Eater lists the best places to eat at each of the New York City airports. These may be handy if you’re feeling peckish while at one of our fine airports:
My only additional advice is to avoid the Wendy’s at JFK’s terminal 2 at all costs.
In the chef’s words:
This month’s dinner theme will be Japanese and we will serve a kyo-kaiseki inspired meal celebrating spring vegetables and local produce. Though kaiseki is often associated with multi-course meals and tea ceremonies, the word kaiseki originally had little to do with cooking or tea. Kai means “bosom” and seki means “stone,” and the term comes from the habit of buddhist monks carrying heated stones in their robes so the warmth of the stones will stave off hunger. Over the years the term has come to mean “light meals,” often to accompany tea ceremonies. We will do a few courses of simple “home-style kaiseki,” something between an elaborate course meal and heated stones.
Hassun (八寸)— “An expression of the Season”
Spring Onion Salad
Spring Vegetable Tempura
Sesame-Coated Asparagus with Pork Belly
Grilled Fava Beans and Spring Onions
Octopus and Cucumber Salad
Sendai (仙台市)— Nikka Coffey Malt, vermouth, cherry bitters
Mukozuke (向付)—Sashimi Dish
Tuna with Ginger Sauce
Izumo Fuji “Ancient Shrine” Junmai
Futamono (蓋物)— Lidded Dish
Sake-Steamed Littleneck Clams
Kurosawa Junmai Kimoto
Yakimono (焼物)—Grilled Dish
Grilled Sirloin with Miso Glaze
Gohan (御飯) — Rice
Bamboo Shoot Rice with Miso Soup and Fresh Pickles
Tamagawa Tokubetsu Junmai “Heart of Oak”
Mizumono (水物)— Dessert
Green Tea Kasutera with Strawberries and Vanilla Ice Cream
Chef: Joy & Mike
As a nod to St. Patrick’s Day, our second dinner was in the spirit of Ireland:
Irish Stout Granita with Raw Oysters
Ginger Stout Cake
Coole Swan Irish Cream
Chef(s): JP & Angela
Sadly, the little cuban place that my Dad turned me on to many years ago is now a vacant lot.
Airport Variety Store (I didn’t know the name until I looked it up today) was located across from the St. Pete/Clearwater Airport. It was known for its cuban sandwiches, but my father and I would go in for the crab roll. For those not familiar with the crab roll, it is a deviled crab sort of thing they used to keep in a little food warmer on the counter. If hot sauce that was your thing, they would jam a squeeze bottle of vinegary pepper sauce in each end and give it a generous squirt. The resulting mess was wrapped in wax paper and thrown in a paper bag. It was delicious.
Update 2017-03-06: I found a blurry picture of one of these crab rolls from back in 2009. The picture doesn’t really do it any justice, but I thought a bad picture was better than no picture at all.
This inaugural dinner set the bar quite high for future hosts. For this delicious taste of Catalonia, Dario pulled out all the stops. He even purchased some Spanish style wine glasses. It was like Barcelona… in Brooklyn.
Chorizo, manchego & valdeon cheeses, and olives
Yzaguirre Blanco Reserva Vermouth Spritzer
Almejas con Chorizo
La Caña Alberiño, 2015
Rare Wine Co. Historic Series Charleston Special Madeira
Chef(s): Dario & Matt