Bad Daddy's Burger Bar sounds as good as any place to have an airport meal, right?
In 2007, the first Bad Daddy’s Burger Bar opened on East Blvd. in Charlotte, NC. It was an immediate success, and for good reason. Our philosophy to prepare simple foods–such as the quintessential American dish, the hamburger–with culinary passion satisfied a craving among restaurant-goers like nothing had before.
With the success of the East Blvd. location, a second Bad Daddy’s opened in 2007. By 2012, there were five. From there, one Bad Daddy’s followed another. Today you can find Bad Daddy's amazing cuisine in restaurants in multiple cities and states. And the response everywhere is the same: “Wow.”
Now, in 2018 with 34 locations throughout North Carolina, South Carolina, Oklahoma, Georgia, Tennessee and Colorado, Bad Daddy’s has been steadily building its reputation as a unique player in the burger world. Plans for continued growth promise more locations throughout 2018 and beyond.I created my own burger with bleu cheese, fried onions and mayo.
Berkshire Farms Market is a cool airport shop that has local goods, as well as locally sourced food.
The menu features local growers from the county and state as a whole.
I love that their concept is "farm to flight."
There are grab & go items for those on shorter layovers.
I went for something off the menu.
And, I couldn't resist a lox bagel - lox, cream cheese, capers and red onions.
Not bad for airport food.
Have you been here?
I don't know what everyone else does during a long layover but I can tell you that I seek out the best food.
Philadelphia's airport has some great food, including Mezzogiorno.
Chef Stalin Bedon brings a menu featuring thin-crust, Neapolitan-style pizzas with artisanal toppings to the terminal with Mezzogiorno. The individually-sized pies are baked at nearly 700 degrees for the perfect crunch. Diners may choose from a list of composed pies or build their own. The pizza menu is complemented by a selection of housemade meatballs, antipasti, light entrees, and snacks. The wine list pulls heavily from Southern Italy and the beer selection focuses on regional ales and lagers, including Tröegs HopBack Amber from Hershey, PA and Yuengling Traditional Lager from Pottstown. This sleek modern Italian eatery has the feel of riding through Milan on a yellow and chrome Vespa. The main palette elements include sunshine-yellow backpainted glass, a sleek black bar top, zebrano wood walls, and polished stainless steel accents.
It was a cool concept - you look for an open seat, place your order on the screen, even run your own credit card and then food magically is delivered to you.
I ordered this meatball sub that was plated all fancy, as well as a side of truffle fries. Have you been here?
We're leaving the PNW now (don't worry, more adventures are coming), so we had to get a quick drink at the airport.
The Mountain Room Bar provided a place for us to hang out and get a drink - all while charging our phones!
One of their signature cocktails is this pineapple concoction that worked for me! It was convenient to our gate and did the trick.
Grade: B
The Mountain Room Bar provided a place for us to hang out and get a drink - all while charging our phones!
One of their signature cocktails is this pineapple concoction that worked for me! It was convenient to our gate and did the trick.
Grade: B
We just talked a lot about Austin, but guess what? I made another trip not too long ago over to Seattle So, I'll talk a little bit about some of the great food I got to try there.
But, first, we had to get there. Our flight had a layover in Denver, so I made a beeline for the food court area. The first thing that caught my attention? City Wok.
City Wok has some basics, so I went basic with sweet and sour chicken, as well as an order of Krab Rangoon Won Tons. These wontons were decent - not super crispy, inside was pretty average.
Same could be said for the main entree. It was just kinda neither here nor there. A little more flavor would've been nice in the sauce. But, not bad. Just pretty middle of the road. I suppose that's what's expected from airport food. But now I can say I (kinda) ate in Denver!
Grade: C
But, first, we had to get there. Our flight had a layover in Denver, so I made a beeline for the food court area. The first thing that caught my attention? City Wok.
City Wok has some basics, so I went basic with sweet and sour chicken, as well as an order of Krab Rangoon Won Tons. These wontons were decent - not super crispy, inside was pretty average.
Same could be said for the main entree. It was just kinda neither here nor there. A little more flavor would've been nice in the sauce. But, not bad. Just pretty middle of the road. I suppose that's what's expected from airport food. But now I can say I (kinda) ate in Denver!
Grade: C
My flight out of Boston back to Pittsburgh was really early in the morning, but that wasn't going to stop me from finding something delicious to eat. As I looked around to see what was in my terminal, I decided that Wahlburgers would be my best bet for something that wasn't a HUGE chain.
So, this sandwich was just OK. My biggest problem is the bun is SO light and fluffy, it just gets completely soggy. The tomato jam became the remnants of some tomato-based sauce that just soaked up in the bun. So, definitely a lack of flavor and some texture issues. Tough to say if their burgers would be better - but if they are using this same bun, it can't be that great.
Grade: C
Paul Wahlberg still remembers the smell of his Dad’s BBQ grill
and the big pot he used to fry up their homemade French fries.
It’s the casual comfort food from his childhood that he still loves best.
and the big pot he used to fry up their homemade French fries.
It’s the casual comfort food from his childhood that he still loves best.
In hopes of sharing some of these favorite recipes, Paul got together
with his family and partners to create a comfortable, friendly restaurant
that would appeal to every generation. Of course, one of his favorite foods
has always been burgers and there are plenty of them at Wahlburgers
along with a few creative spins on fun side dishes from his past.
with his family and partners to create a comfortable, friendly restaurant
that would appeal to every generation. Of course, one of his favorite foods
has always been burgers and there are plenty of them at Wahlburgers
along with a few creative spins on fun side dishes from his past.
Our chef-inspired menu offers delicious burgers
and so much more made with only fresh ground beef,
high-quality ingredients and lots of love.
So, I found the bright green chairs and was seated for breakfast. I didn't get to try an actual burger, so I went for the next best thing: a breakfast sandwich with two eggs, government cheese, housemade tomato jam, with sausage. I also got a side of tater tots because, I dunno, why not?and so much more made with only fresh ground beef,
high-quality ingredients and lots of love.
So, this sandwich was just OK. My biggest problem is the bun is SO light and fluffy, it just gets completely soggy. The tomato jam became the remnants of some tomato-based sauce that just soaked up in the bun. So, definitely a lack of flavor and some texture issues. Tough to say if their burgers would be better - but if they are using this same bun, it can't be that great.
Grade: C
A good friend of mine mentioned Argo Tea when he knew I was heading to Chicago. I didn't happen to see any Argo Tea locations during my time in the city, but when we were heading back home, it appeared. After getting through (kinda tedious) security, this Argo Tea stand was like this sparkling beacon of happy that was calling my name.
I really don't drink much tea, so I stood in front of the menu for a bit trying to get my bearings. I ultimately setting on a Hibiscus Tea Sangria, which is a sparkling tea with hibiscus flowers and medley of fruits. I can easily say this is the tastiest tea I've ever had, and now I may be a tea convert. Sweet - but not too sweet - and floral and just crazy refreshing. Perfect for the long day of traveling that was ahead of me.
Grade: A
I really don't drink much tea, so I stood in front of the menu for a bit trying to get my bearings. I ultimately setting on a Hibiscus Tea Sangria, which is a sparkling tea with hibiscus flowers and medley of fruits. I can easily say this is the tastiest tea I've ever had, and now I may be a tea convert. Sweet - but not too sweet - and floral and just crazy refreshing. Perfect for the long day of traveling that was ahead of me.
Grade: A
So, I had only been back for about a week from my trip to Milwaukee before I turned around and headed to the Pittsburgh airport once again to begin my next leg of travel. Because I was at the mercy of relying on others (one of my least favorite things to do ever), I ended up arriving at the airport quite early. The solution for that? Find food.
The Pittsburgh airport has a few dining options - for quick service, there are places like Quiznos, McDonalds, Villa Italian Kitchen and Rice N Noodle. For waited service, there are paces like T.G.I.Friday's, Quaker Steak and Lube and Bar Symon. Bar Symon is the outlier here, as it is created by celebrity chef Michael Symon, a James Beard Award winning chef. He also is the mastermind behind B Spot Burgers.
The menu at this location has appetizers, sandwiches, and some pasta dishes. Of course, what caught my eye was the macaroni and cheese. I went for the pulled pork mac.
It was a pretty huge portion with pulled pork spread throughout, cheese baked on top with a drizzle of hot sauce. For airport food, it wasn't bad. I think the macaroni and cheese was actually a bit dry, and the pulled pork could've used some more flavor. But, not bad.
Grade: B
The Pittsburgh airport has a few dining options - for quick service, there are places like Quiznos, McDonalds, Villa Italian Kitchen and Rice N Noodle. For waited service, there are paces like T.G.I.Friday's, Quaker Steak and Lube and Bar Symon. Bar Symon is the outlier here, as it is created by celebrity chef Michael Symon, a James Beard Award winning chef. He also is the mastermind behind B Spot Burgers.
The menu at this location has appetizers, sandwiches, and some pasta dishes. Of course, what caught my eye was the macaroni and cheese. I went for the pulled pork mac.
It was a pretty huge portion with pulled pork spread throughout, cheese baked on top with a drizzle of hot sauce. For airport food, it wasn't bad. I think the macaroni and cheese was actually a bit dry, and the pulled pork could've used some more flavor. But, not bad.
Grade: B
On the way back from Milwaukee, we had a layover in Chicago. After New York City (which will be coming up soon!!), my culinary dream place in the U.S. is Chicago. So, even though we only had a little bit of time in Chicago (and it's an airport) and not a full-fledged trip, I wanted to make the most of it.
Tortas Frontera
Rick Bayless is a well-known chef specializing in traditional Mexican food who has a few restaurants in the Chicago area. Tortas Frontera is located in three terminals in the airport, as well as at the University of Pennsylvania. I can only assume the airport quality would differ fairly significantly from his full-service restaurants, but, for now, it'll do! I ordered the Milanesa, which was crispy chicken, artisan Jack cheese, pickled jalapeno, black beans, cilantro crema and tomatillo-avocado salsa. It was good - but actually very spicy. At least for me. Tony got the Chipotle Chicken - artisan Jack cheese, poblano rajas, chipotle, black beans, cilantro crema, avocado and wild arugula. I actually liked his sandwich better and we ended up swapping! Not bad.
Tortas Frontera
Rick Bayless is a well-known chef specializing in traditional Mexican food who has a few restaurants in the Chicago area. Tortas Frontera is located in three terminals in the airport, as well as at the University of Pennsylvania. I can only assume the airport quality would differ fairly significantly from his full-service restaurants, but, for now, it'll do! I ordered the Milanesa, which was crispy chicken, artisan Jack cheese, pickled jalapeno, black beans, cilantro crema and tomatillo-avocado salsa. It was good - but actually very spicy. At least for me. Tony got the Chipotle Chicken - artisan Jack cheese, poblano rajas, chipotle, black beans, cilantro crema, avocado and wild arugula. I actually liked his sandwich better and we ended up swapping! Not bad.
Eli's Cheesecake
Eli's Cheesecake is a thing in Chicago, so when I saw a small location in the airport, I knew I would make my way around to it. I got a raspberry slice. And, I know, I know, the airport location is not going to be as good. I'm sure. So, this was OK.
Grade: B
Garrett Popcorn
Chicago-style popcorn! Garrett Popcorn created the savory/sweet mix. The Garrett Mix includes their caramel and the sharp cheddar cheese popcorn. Now this ... this was pretty damn good. I love that sort of mixture anyway, plus this served me well throughout the last plane ride and the ride home. Yum. (Aside: I asked the woman behind the counter how she was doing. Her response "fine." And she just stared at me waiting for me to continue my order. City folk.)
Grade: B
Garrett Popcorn
Chicago-style popcorn! Garrett Popcorn created the savory/sweet mix. The Garrett Mix includes their caramel and the sharp cheddar cheese popcorn. Now this ... this was pretty damn good. I love that sort of mixture anyway, plus this served me well throughout the last plane ride and the ride home. Yum. (Aside: I asked the woman behind the counter how she was doing. Her response "fine." And she just stared at me waiting for me to continue my order. City folk.)
Grade: A
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