"New arrivals improve Cincinnati airport dining"

Friday, May 14, 2004 
  
New arrivals improve airport dining 
BY POLLY CAMPBELL
THE CINCINNATI (OH) ENQUIRER


It's hurry-up-and-wait for air travelers these days. You may get stuck
in a security line, or you may sail through and then have time to kill.
Might as well eat, because you won't get fed on board. 

The Cincinnati/Northern Kentucky International Airport is almost
finished with an ambitious program of adding new stores and restaurants
for the 22 million passengers who pass through the terminals every year.
With the security measures implemented since 9-11, only people with
tickets can get to the new restaurants. 

Among the improvements are many new places to eat: 

 The two Moe's in Concourse A and Concourse C are the first in the U.S.
The original is in Montreal, where a culinary specialty is smoked meat
sandwiches, a lot like pastrami. Due to the current ban on importing
Canadian beef, so for the moment Moe's actually serves American
pastrami. These spots have white tablecloths, red silk hanging lamps and
full table service, but with lively music and servers hired for their
"fun" attitudes. 

 Wolfgang Puck, owned by the Southern California celebrity chef, adds
foodie flair to Concourse B, with its open kitchen centered on a
hearth-style, high-temperature pizza oven. The menu item of fame is
Puck's gourmet pizza, along with Chinois salad, pesto chicken sandwich,
linguine with tomato, basil and garlic, and clever breakfast pizzas. You
can't miss it: it's the one with the multicolored tile decor. 

 Max and Erma's in Concourse B has the same full menu as other locations
of the successful Ohio-based chain, and a faux "patio" complete with
painted sky. 

 Watson Bros. in Concourse A is a smaller version of the Watson Bros. in
Blue Ash, with appropriate echoes of the original's aviating theme, and
a selection of their microbrews. 

 Damon's in Terminal 2 serves ribs, steaks and grilled chicken. 

 Outback Outpost, a streamlined version of the Australian steakhouse, is
located at a prime spot at the top of the escalator to Concourse B, and
will open in August. 

Airport restaurants live in an alternate dining universe. As opposed to
most restaurants on the "outside," for instance, Saturday is the
facilities' least busy day. And the emphasis is always on being able to
serve and feed customers more quickly than the industry norm. 

Did You Know? 

Busiest time: 2-4 p.m. weekdays, plus Sunday night and Monday morning. 

Target time for filling order: Twelve minutes at Wolfgang Puck;8-10 at
Moe's. 

Top pick of pilots and flight attendants: Panda Express in Concourse A. 

Favorite menu item: Looks like the hamburger. Almost every full-service
restaurant has one (or more) except Wolfgang Puck. 

Percentage difference in price compared to "street" prices: 0. The
airport contract stipulates that prices must be the same as on the
outside. 

M O R E   I N F O R M A T I O N
 
   Cincinnati flavor: There's a Gold Star Chili in Concourse B. Several
spots have a Cincinnati theme: Watson Bros, is the only franchise of the
Blue Ash brew pub, and Over-the-Rhine pub is named for the historical
neighborhood. Ida's Seat will open in Concourse B this summer, with a
mural of the view from Mount Adams and historical decor. For many
frequent travelers, the popcorn sold at Buckeyes and Bluegrass in
Concourse C may be the most distinctive Cincinnati flavor of all. 
Breakfast: Every restaurant opens at 6 a.m., so you can get breakfast at
Outback or Moe's. There are endless possibilities for grabbing scones or
pastries. 

   Have a drink: All the full-service sit-down restaurants have liquor
service; Wolfgang Puck has a nice wine list; Watson Bros. has
microbrews. 

   To caffeinate: The Starbucks at the top of the elevator to Concourse
B has been greatly expanded. Or try Peet's Coffee in Concourse A and B.
This San Francisco-based coffee shop is starting to go national. 

   Meeting someone without going through security: In Terminal 2, you'll
find a Damon's, with ribs, burgers and steaks. There's also a Gaslight
Baking Company, with fresh scones and muffins, plus specialty
sandwiches. Terminal 3 is losing Darci's, and will have a
Deli/Starbucks.

Attached Photo:

The On The Fly deli at Damon's in the Northern Kentucky-Greater
Cincinnati Airport.

airport2_180.jpg