Well, lookie here: The New York Times thinks dining at DFW is “exemplary.” In an article comparing food at airports in DFW, Miami, Los Angeles, New York, Atlanta, and Chicago, the food at our airport got the highest marks (well, he did like Kennedy’s new Terminal 5 a lot, too). The writer praised BBQ restaurants (Dickey’s, and Cousin’s, his fave), as well as Reata Grill, where he had a frosty Shiner Bock and a bursting-at-the-seams tamale. He also praised the airport’s organization:
Locating these dining spots was also a cinch, because the Dallas airport is so beautifully organized. All the terminals — and all the restaurants — lie within the security zone, so you never have to take off your shoes, and they’re all connected by the efficient Skylink rail system. Directories were posted outside each Skylink stop, and friendly, green-vested locals occupied information booths, letting me know exactly where to find the next platter of ribs.
Go, us.
