![]() ![]() They then carry it with them on the plane and give the bottle to the flight staff to serve to them en route to their destination. The process works like this: A customer can request that an unfinished bottle be recorked and put in a sealed bag with a receipt. Unfinished bottles from the restaurants can be taken onboard JetBlue flights. But at Terminal 5, that means everything, including the wine, is available for take away. Naturally, there's a heavy emphasis on being able to purchase food to go. For example, Mark Ladner of Wine Spectator Grand Award-winning Del Posto designs the menu for an Italian trattoria-style restaurant, while Michael Schulson, formerly of Buddakan, devised the sushi for Deep Blue.īut the restaurants are fundamentally geared toward air travelers, and not just because there are plastic knives in the otherwise formal table settings. And certainly, the list of consulting chefs involved in the more upscale dining establishments read like a who's who of top Manhattan restaurants. "We have restaurants that happen to be at the airports," he said. ![]() ![]() Michael Coury, concept chef for OTG, the management company behind the food service in the terminal, doesn't consider Terminal 5's dining options to be airport restaurants. The wine program holds the promise of changing not just how wine is consumed in the terminal but also in the air-passengers can take unfinished wines onboard their flights. JetBlue's brand-new digs in Terminal 5 at JFK, unveiled last month, takes this progress a step further with 17 restaurants and bars, several of them upscale, and a wine program of more than 400 selections the venues can draw on for their lists. airports (and counting), travelers are having an easier time finding quality wine and food while waiting for a flight. But a recent wave of creative airport restaurant openings suggests that a revolution in mile-high meals might take root from the ground up.įrom the Gordon Ramsay outlet in the new British Airways Terminal 5 at Heathrow to the Vino Volo wine stores/wine bars at nine U.S. Rising fuel prices and curtailed business travel are keeping airlines focused on cutting costs rather than elevating customer service. Airplane food and wine have been a punch line for years, and that was true even before the 2006 TSA security restrictions on liquids took away the option to bring one's own bottles on board. ![]()
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