October 5, 2017
By: Priya Krishna, GQ
For the sake of journalism, I recently asked a number of chefs what they like to eat at airports. (You know, because the food there is usually awful, and we need all the expert advice we can get.) Nearly every single one of them gave the same answer: the tortas at Rick Bayless’ Tortas Frontera in Chicago O’Hare (located in Terminals 1, 3, and 5, in case you were wondering). In Daniel Patterson’s words, the tortas “make layovers worthwhile.” Scott Conant would rather subsist on a few bottles of water and some apples if he can’t get his tortas. Either Rick Bayless has paid off a large swath of chefs, or Tortas Frontera is the best airport food in America.
But what if these chefs aren’t in O’Hare? That’s where things start to get interesting. Here are nine celebrated chefs on their go-to strategy when they have to feed themselves at the airport.