14 Major Chefs Pick The Best Airport Restaurants Around the World

Posted in Asia, At the Terminal, ATL, BNA, BOS, DFW, Domestic US, England, HKG, International, JFK, LAX, LGA, LHR, MIA, NRT, ORD, SFO, SIN

If you want to find the best restaurants, you have to go to someone on the inside. While food writers like me think we’re the experts, the true voices of reason come from inside the kitchens themselves: the chefs. That’s why I put so much stock in this list that Conde Nast Traveler put together of the Best Airport Food in the World. They asked some of the biggest names in food today (Grant Achatz, Anita Lo, Morimoto) where they like to eat when they fly and the list they came up with is wonderful. Make sure to click over to the slideshow so you can see the original article, but for the click-averse, here are the picks organized alphabetically by airport code. Have you been to any of these? Tell me about your experience in the comments.

(note: I’ve only included the picks from chefs. For picks from non-chefs, see the original slideshow)



Hartsfield-Jackson Atlanta

One Flew South, Terminal E —Geoffrey Zakarian, chef/ partner, N.Y.C.’s Lambs Club/more



Yazoo Brewing Company, Concourse C — Jonathan Waxman, chef, Barbuto in N.Y.C. and Adele’s in Nashville


Boston Logan

Legal Sea Foods, Terminals B and C —Jamie Bissonnette, chef, Coppa/Toro in Boston; Toro in N.Y.C.


Dallas/Fort Worth

Cousin’s Bar-B-Q, Terminal D —Daniel Holzman, chef, N.Y.C.’s Meatball Shop


Hong Kong

Maxim’s, Terminal 1, Level 8 —Dominique Ansel, owner, Dominique Ansel Bakery in N.Y.C.


John F. Kennedy, New York

The Palm Bar & Grille, International Terminal 4 —Marc Murphy, chef, Landmarc/Ditch Plains in New York

Uptown Brasserie, Terminal 4, near Gate B32 —Richard Blais, chef/restaurateur


LaGuardia, New York

Bisoux, Terminal D, Gates 3–4 —Marc Murphy, chef, Landmarc/Ditch Plains in New York

Custom Burgers by Pat LaFrieda, Terminal D, Food Court —Richard Blais, chef/restaurateur


London Heathrow

Gordon Ramsay’s Plane Food — Daniel Boulud, chef/restaurateur



La Carreta, Terminal D West, Gate D37 —Jesse Schenker, chef/owner, The Gander/Recette in N.Y.C.


Narita, Tokyo

Sushi Kyotatsu, Terminal 1, No. 3 Satellite, Third Floor —Chris Cosentino, chef, Boccalone/Porcellino in San Francisco


Chicago O’Hare

Tortas Frontera, Terminal 1, Gate B11; Terminal 3, Gate K4; and Terminal 5, Gate M12

*Note: this one was the big favorite. Check out all the chefs who endorsed it: Anita Lo of N.Y.C.’s Annisa; Michael Chernow of N.Y.C.’s Meatball Shop; Jonathan Waxman; Daniel Boulud; Chef Grant Achatz


San Francisco

Fung Lum, International Terminal, Main Hall –Masaharu Morimoto, chef, Morimoto restaurants

Cat Cora’s Kitchen, Terminal 2, Boarding Area D —Grant Achatz, chef, Alinea/Next in Chicago

Lark Creek, Terminal 2, Boarding Area D —Jonathan Waxman, chef, Barbuto in N.Y.C. and Adele’s in Nashville


Singapore Changi

Kampong Cafe. Terminal 3 —Ken Oringer, chef, Clio/Uni/Coppa/more in Boston





  1. Cousins bbq? In dfw seriously? It’s not even good bbq, terminal A has the salt lick which has won numerous awards. Terminal D has Stephen Pyles and Reatta.

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