● Sarah Palin @ the Time100 gala: It would be Double Musky in Girdwood, Alaska! ● Andy Samberg: Momofuku. ● Harvey Weinstein: I like Nobu downtown. ● Suzy Orman: Carmine’s, either on 44th or on Broadway, uptown. My favorite dish is the chicken scarpariello, I love it! ● Judd Apatow and Leslie Mann: Katsuya!
● David Chang: I just had amazing cocktails and hors d’oeuvres at Per Se. So if you’re [at the Time Warner Center], there’s no reason to go anywhere else. ● Neil Patrick Harris: Oh,I’m a big Batali fan. His are some of the best Italian restaurants I’ve ever been to, in my life. ● Jack Dorsey: I really like the the Boom Boom Room. Minetta Tavern is my favorite restaurant. It’s in my neighborhood. Everything on the menu is amazing. I love it. They change it so frequently. ● Jamie-Lynn Sigler at the opening party for Prime KO restaurant: I’m not much of a partier anymore. It’s more [about] a place where I can hear the people that I’m with. I live in L.A. I go to friends’ houses for game nights. Dan Tana’s is one of my favorite restaurants. Recommended: chicken parm. Izakaya restaurant–it’s Katsuya, but it’s more low key. My favorite dish there is baked crab hand roll. ● Dann Florek: Ouest–I’m a big fan of Tom Valenti’s. His signature dish is a braised short rib. You can’t have it too often. His salad is the best I’ve had on the Upper West Side. The dressing is the best–I think it’s a red wine parmesan vinaigrette. I also like Bar Bao and Calle Ocho. ● Jason Binn, founder of Niche Media Holdings: We’re a big fan of Joey Allaham. We had a staycation in Manhattan. We stayed at the St. Regis and went to the Oak Room.
It hardly need be pointed out that we pine longingly for the days when airline travel was all sexy and glamorous, and political correctness hadn’t outlawed the use of the “stewardess” (though, mind, we’d never dream of referring to her as “toots”). But those groovers over at JetBlue, apparently understanding our considerable pain over the matter, have decided to open the terminal of our dreams this fall at the interminably construction-riddled JFK International Airport. Built adjacent to the venerated but tragically moribund Earo Saarinen 1962 TWA Terminal — perhaps trying to absorb some of the hope for the future that it once inspired — the new Terminal 5 will be spacious, light-drenched, and a shining symbol of the once great modern ideal.
But, oh, most glorious and wonderful of all, especially for those of us who’ve never really felt quite right sidling up the bar at the airport Bennigan’s — JB T5 will be a flying-foodie’s paradise. To wit, Mark Ladner of Del Posto will head up Italian trattoria AeroNuova, Lee Hanson and Riad Nasr of Pastis and Balthazar helm the menu at La Vie brasserie, Buddakan and Izakaya’s Michael Schulson will oversee the pan-Asian Deep Blue; but our restaurant of choice for T5 epicurean adventures will undoubtedly Roberto (Rosa Mexicano) Santibanez’ Revolucion, because, of course, nothing will help you sleep through another bad airplane flick like a couple of magnifico margaritas and a chips-and-guacamole doggie bag.
One of the most dreaded aspects of flying (aside from Eddie Murphy movies and box-cutters) is having to consume the so-called “food” being served on board. Filling up in the terminal beforehand is a long-practiced strategy for avoiding airplane food, and with new top-of-the-line restaurants opening in Jet Blue’s (which is quickly becoming the H&M of airlines) JFK terminal, this dining option is looking better than ever.
The renovated terminal will include restaurants overseen by essential New York City chefs, including Mark Ladner of Del Posto, Michael Schulson of Izakaya Ten, Riad Nasr and Lee Hanson of Balthazar and Pastis, Alexandra Raij of Tia Pol, and Roberto Santibañez formerly of Rosa Mexicano.
This first-class dining experience is among the latest of the in-airport restaurants that have already taken off. JFK is currently home to Master Chef Todd English’s Bonfire, while “Hell’s Kitchen” villain Gordon Ramsay runs the aptly named restaurant Plane Food in London’s Heathrow airport. Wolfgang Puck is affiliated with a chain of Gourmet Express restaurants located in airports all over the US. Max in Stockholm’s Arlanda Airport has trans-fat-free made-to-order burgers, and the Oneworld lounge in LAX can not only sate a traveler’s hunger with its buffet-style dining, but also includes nine shower suites. Nørrebro Bryghus in Copenhagen Airport is a pre-flight imbibers paradise, serving up handcrafted seasonal beers. Winos can rejoice at the Cibo Bistro and Wine Bar, offering a selection of over thirty wines in airports in Philadelphia, New York, and Washington D.C. While flying is not something most people look forward to, these new options becoming available in airports worldwide are dulling the downsides of air travel.