[image]
[title]Two things happened over the winter that changed the experience of air travel. The first was the rollout of the full-body scanner. The second was the Terminal 1 opening of a Rick Bayless restaurant, a bastion of tart, refreshing aguas frescas and warm tortas that proved chef-approved airport dining was—finally—leaving Wolfgang Puck in the dust. Not only did Bayless create a volume-driven restaurant that manages to source meat from local, conscientious producers despite its home in a red tape–saddled airport, his griddled sandwiches (beer-braised short ribs, pulled pork with pickled red onions) are so good, we can’t wait for our next trip through the TSA peep show. O’Hare International Airport, Terminal 1 (no phone, rickbayless.com).