Nature abhors a vacuum. Even as airlines cut back on in-flight food (at least the kind that’s free) airports are filling the void with some excellent eateries, the kind that encourage you to box up leftovers and bring them on board.
Witness what’s happening at Houston’s George Bush Intercontinental Airport. If you find yourself in Terminal C check out the Real Food Company. It just won a major award. This is slow food served up fast, an art form in itself. An octet of Marché-style stations proffer gourmet salads, sandwiches arrayed on artisan breads, Texas barbeque, oven-baked pizzas, sushi and Tex-Mex. Take it slow here and watch what cuisines you mix together in that take-aboard container. Be circumspect when you open up your meal at 35,000 feet and the flight attendant gives the guy next to you a bag of peanuts.
For more Houston airport eats, check out Kyle Ritter’s Urban Cave. It’s in Terminal C South, near Gate C-32. This isn’t a big place, but that’s part of its beauty.
Ritter labels the Cave’s cuisine “fresh and mobile.” Case-in-point: his chipotle crab cakes are fashioned from fresh crabmeat. Ritter adds “bread crumbs, spices, chipotle sauce and brioche bread [so] you can travel with it.”
The the new king of grab ‘n go is – wait for it – the “haute dog.” It’s ten inches long, wrapped in bacon and deep fried. Eat your heart out.
Houston Bush Intercontinental Airport is Continental Airlines’ major hub.
Story by Jerry Chandler
(Image: jgdillard)
