Airport dining soars to new levels

CHICAGO, IL – If airport dining conjures thoughts of bready pizza slices or tasteless hot dogs, think again. Today’s travelers can now find delectable delights that will even satisfy those with the most discriminating palettes. The travel experts at The GO Group recommend these airport restaurants:

In Dallas/Fort Worth International Airport, Cousin’s Bar-B-Q is located in terminals B and D. This award-winning, family –owned restaurant has been serves up all the favorites such as pulled pork, ribs and brisket with all the fixins’.

In Boston’s Logan International Airport you can find Legal Sea Food in terminal C. The recently upgraded restaurant and has moved to a space just past security. It offers New England classics for those looking for a quick bite or those who want to have a fine dining experience during flight delays and long layovers. They’ll even pack a live lobster for travel for a souvenir or gift.

Celebrity Chef Rick Bayless opened up three of his Tortas Frontera restaurants in Chicago’s O’Hare International Airport, in Terminals 1, 3 and 5. The venue offers hand-crafted tortas, soups, a guacamole bar and hand-shaken margaritas.

In 2007, Chickie’s & Pete’s, named ESPN’s #1 Sports Bar on the East Coast, began opening locations at the Philadelphia International Airport and is now serving its zesty cuisine in Terminals D, E, C, and Terminal A-West. Be sure to try its specialties including its version of French fries, Crabfries®; Lisa’s Blonde Lobster Pie and Pete’s Crustaceans.

Fans of Iron Chef Cat Cora’s can head to Cat Cora’s Kitchen for cocktail and tapas lounge in Terminal 2 Boarding Area in San Francisco International Airport. Her cuisine focuses on using fresh and organic ingredients and locally sources ingredients the venue is green and eco-friendly.