The term "suspension of disbelief" takes on a whole new meaning when you grab one of those white-handled paper sacks from the cart on the passenger-loading bridge and read "Bistro Bag" inked on it in fat, cheeky letters. Travelers seem to agree that airline meals are about as palatable as dorm chow and hospital food. And in the past, eating at the airport has also been -- like changing the litter box, replacing your timing belt and enduring a colonoscopy -- a necessary evil. But in the late '80s, concourse cuisine began to improve in response to customer demand, a hale economy, meager airplane snacks, modernized airports that use space more efficiently and long flight delays that give... More >>>
By Jennifer Silverberg
Flight plans: New airport eateries like CyberFlyer at Lambert offer a carry-on alternative to the less-than-appetizing grub served on board.