Chefs Wolfgang Puck, Masaharu Morimoto talk airport food [Video]
The evolution of airport food continues, from stale burgers in the past to today’s higher-end offerings from Spago founder Wolfgang Puck and Iron Chef Masaharu Morimoto.
Puck’s Wolfgang Puck Express and Morimoto’s Skewers restaurants, now open at LAX, are continuing an ongoing trend of fancier pre-boarding dining options.
Such upscale eats now include Laduree macarons at Paris’ Charles de Gaulle, small plates from Iron Chef Cat Cora at SFO, Chinese treats from a Hong Kong International Airport outpost of Michelin-starred Hung’s Delicacies and more.
Wolfgang Puck Express, in Terminal 7, is a blend of two concepts -- a full-service sit-down restaurant as well as a to-go counter. Patrons who survive the security line can order items such as pizzas, oven-roasted salmon, creme brulee and more.
Skewers, in Terminal 5, features yakitori -- a popular form of Japanese street and bar grub. The menu includes robata-grilled Kushiyaki, which are bite-sized grilled meats and seafood, and deep-fried Kushiage, which are panko-crusted small eats.
Puck came to fame as the chef behind Beverly Hills fine dining staple Spago, while Morimoto generated his fan following on the television cooking shows “Iron Chef” and “Iron Chef America.”
Both chefs partnered with Delaware North Cos. to open their LAX eateries. The establishments include design elements increasingly common in standalone restaurants, including an open kitchen at Skewers and digital menu boards and self-order kiosk technology at Express.
In the video above, Puck discusses trends in airport dining while Morimoto, self-conscious about his English language skills, sings a Japanese fishermen song.
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