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?
