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Restaurant Week Arrives at Chicago’s Airports – January 26-February 8

January 30, 2018 Airport No Comments Email Email

The Chicago Department of Aviation (CDA) announces the award-winning Airport Restaurant Week returns to O’Hare and Midway International Airports January 26 through February 8, 2018 to coincide with the citywide Chicago Restaurant Week.

Beginning today and for the next two weeks, ticketed passengers flying through O’Hare and Midway will get a free taste of Chicago’s world-class culinary scene without leaving the airport. Airport restaurants and concessionaires will put on nearly 60 cooking demonstrations in the terminals as well as specials and in-store samplings during Airport Restaurant Week.

Local chefs and entrepreneurs including Vosges Haut-Chocolat founder Katrina Markoff, James Beard Award-Winning Chef Takashi Yagihashi, Big Shoulders Coffee founder Tim Coonan, and BIG & little’s’ co-owners Gary “BIG” Strauss and Tony “little” D’Alessandro highlight an impressive list of guests who will host live cooking demos at Chicago’s airports. Aspiring local chefs from Chicago’s own Washburne Culinary Institute will also participate in live cook demos. Passengers who stop by can enjoy freshly-made samples and receive a free Airport Restaurant Week chip clip and recipe book while supplies last.

“We are pleased to partner with some of Chicago’s finest dining establishments and brands to bring a taste of Chicago to O’Hare and Midway travelers through our award-winning Airport Restaurant Week,” said Ginger S. Evans, Commissioner, CDA. “This annual airport event coincides with the popular Chicago Restaurant Week, bringing the best of our city’s renowned culinary scene right to our passengers, and enhancing the travel experience for millions visiting Chicago’s airports.”

Airport Restaurant Week will give travelers a sneak peek at some of the new local culinary favorites coming to Midway. Midway’s schedule includes demos by several chefs previewing new dynamic concepts and local flavors to Midway passengers, as part of the new and improved dining and shopping options planned for the first concessions upgrade in nearly two decades. These include BIG & little’s and the return of Harry Caray’s 7th Inning Stretch.

Snack shops at O’Hare will offer specials such as Garret Popcorn Shops’ new feature flavor, “Spicy Vulcan Cheese Corn.” Passengers who say “Happy Airport Restaurant Week” will receive a free donut from Dunkin’ Donuts at O’Hare on select dates, or $1 off shoe shines at O’Hare’s Shoe Hospital locations.

At O’Hare, cooking demos will take place each weekday between the hours of 10:30 a.m. and 2:30 p.m. The stages are located in Terminal 2 near Gate E1, in Terminal 3 near Gate H3 and in Terminal 5 near Gate M7. At Midway, the cooking demos will occur at 11 a.m. and 2 p.m. each weekday in the main food court, just past the security checkpoint.

To provide passengers a full schedule of live cooking events and promotions available, the CDA has created an Airport Restaurant Week page on its website, www.FlyChicago.com/restaurantweek. The 2018 “Airport Restaurant Week” Recipe Book is also available from the website.

“Airport Restaurant Week” received a first place award for Excellence in Airport Marketing, Communications, and Customer Service from Airports Council International – North America (ACI-NA) in 2016.

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