EN ROUTE TRAVEL FARE Dining becomes an elevated experience as high-end restaurants and local hot spots land at airports across the country. BY MATT VILLANO Dish D’Lish Dickey’s Barbecue Pit Cat Cora’s Kitchen SAN FRANCISCO Terminal 2 is the smallest of the four terminals at San Francisco International Airport (SFO), but it has the biggest number of topshelf dining options. Two of these eateries—which both source ingredients from local purveyors—include Lark Creek Grill, a San Franciscoonly cafe, and Cat Cora’s Kitchen, the airport outlet of internationally renowned chef Cat Cora that offers organic cuisine. Also be sure to check out Napa Farms Market, a high-end store that sells artisan products and foods made and grown in Northern California. 56 ink.sack LOS ANGELES The new food scene at Los Angeles International Airport (LAX) is all about high-end convenience, especially at Tom Bradley International Terminal. A pizza shop named 800 degrees prides itself on Neapolitan-style pizzas that are madeto-order in two minutes or less, while ink.sack—from acclaimed chef Michael Voltaggio, who won the sixth season of “Top Chef ”—offers 4-inch sandwiches perfect for sampling banh mi to Cuban varieties. Another option is Petrossian where travelers can pair caviar with top-shelf Champagne and vodka to toast their trip or their return. CLOCKWISE FROM TOP LEFT: COURTESY OF KATHY CASEY FOOD STUDIOS; COURTESY OF DICKEY’S BARBECUE PIT; COURTESY OF SACK SANDWICHES; SCOTT FINSTHWAIT SEATTLE Locals swear by market-fresh menu items at the two SeattleTacoma International Airport (SEA) locations of Dish D’Lish from hometown chef, Kathy Casey. Alaska Lodge, found at the intersection of Concourses C and D, also has at least a dozen Washington-state microbrews on tap. DALLAS-FORT WORTH Texas barbecue is famous around the world, and Dickey’s Barbecue Pit, with two locations inside Dallas-Fort Worth International Airport (DFW) offers travelers an authentic representation of what this local delicacy is all about. Although this brand is a chain, the airport locations cook all of their beef brisket, chicken and pork ribs on hickory wood-burning pits daily. The Asiago cheese creamed spinach is a perfect side for a taste of down-home dining.