Why Running a Good Airport Restaurant Is So Difficult

November 18, 2015

For chefs, airport restaurants are challenging — but worth it.

It seems like a cruel trick that holiday travel season coincides with some of the year’s worst weather, forcing many of us to subsist on lame $15 deli sandwiches and $9 Bud Lights at the airport as we wait for flight delays to be resolved.

Thankfully, the concourse dining desert is becoming as obsolete as rubbery in-flight meals. Airport food and drinks are getting better — it’s now possible to get a Michael Voltaggio sandwich and Kogi BBQ at LAX, James Beard-nominated Southern food in ATL (at Hartsfield-Jackson Atlanta International Airport’s One Flew…