Our JetBlue-Airport Dreams Come True

This way to tapas, steak-frites, and agnolotti del plin.
This way to tapas, steak-frites, and agnolotti del plin. Photo: Getty Images

As Grub Street predicted last May, JetBlue’s Terminal Five at JFK is going to be a foodie’s paradise. Some of the city’s most respected chefs are creating restaurants for the terminal, Florence Fabricant reports in the Times: “Mark Ladner of Del Posto will be responsible for AeroNuova, a rustic Italian trattoria. Michael Schulson, who left Buddakan for Izakaya in Atlantic City, is in charge of the menu for Deep Blue, a sushi and Asian restaurant. Riad Nasr and Lee Hanson, the longtime executive chefs for Balthazar and Pastis, are responsible for a brasserie called La Vie. Alexandra Raij, who was at Tia Pol until May, is creating a tapas menu for Piquillo. And Roberto Santibañez, formerly of Rosa Mexicano restaurants, will oversee the food for Revolución.” That’s pretty much what we had heard. It was hard to believe that such an imaginative thing could happen to airport dining, but so it has, and it stands to open in September.

Jet Blue Banks on Travelers’ Worldly Appetites [NYT]
Related: JFK’s Terminal Five Could Be the Greatest Airport Food Court Ever