CHICAGO, IL – While airport food was once notorious for low quality, Chicago O’Hare International Airport is transforming the travel experience by bringing some of the city’s most acclaimed, James Beard Award-winning culinary concepts directly to its terminals.
As one of the busiest airports in the world, O’Hare offers passengers a premium taste of Chicago’s diverse food scene, focusing on fresh, farm-local ingredients rather than industrial factory substitutes.
Terminal 1 & Terminal 3 Highlights
- Tortas Frontera (Terminals 1, 3, 5): Created by renowned chef Rick Bayless, this spot brings authentic Mexican flavors to the airport. It features crispy torta sandwiches and the exact same signature tortilla soup found at the famous downtown Frontera Grill.
- Publican Tavern (Terminal 3): This compact version of the West Loop’s famous beer hall brings a refined tavern menu to travelers. A standout menu highlight includes their brined and wood-roasted half-chicken served with fries.
- Auntie Anne’s (Terminals 1, 2): For a quick, classic bite, these locations feature on-site baked pretzels. A frequent traveler favorite here is the pretzel dog, which wraps a Nathan’s Famous all-beef hot dog.
Terminal 5 International Food Scene
Terminal 5 has become a hub for high-end local outposts, offering diverse options for international and domestic travelers alike:
- The Dearborn (Terminal 5): Bringing its Loop-area charm to the airport, this location is highly rated for its classic, crispy fish and chips.
- Tocco (Terminal 5): Originating from Winnetka, this Italian spot offers a streamlined menu featuring rich bolognese pasta and freshly made flatbreads.
- Butcher & The Burger (Terminal 5): A premium alternative to standard fast-food chains, this Lincoln Park staple offers bespoke, high-quality customizable burgers, including a popular turkey burger option.
What Travelers Should Know
While dining at these acclaimed local outposts ensures high-quality ingredients, travelers should expect airport-adjusted pricing, which is generally higher than the restaurants’ flagship brick-and-mortar locations downtown.
