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Andrew Carmellini consulted at this airport brasserie. His menuoffers light French fare, like a niçoise salad, a spinach quiche and the namesake sandwich, made with country ham, Gruyère and an organic egg. To drink there are Rishi teas and Stumptown coffee for early-morning travelers; for those looking to take the transatlantic edge off, there's a focused selection of wines, beers (Saison Dupont, Duvel, Hitachino) and creative cocktails, such as the Absinthe Buck (Absinthe, creme de cassis, lemon, ginger beer).