Our best business travel secret-the one at the core of our existence anytime we are on the road-is that no matter where you go in America, there is great regional food to be enjoyed. No one ever need endure joyless chain-restaurant meals. Arrive in an unfamiliar city armed with dining tips from people who have lived there or, better yet, grew up there: They know the food and the restaurants that are most memorable in their hometown. If you’re in an unfamiliar restaurant, ask the waiter or chef if they are willing to offer a tasting menu with samples of everything they do well. It can be a welcome challenge for the kitchen. If they are receptive to the suggestion, it just might be the taste-buds adventure that makes your trip memorable.
Even when you find yourself stuck in an airport, the situation isn’t necessarily bleak. Many legendary local eateries now have branches in cities’ airports: Harry Caray’s* Seventh Inning Stretch at Chicago’s Midway, Pappadeaux Seafood Kitchen* at Houston’s George Bush Intercontinental and Todd English’s Bonfire* at Boston’s Logan.
If you are heading for the airport and a long flight, consider stopping for a snack or meal to take on-board. While you can’t carry beverages (or barbecue sauce) through security, and the screeners may double-check to make sure that the hunk of Tillamook cheese you bought from the cheesemakers on your way to the Portland airport isn’t a block of plastic explosives, you can dine regally on many regional foods strategically available in close proximity to the airport: rosy roast beef on a kummelweck (caraway seed) roll from Charlie the Butcher* in Buffalo, barbecue from Smitty’s* in El Paso, and pecan rolls or coffeecake from Hob Nob Hill* in San Diego.
Comedians make jokes about how awful airplane food is, and usually they’re right (if any food is served at all). So you might consider calling ahead to request a special meal, like kosher or vegetarian. Sometimes they are a bit less satisfying than what other passengers get, but occasionally they’re decent or, at the very least, something different for a change.
A few non-culinary suggestions that even the occasional road warrior ought to know:
- Exit-row seats on planes have more leg room, and the passenger in front of you cannot recline his seat into your precious personal space.
- If checking luggage, be sure your bag has a distinguishing flag, like a bright bandanna or pompon, on the handle. That will make it easy to spot it on the baggage carousel.
When checking into your hotel, it can be nice to be near the pool, but it also can be noisy. A beautiful view is wonderful, too, but may cost more and be an unnecessary expense if all you plan to do in the room is fall asleep then leave before dawn the next morning. On the other hand, if you are staying a few days and plan to use your room as a workspace, remember to ask housekeeping to make it up early as you head out for morning meetings. It will be ready for you any time you return.
Finally, a suggestion that works in all of life, not just travel: Smile, be polite and treat those in the hospitality business with respect. Even if you don’t get a courtesy upgrade, you can make your own day good by making someone else’s a little nicer.
Bonfire: Terminal B, Logan Airport, Boston, MA. 617-242-9715.
Charlie the Butcher’s Kitchen: 1065 Wehrle Dr., Williamsville, NY. 716-633-8330.
Harry Caray’s Seventh Inning Stretch: 5757 South Cicero Ave., Chicago, IL. 773-948-6300.
Hob Nob Hill: 2271 First Ave., San Diego, CA. 619-239-8176.
Pappadeaux Seafood Kitchen: 2800 North Terminal Rd, Terminal E., George Bush Intercontinental Airport, Houston, TX. 281-821-7684.
Smitty’s: 6219 Airport Rd., El Paso, TX. 915-772-5876
