On the Road

Airport Restaurants with an Appetite for Flying

By: Jenn Rice

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Eat and drink at these airport restaurants on your next Southern layover

Airport food has had a serious glow-up. Before you spend $20 on unpleasant, plastic-wrapped food, check out these airport restaurants (many of which are recommended by frequent flier travel writers) in some of the most trafficked airports in the South.

Mid-Atlantic | Ronald Reagan Washington National Airport (DCA)

Frequent flier and Washington Post travel writer Natalie Compton swears by Zeke’s Coffee (Terminal 2). “It’s a local, small-batch coffee roastery I love so much, it’s the only coffee we drink in my household,” she says. Lounge life? The Capital One Landing (Terminal 2) is a collaboration with Spanish chef José Andrés, so expect tapas and many more tempting bites. “Jamón serrano. Negronis. Flan!” Compton raves. “Big fan.”

Airport restaurants crawford’s genuine — Crawford’s Genuine

Southeast Coast | Raleigh–Durham International Airport (RDU)

If you’ve had master baker Lionel Vatinet’s white chocolate mini baguettes, you know you’ll be queuing for one at La Farm Bakery & Café (Terminal 2), plus an iced coffee and something savory to scarf down preflight. For a sit-down meal, Crawford’s Genuine (Terminal 2) is a glimpse into Scott Crawford’s tasty world—perfect before an overnight flight, so you’re not stuck with sad airplane food. The chicken wings, tartare, and classic smashburger are solid starts, and if you’re extra hungry, I strongly recommend the pork chop with cheesy grits, mustard, apples, and cabbage.

Southeast Coast | Hartsfield-Jackson Atlanta International Airport (ATL)

A Bojangles Cajun filet biscuit (Concourse C) is a classic, but Durham-based traveler Jenna Armstrong heads straight to Piece of Cake (Concourse A) for a latte and a stellar slice of cake. The real standout? One Flew South (Concourse E), an ATL institution since 2009, known for its collard green ramen—pork broth, peppered pork belly, kimchi, nori, scallions, and a hard-boiled egg (slurp! —and the deviled egg experience.

airport restaurants wine bar george — Wine Bar George

Deep South | Dallas-Fort Worth International Airport (DFW)

Barbecue pitmaster Rich Pettitt warns against airport barbecue joints. “If you have a long layover, leave the airport and hit Cattleack or Goldee’s—both are top 10 in the country,” he says. Otherwise, Ampersand Coffee (Terminal C), Pappadeaux Seafood Kitchen (Terminals A and C), and Pappasito’s Cantina (Terminals A and C) are solid picks. I’m personally always ordering queso fundido and chips from Pappasito’s during a layover.

Gulf Coast | Orlando International Airport (MCO)

Theme park journalist Carly Caramanna flies through MCO regularly and makes a point to stop at Wine Bar George (Terminal C), run by master sommelier George Miliotes. “It’s an offshoot of the Disney Springs location and the only master sommelier-owned wine bar in Florida,” she says. With more than 75 wines by the glass, bottle, or even one-ounce pours, it’s a must for oenophiles.

Upper South | Nashville International Airport (BNA)

Feeling brave? Do a hot chicken crawl at the airport restaurants in BNA with Prince’s (Concourse D), Hattie B’s, and 400 Degrees (both Concourse C)—but maybe skip the XXX Hot before boarding. Travel writer Jillian Dara notes BNA now has multiple honky-tonk bars, including the legendary Tootsies Orchid Lounge (Concourse C), so you can grab a cold one and get a glimpse of Music City’s nightlife. Dara always makes a beeline for BNA’s new Delta Sky Lounge for solace and Southern bites. “Rotating highlights include Nashville hot chicken strips, shrimp and grits,barbecue, and biscuits—a final Southern feast before heading north.