Airports used to be culinary deserts. There were chains like McDonalds, Burger King, Panda Express serving the usual crap. There were a few sit-down places offering overpriced booze, beer plus unmemorable (and pricey) food. The only exception was The Newarker at Newark Airport. Created by Restaurant Associates (of Four Seasons fame) some decades ago, it was first-rate. Alas, had a brief life. But, things are looking up. Lefty’s (Denver International) has a very good Reuben sandwich. Midway in Chicago offers that city’s hot dogs (topped with sport peppers, chopped onions, mustard and more). Vancouver International has a lot of good things in its food court. Boston’s Logan Airport has Legal Seafood with its great oysters and clam chowder (the clear Rhody style preferred by HG rather than the creamy New England style). And, on the way to Providence (whose T.F. Greene Airport has a nice clam bar) there was a stopover in Baltimore where HG/BSK supped on some very good quesadillas at Zona Cocina. There’s Obrycki’s, an off-shoot of the famed seafood market, at that airport serving Chesapeake Bay crab cakes. Too far from HG/BSK’s departure gate. Will try it next time.
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