Obrycki’s is a Baltimore crab-house brand that dates to 1944, originally associated with Fells Point. The BWI location is post-security in Concourse B, between Gates B-7 and B-9. The whole point is Chesapeake/Maryland food: crab cakes, crab soup, shrimp, Old Bay and other regional seafood dishes. I had to try Obrycki’s Famous Crab Cake - A Baltimore tradition since 1944. Made with the freshest jumbo lump crab meat. Served broiled or fried, with cocktail and tartar sauce. I added a side of cheesy grits and slaw. The sides were not much to write home about, but I did enjoy the crab cake. Small, but packed with crab meat. Grade: B

The Strip Market at Pittsburgh International Airport is basically a mini grab-and-go version of Pittsburgh’s Strip District. It’s post-security in the terminal near Concourse D/Level 3 and is designed like a small market rather than a traditional airport restaurant. The concept incorporates Pittsburgh-area products and vendors, with the design itself inspired by the Strip District’s industrial character. They offer snacks, treats and specialty goods from regional favorites like Betsy Ann Chocolates, Pittsburgh Pickle Company, Enrico Biscotti and Blume Honey Water. They also have freshly prepared sandwiches, wraps, salads, bakery items and coffee. I picked up a few small candies and snacks for the flight -- nothing major. Is it like the Strip District? In a sense, that you get a variety of things. But less character. Have you been? Grade: B

Copper Horse Restaurant is a full-service restaurant inside the Bozeman Yellowstone International Airport that has large windows that overlook the Bridger Mountains and the airfield. Breakfast options include dishes like the Gallatin Benedict, Big Sky Breakfast Burrito, Chicken Fried Steak and The Bridger Breakfast with pancakes or French toast.

Gallatin Benedict - Traditional Canadian Bacon and two poached eggs on a toasted Thomas English muffin, covered with hollandaise sauce and served with breakfast potatoes.

It desperately needed some freshness - herbs, fruit, something. Otherwise, it was fairly average. Grade: C

If you’re flying through Denver, the airport location of ChoLon - Modern Asian is one of the better sit-down dining options at DIA. It’s the airport outpost of chef Lon Symensma’s well-known Denver restaurant, which built its reputation on modern Southeast Asian cuisine with French influences. I started out with mac & cheese purses, which are served with a sweet & sour sauce. The crisp, golden exterior gave way to a creamy macaroni and cheese filling that was rich and heavy. So, the sauce helped. I then ordered pad thai, with rice noodles, scrambled eggs, bean sprouts, cashews and shrimp. Lots of toppings -- less focus on the sauce. I really love pad thai, and this was a different spin on it -- but welcome nonetheless in an airport setting. Grade: A

Big Bowl is an Asian restaurant located in the Denver International Airport that offers a build-your-own stir-fry concept with Chinese and Thai-inspired options. I ordered sesame chicken with jasmine white rice and rangoons. Typically, this is a comfort food go-to. But I was disappointed. The sauce was standard, but the quality of the meat was stringy and mushy. I would pass on this. Grade: C

Jamba (formerly Jamba Juice) is one of the largest smoothie and juice chains in the United States. It was founded in 1990 by Kirk Perron in San Luis Obispo, originally under the name Juice Club. The company rebranded from “Jamba Juice” to simply “Jamba” in 2019 to reflect a menu that had expanded beyond juice. I ordered a strawberry watermelon lemonade, which was a summer special. It was sweet and fruity, with just a touch of tang from the lemon.

The Woody Creek Bakery & Cafe is known for fresh-baked cookies, breakfast sandwiches, soups, salads, wraps and specialty sandwiches. It has locations both downtown on the 16th Street Mall and in Denver International Airport, which is where I made a quick stop. I ordered a ham & cheese quiche, which included cheddar jack cheese and fruit. Clearly a heat-and-eat situation, but not bad for an airport option. It was a decent pastry with a ham and cheese filling, and the side of fruit -- in this case grapes -- made for a balance in flavor. Grade: C

Located in Concourse C, Root Down is the airport version of the popular Denver restaurant. Root Down focuses on seasonal, locally sourced ingredients with a highlight on vegetarian and vegan choices. I ordered the Banh Mi Turkey Burger with Cilantro Chutney, Jalapeño, Pickled Vegetables, Cucumber & Sriracha Aioli w/ Sweet Potato Fries. This was wonderful for airport food. The burger was moist, and those pickled veggies made for a dynamic bite. The atmosphere? Service? General vibes? All a bit rushed, impersonal and what I'd expect at an airport - even though I was hoping for more. Grade: B

Sambazon Acai Bowls is one of the newer dining additions inside Pittsburgh International Airport, opening in spring 2025 as part of the airport’s push toward fresher, healthier food options for travelers. The concept focuses on açaí bowls, smoothies, and lighter grab-and-go items rather than traditional airport fast food. The counter is designed around colorful fruit toppings like strawberries, blueberries, bananas, mango, pineapple, granola, coconut, nuts, and seeds. Signature bowls include the Berry Açaí Bowl, Protein Açaí Bowl, Chocolate PB Açaí Bowl, and Coconut Mango Açaí Bowl. Sambazon itself is a Brazil-focused company known for organic and Fair Trade certified açaí. I ordered the Tropical Mango Smoothie, which has mango, pineapple, banana and apple juice. Refreshing & a nice change of pace for an airport.

At Pittsburgh International Airport, the outpost of Wigle Whiskey operates as a full-service bar and restaurant located post-security in Concourse A. Wigle, founded in 2011 as the first distillery in Pittsburgh since Prohibition, produces its spirits from regionally sourced grains and draws its name from Philip Wigle, a figure associated with the 1790s Whiskey Rebellion in Western Pennsylvania. The airport location serves a menu of cocktails made with Wigle’s house spirits, along with beer, cider, and a range of food items including breakfast dishes, flatbreads, and sandwiches. I was here for breakfast and had a perfecfly serviceable bacon, egg & cheese sandwich with home fries. The sandwich came on a standard bun with a folded egg, melted cheese and couple strips of bacon, while the home fries were cubed and griddled with light browning on the edges, served as a straightforward, no-frills side typical of airport breakfast menus. Grade: B

The original Second Bar + Kitchen began as a standalone New American restaurant in downtown Austin, opened in 2010 by chef and restaurateur David Bull. Over time the concept expanded with new locations — including one inside Austin-Bergstrom International Airport in 2017. The menu includes oatmeal and benedicts in the morning, alongside salads, sandwiches, burgers and pizzas later in the day. I ordered the baked brie with currant-apricot mostarda, basil, roasted garlic and baguette. This had a bit more funk to it than expected, but with the fruity topping, I was able to temper it a bit. Grade: B

Beercode is a gastropub located in the Airside Terminal of Pittsburgh International Airport and is known for its extensive selection of local craft beers from breweries like Dancing Gnome, Abjuration and Eleventh Hour. The food menu features items such as burgers, chicken and waffles, and pierogies. Wings, fish & chips, and even breakfast round out the menu. Pierogies are popular in Pittsburgh because of the city’s strong Eastern European immigrant history, especially Polish, Slovak, Ukrainian, and Rusyn communities who settled there in the late 19th and early 20th centuries. These immigrants came to work in steel mills and coal mines and brought pierogies with them as affordable, filling comfort food made from simple ingredients like potatoes, cheese, and onions.

Beercode's pierogi plate includes caramelized onions and a sour cream sauce. I love pierogies. These were an OK version. The pierogies had some golden exterior, but they were a bit too greasy on the outside, which weighed down the first bite. Inside, the filling was dense and slightly dry, lacking the creamy softness that makes a great pierogi so comforting. While the flavors were there, the contrast in texture kept them from fully hitting their potential. Grade: B