Frequent business travelers in the 21^st century don’t often have a lot of blessings to count, but one thing has gotten better in recent years - airport food. Many airports have become home to excellent restaurants - some of them fine dining, like Pappadeaux Seafood Kitchen at Houston’s George Bush or Anthony’s at Sea-Tac, while others are unique, such as Superdawg at Chicago’s Midway. But suppose you find yourself at an airport that doesn’t have a destination restaurant. Are you doomed to eat doughy cinnamon rolls or overpriced bags of generic candy?

Not necessarily. First, if you know you are going to be stranded for a significant amount of time, consider a manageable cab ride to an eatery nearby. Some of your possibilities include Santarpio’s* superb pizza parlor in East Boston near Logan Airport; Hob Nob Hill in San Diego,* which has glorious breakfasts; Charlie the Butcher* in Buffalo, NY, for legendary beef on weck sandwiches; and Bozo’s,* halfway between the French Quarter and Louis Armstrong International in New Orleans, for gumbo and po’ boys. (If you know in advance you are going to have a long spell at the airport, pick up great food on the way to airport and eat it while you wait - but be sure to do so before going through security if you have liquids.)

OK, suppose getting food elsewhere is not an option because you don’t know how much time you have or don’t want to risk missing the call for your seat upgrade. It is possible to survive and eat well on airport food alone. The trick is to find meals that do not need skilled preparation and do well when assembled in a modular way (airport kitchens are not where promising chefs refine their craft). Wok cooking is a good example:  despite the necessary oil for its preparation, a freshly-assembled stir-fry can be a healthful alternative to junk-food burgers and flabby-crusted pizza. Not all airport wok food is good, but it can be decent if its elements are fresh.

Pre-wrapped sandwiches should be approached with caution. Even if they are made with good ingredients on high-quality bread, hours encased in cellophane in a cooler will sap flavor from meat and cheese and turn bread spongy. On the other hand, if you can find a place that slices corned beef, ham or turkey to order (look in the pubs), you will do alright. It’s rare to find a salad that is made on the spot, but prepackaged ones can be good. Forget those that rely on croutons, which, like sandwich bread, turn to cardboard. A salad topped with roasted chicken or vegetables tends to be a good choice. Fruit salads are another promising possibility, assuming you’re able to visually confirm that the fruit is fresh, ripe and colorful.

Take note of the dishes that are considered iconic specialties in the city where you’re waiting and try to find them. For example, Detroit is passionate about chili dogs, known as Coney Islands. You’ll have a unique and memorable meal if you dine at National Coney Island at Detroit Metro; likewise, go to La Carreta at Miami International for a fine Cuban sandwich or to Interstate BBQ at Memphis International for world-class ribs and pulled barbecue pork. The overarching rule of eating well in airports is the same as eating well no matter how you travel or where your business may take you - think local.

Places Mentioned

Bozo’s: 3117 21st St., Metairie, LA. 504-831-8666

Charlie the Butcher: 1065 Wehrle Dr., Buffalo, NY. 716-633-8330

Hob Nob Hill: 2271 First Ave., San Diego, CA. 619-239-8176

Santarpio’s: 111 Chelsea St., East Boston, MA. 617-567-9871

Airport Locations

Anthony’s: Central Terminal, Sea-Tac Airport, Seattle, WA

Interstate BBQ: Concourse B, Memphis International Airport, Memphis, TN

La Carreta: North Terminal, Miami International Airport, Miami, FL

National Coney Island: McNamara Terminal, Gate 24, Detroit Metro Airport, Detroit, MI

Pappadeaux Seafood Kitchen: Terminal E, George Bush International, Houston, TX

Superdawg: Concourse B, Midway Airport, Chicago, IL