Uptown Brasserie - H 2014
UPTOWN BRASSERIE
Red Rooster chef Marcus Samuelsson serves up preflight snacks, from blackened catfish with cowpeas to Swedish meatballs. Try the house cocktail, Airmail — made with rum, lime, honey and sparkling wine. (Terminal 4, Delta)
SHAKE SHACK
Danny Meyer‘s trendy upscale burger joint landed at JFK last May. Fuel up with an applewood bacon burger and a Fair Shake — made from Arabica fair-trade coffee beans, naturally. (Terminal 4, Delta)
HORIZON BAKERY CAFE
Because what could be better before a five-hour flight than starching up on traditionally baked artisanal breads? (Terminal 5, JetBlue)
DEEP BLUE SUSHI
Buddakan chef Michael Schulson‘s futuristic sushi shop prepares the best raw fish you’ll ever eat in an airport. That’s intended as a compliment. (Terminal 5, JetBlue)
5STEAK
It may be in a cool, super-modern iCrave-designed space, but it’s still a steakhouse. Try the lobster-topped burger with a side of truffle fries. (Terminal 5, JetBlue)
AERONUOVA
It’s New York, so have some pizza — maybe with black truffle topping — at Del Posto chef Mark Ladner‘s airport trattoria, which serves a slew of Italian specialties. (Terminal 5, JetBlue)
BONFIRE
Forget about packing light when snacking at PBS celebrity chef Todd English‘s Argentine-American eatery. Signature entree: “Churrasco,” butterflied tenderloin with potato cake in Gorgonzola crema, shiitake mushrooms and a sherry vinegar glace. (Terminal 7, United)
VINO VOLO WINE ROOM
Kill that 30-minute delay with a $12 mini-wine tasting, which includes little cards describing each of the three wines you’ll sample. Got an hour? Order a cheese plate as well. (Terminal 8, American)
This story first appeared in the May 2 issue of The Hollywood Reporter magazine.
