Gorilla Cooking

http://www.nytimes.com/2008/08/27/dining/27boar.html?8dpc

A fantastic NY Times article covering the anti-restaurant movement. Worth a glance.

The Dangers of Airport Cuisine

I flew to San Francisco this weekend for a marvelously drunken family reunion (with the surname Doyle what else can one expect?) This did, however, mean over thirty hours spent in transit. First lesson learned: when travelling with extended layovers, a membership to the WorldClub room is a fantabulous idea. Quiet away from the screaming children, big scooshy chairs, snacks, coffee and booze. That said, these lands of relaxation do not offer substantial food. So I went in search of options. The "nicer" restaurants at airports are rarely good: Chilis, Sports Cafes, etc. You pay a premium for the same quality of food as McDonald's or Burger King. Cheap Chinese places are as good (or bad) as always and the "healthy options" are usually bland, overprocessed and overpriced. Local brewpubs in airports offer a nice surprise and a pleasant place to sit. Beer is sillily overpriced, but worthwhile.

The Minneapolis airport does offer one great option: Maui Tacos. We went to the original in Kihei and it's great fast food, with a fabulous salsa bar. While the MSP franchise is decidedly less fresh, it still beats all other options. Add to that, the laid back bar next door and it's a great place to hang out and find conversation with fellow travellers. After two pints, two shots of tequila and the good wishes of the entire bar I was well ready for my flight back to London.