Today's Chicago Crain's has a story about upscale restaurants moving into O'Hare. Airports, and O'Hare is one of them, are looking for ways to increase their non-airline-related business by improving the restaurant choices at the terminals. Chicago's own celebrity-chef Rick Bayless has opened Tortas Frontera in O'Hare's terminal 1 and has plans to open another in terminal 3.
Food with a Chicago Flavor
Chicago Aviation Commissioner, Rosemarie Andolino says that the airport can increase revenues by offering better restaurant choices, many which are unique to Chicago, like Tortas Frontera. This strategy of "going upscale" with airport dining has worked in New York City, increasing their restaurant revenues by 25%. Chicago is hoping it can do the same.
What do you think? Would you spend more for a meal at the airport? Do upscale airport restaurants make sense for Chicago?
I remember back in the day when O'Hare International had a great restaurant. I'm happy the newest is a Rick Bayless installation. It will have fresh offerings of the highest quality I know. That's how Rick rolls.
ReplyDeleteDanie, was the restaurant at O'Hare one we would remember? And how "back in the day" are we talking? ;)
ReplyDelete