This article is part of our airport food survival guide, which includes tips and tricks—even a hot take or two—that challenge the notion that airport meals are always dull, overpriced, and tasteless.
28.06.2024 - 11:29 / cntraveler.com / Nova Scotia
This article is part of our airport food survival guide, which includes tips and tricks—even a hot take or two—that challenge the notion that airport meals are always dull, overpriced, and tasteless.
We were flying from Nova Scotia to Newfoundland, and the first fringe of the blizzard had already coated the ground. My friend and I are prudent fliers and had arrived at the airport early, giving ourselves three hours before the flight—plenty of time to check-in, plenty of time to wait, plenty of time to chew our fingernails in nervous anticipation. Our promptness was an attempt to alleviate, as much as possible, the inevitable feeling in airports that the world is against you.
But there's much you can't prepare for, and once you enter an airport you become subject to its rules; life happens in an alternate reality from the rest of the world. When that blizzard led to what ultimately totaled 15 hours in delays—made more painful by the extra time we had allowed to catch our flight—we found that the only way to pass the time was by eating our way through it, exploring everything the airport offered us as new announcements crackled over the loudspeakers.
4:45 p.m.: Burnside Brewing Toller Gold Lager
As we watched the storm brew, wary of our still-on time departure, we sought comfort at one of the airport restaurants, the Firkin & Flyer Pub. There, we nursed pints of Burnside Toller Gold while we looked alternately from the whitened window to the departures board.
5:15 p.m.: Lobster roll
The first delay came sooner than expected, pushing us back an hour, no more. It was manageable, though, by staying at the Firkin and working through some comfort food.
It was my first time on the Canadian east coast, and food hadn’t been the focus of my visit. I’d missed out on much of the local fare: lobster, râpure (a potato casserole), potato skins, blueberry grunt (cobbler), seafood chowder, deep fried Mars bars. As I was saving cod for our destination of St. John’s, all I’d had in a local sense was a late-night Halifax Donair (cousin of the döner), the taste blurred in equal parts by a smothering, sweet milksauce, and the effects of Annapolis Valley white wine.
I opted for the lobster roll, my friend the fish and chips. His sea critter came atop faux newspaper; mine came with a creamy lemon beurre blanc that turned the hanks of claw meat into something divine. The meal was enough to distract us from the buildup of claggy snow against the window, from the blinking panel of delays, from the growing sense of frustration that was in the air around us.
6:30 p.m.: Potato skins
Around the time our original flight would have started boarding, I joined the crowd staring into the departures screen. We were still
This article is part of our airport food survival guide, which includes tips and tricks—even a hot take or two—that challenge the notion that airport meals are always dull, overpriced, and tasteless.
When it comes to our travels, we are meticulous planners: earnestly optimizing our airline miles, comparing dozens of hotels, and snapping up the hottest dinner reservations weeks in advance. So why is it that, when it comes to feeding ourselves at the airport, we are rendered helpless—wandering aimlessly, queuing endlessly, and swiping credit cards left and right? We’ve all been there, face-to-face with a tasteless turkey club (that we didn’t actually want), washed down with a heavily upcharged glass of Pinot.
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