoes or Grandma’s Meatballs at Uptown Brasserie.” Terminal 4, near Gate B32 —Richard Blais, chef/restaurateur

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  • San Francisco (SFO)

    “Fung Lum for the Roast Duck Noodles—it’s topped with half a duck, so it’s both delicious and filling before a long flight.” International Terminal, Main Hall–Masaharu Morimoto, chef, Morimoto restaurants

    “Cat Cora’s Kitchen is so good. Order the oysters, grilled artichokes, and saffron mussel penne pasta.” Terminal 2, Boarding Area D—Grant Achatz, chef, Alinea and Next in Chicago

    “I often get a classic New England clam chowder, a big seafood salad, and an adult beverage depending on the time of day, usually a chardonnay, at Yankee Pier. This restaurant is made for those on the go. It’s perfectly located at the start of the busiest terminal—United’s— and they get you in and out in 20 minutes, especially if you eat at the counter.” Terminal 3, near Gate 72—Chip Conley, head of global hospitality and strategy, Airbnb

  • San Francisco (SFO)

    “I’m totally addicted to Ebisu. I always get the same thing: edamame, shrimp tempura, udon, and a very cold Asahi.” International Terminal, Main Hall North Food Court, near Boarding Area G—Rainy Chan, general manager, The Peninsula Hong Kong

    “I recently had the Dungeness crab cake and a glass of white wine at Lark Creek, and it was the greatest thing in the world.” Terminal 2, Boarding Area D—Jonathan Waxman, chef, Barbuto in N.Y.C. and Adele’s in Nashville

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  • Hartsfield-Jackson Atlanta (ATL)

    "The Southern food at One Flew South is good, but the wine list is the star, with expertly chosen wines by the glass. For me it’s a toss-up between a Vouvray and Heidsieck Monopole Champagne.” Terminal E—Geoffrey Zakarian, chef/ partner, N.Y.C.’s Lambs Club, among others

    “One of the best pies in the country is at Varasano’s Pizzeria.” Concourse A—Richard Blais

  • Nashville (BNA)

    “Yazoo Brewing Company has a draft beer stand in the middle of the airport. I love that you can walk up and get a killer beer to enjoy with your barbecue.” Concourse C—Jonathan Waxman

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  • McCarran, Las Vegas (LAS)

    “My go-to before a long trip is a slice of pepperoni pizza from Vegas staple Metro Pizza.” West D Gates—Jon Gray, vice president/general manager, Linq, Las Vegas

  • Washington Dulles (IAD)

    “Go to Matsutake Sushi for the deep-fried soft-shell crab.” Concourse A—Reem Acra, fashion designer

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  • Miami (MIA)

    “I have my vaca frita and espresso at the counter at La Carreta.” Terminal D West, Gate D37—Jesse Schenker, chef/owner, The Gander and Recette in N.Y.C.

  • General Mitchell, Milwaukee (MKE)

    “I go with the beer-boiled Johnsonville Brat and a side of fried cheese curds at Northpoint Custard.” Main Terminal—Julia Jaksic, executive chef, Employees Only in N.Y.C.

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    LaGuardia, New York (LGA)

    “Bisoux is an excellent Provençale-inspired bistro. Order the poached chicken salad with ratatouille, hardboiled eggs, and pesto.” Terminal D, Gates 3–4—Marc Murphy

    “An Americana burger—a single patty topped with American cheese—at Custom Burgers by Pat LaFrieda.” Terminal D, Food Court—Richard Blais

  • London Heathrow (LHR)

    “Carluccio’s is a wonderful place to have eggs and coffee before a long flight. It’s also my secret resource for Italian sweets to give as gifts.” Terminals 4 and 5—Ambra Medda, co-founder/creative director, shopping site Larcobaleno.com

    “When I visit my restaurant in London, I go to Gordon Ramsay’s Plane Food and order the butter chicken curry with fried chickpea rice.” Terminal 5 —Daniel Boulud, chef/restaurateur

    “Caviar and a glass of champagne at the Caviar House & Prunier Seafood Bar. It’s a tradition that my grandfather kept, dating back to when caviar was served in first class.” Terminals 1, 2, 3, and 4—Brenda Valansi, founder, ArtRio International Art Fair

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  • Singapore Changi (SIN)

    “This is the only airport I’ll get to four hours early just to eat before a flight. They have hawker-style food throughout Changi, and my absolute favorite is the chili crabs at Kampong Cafe.” Terminal 3—Ken Oringer, chef, Boston’s Clio, Uni, and Coppa, among others

  • Santos Dumont, Rio (SDU) and Congonhas-São Paulo (CGH)

    “The traditional Brazilian cheese bread at Casa do Pão de Queijo is my favorite. I always buy two and take them on the plane.” Departures Terminal, near Gate 36, Santos Dumont; Passenger Terminal Area T1, Congonhas—Brenda Valansi

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  • Hong Kong (HKG)

    “There’s a great mix of options here, from kiosks that let you grab that last bowl of wonton noodles to seated dining, like Maxim’s, which has solid dim sum. I arrive early to grab a meal there.” Terminal 1, Level 8—Dominique Ansel, owner, Dominique Ansel Bakery in N.Y.C.

  • Narita, Tokyo (NRT)

    “To me, eating airport sushi is a hazard to yourself and others on the plane, but on the past two trips to Japan I’ve stopped at Sushi Kyotatsu, which had a huge line for sushi to go and a line down the corridor to stay. The quality of the fish was beyond superb, and you have a fantastic view of the planes taking off. It’s a perfect farewell to Japan.” Terminal 1, No. 3 Satellite, Third Floor —Chris Cosentino, chef, Boccalone and Porcellino in San Francisco

    “I fly to Japan frequently—it’s one of my favorite places—and I always get zaru soba with tororo at Sanbei. For the ride back home, I pick up oshizushi at Kyotaru—it’s a type of pressed sushi that’s formed from a special wooden box mold.” Terminal 2, Main Building, Fourth Floor —Steven Alan, fashion designer

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  • Rome Fiumicino (FCO)

    “A classic porchetta roll from Colosseum. It’s deboned rotisserie pork with crispy crackling and a wonderful herbed stuffing inside fresh-baked bread.” Terminal 1 Food Court—Lauren Yates, founder, Ponytailjournal.com

  • Dubai International (DXB)

    “Cádiz Tapas for when I need a little wine and have time to wind down before my flight.” Terminal 3, near Gate B26 —Reem Acra

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  • Venice Marco Polo Airport (VCE)

    “The mozzarella pomodoro pane tostato at Rustichelli & Mangione is amazing.” Ground Floor, before Security—Antonio Sersale, owner/director, Le Sirenuse, Positano, Italy

  • Cam Ranh, Vietnam (CXR)

    “The Ad Coffee cafe has the best syrupy Vietnamese coffee and cappuccino in the country.” Domestic Terminal—Neil Jacobs, CEO, Six Senses Hotels Resorts Spas

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  • Suvarnabhumi, Bangkok (BKK)

    “Miracle Food Village serves a delicious sticky rice with mango.” Near Entry Gate 5—Valentina Rice, founder, Manykitchens.com

    “A bowl of tom yum talay, a really delicious Thai seafood soup without noodles, at Kin Ramen.” Concourse D—Tim Wildin, brand director, ShopHouse Southeast Asian Kitchen

  • The Winner

    Tortas Frontera by Rick Bayless, at Chicago O’Hare (ORD)

    Our experts agree: Rick Bayless, who brought high Mexican to an American audience, has the best airport restaurant in the country. Chef Anita Lo of N.Y.C.’s Annisa says Tortas Frontera “is one of a few that actually deliver and live up to the chef’s name.” Michael Chernow of N.Y.C.’s Meatball Shop says it’s “the best airport food I’ve had to date,” and chef Jonathan Waxman deems it “really special.” What to order? Daniel Boulud likes “the braised short rib tortas à la plancha,” Chernow gets the “eggs and rajas torta or smoked pork mollete,” and Lo goes for the beer-braised short rib torta: “It comes with these tangy pickled jalapeños, cheese, beans, and cilantro.” Chef Grant Achatz says save time for a Deal-Breaker margarita. Terminal 1, Gate B11; Terminal 3, Gate K4; and Terminal 5, Gate M12

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    Regional chains are wising up to travelers’ craving for authentic local food even (and especially) at the airport. Here are five of our favorite outposts.

    1. Shake Shack New Yorkers queue up for the burgers in the city, but for the sausage-and-egg breakfast sandwich, they have to hit JFK: It’s available only at the airport.

    2. Whitt’s Barbecue Travelers can get one last slaw-topped pulled-pork slider from the beloved smokehouse at Nashville’s BNA.

    3. Umami Burger L.A.’s cult burger joint didn’t dumb anything down for its LAX outpost, where the insanely good truffle burger is on the menu.

    4. The Plant If ever there was a time to guzzle the San Francisco chainlet’s ginger-spiked Immune Builder juice, it’s at SFO, before you spend hours with a sniffling seatmate.

    5. Gustav’s Pub & Grill The popular Portland, Oregon, beer hall keeps the good times rolling with a bratwurst and a stein of bock at PDX.