DFW Airport Steps Up Culinary Offerings

by Karel Anne Tieszen

Terminal D of DFW has become a place that is actually pleasant to wait for a flight. It is helped by the presence of food that is worth your time, since you have to wait over an hour for your flight anyway, right? I was recently graced with a bit of “extra time” and thought I might try III Forks. Astounded they would be there in my favored Terminal D, I couldn’t imagine that it could hold up to the original. 

My server assured me that the favorite III Forks salad, complete with delicious walnuts, was indeed on their shortened menu. He also recommended the Filet Mignon. Personally, I chuckled, because we were in an airport. And I was supposed to order a real steak and use this plastic cutlery to slice into that meat? So let me tell you the truth, the cutlery was the only place I felt shortchanged.

I ordered the Prime Burger, which comes with fries.  It arrived in less than 12 minutes (timing is everything in an airport, you know), cooked to a perfect medium, hot pink center. The cheese melted into the burger, the lettuce and red onion rings were crisp, and the bread was soft and warm. The fries were the skinny kind I prefer, and were true potatoes, lightly salted. I sliced it in half (didn’t break the knife) and licked my chops. This was going to be quite the airport burger.

The linen tablecloths were pristine, and with soothing piano music coming from the Bose speakers you could almost ignore the required unattended baggage announcements.  Hard to believe, but I was actually dining in the airport.

Another premiere choice out there includes Reata Grill, and soon to be joining the ranks of flying high restaurants will be our own Stephan Pyles.

Hand me a passport. This makes a trip go from Bon Appetit to Bon Voyage.

Karel Ann is the chef-owner of Kitchen Friends Cooking School, and frequent traveler.