ORD T5 adds local Chitown Eats

Two new Chicago favorites have debuted at Chicago O’Hare International Airport’s Terminal 5 as part of the concessions transformation by Westfield that will bring 15 new dining and retail brands, cutting-edge design and new passenger amenities throughout.
Locally-based Vosges Haut-Chocolat invites passengers to travel the world through chocolate, and Chicago’s Lettuce Entertain You Enterprises marks its first airport restaurant with the opening of Big Bowl.
“With the openings of Vosges Haut-Chocolat and Big Bowl, international travellers will get a taste of two Chicago favourites,” said Rosemarie S. Andolino, Commissioner, Chicago Department of Aviation (CDA). “It’s vital that Chicago-based businesses can provide travelers with top quality cuisine while creating jobs and helping the local economy.”:)

I wish they would open up a Gino's deep dish pizza at the airport. There is a location one stop away by train but it's not convenient when making a connection.

That, or a Portillo's! All the hot dog/italian beef places at ORD have NOTHING against that place!

Will have to try it next time I'm in the windy city.

Put a Portillo's and a Giordano's at ORD and I'd never leave the airport. A Giordano's pizza packaged and ready to go, the ulitmate Chicago souvenir.:)

Reminds me of when I went through ORD security once. "Is there anything special that needs to be done for food going through the checkpoint?" (thinking of xray vs. visual inspection, for example) "Is it pizza?" "Yes" "Is it stuffed" "Yeah" "Is it sausage?" "Spinach and mushroom" "Oh, you can have it then"

I never had a problem either. My pizza was still pretty frozen when I got home too. :cool:

Sometimes Chicago deep dish is acceptable--kinda like a focaccia with toppings to me. I prefer my own pizza. Been baking bread since I was 12, when I was featured in 1/2 page food section in Cincinnati. We prefer thin but I have made some darned good ones on the grill. I can't deal with those flaccid NY slices that need to be folded with a bunch of drip napkins for the grease unless wandering around hungry in midtown and desperate...

Quote:

---

Originally Posted by mrs767er

I can't deal with those flaccid NY slices that need to be folded with a bunch of drip napkins for the grease unless wandering around hungry in midtown and desperate...

---

I second that!

On a related note, am I the only one that knew that Colorado style pizza was a thing? Mostly out in the mountains, one of the main things is that they always have a bottle of honey for you to have with your crust.

Quote:

---

Originally Posted by spongebue

On a related note, am I the only one that knew that Colorado style pizza was a thing? Mostly out in the mountains, one of the main things is that they always have a bottle of honey for you to have with your crust.

---

Please tell me you’re not talking about honey poured over pizza.
And I thought pineapple on pizza was wrong.:o

It's honey poured over pizza crust. I'm not a fan of pineapple either, but I think this is acceptable. To me, pizza crust is basically a breadstick. Heck, I usually break the crust off first, just because it's like fresh baked bread if the rest of the pizza is fresh. Cheese and tomato sauce make pizza taste better for longer. Plain crust that's been cooled down? Not so much.

I’m confused, are you talking about honey poured over plain crust, or left over pieces of pizza dipped into honey, either way it doesn’t sound very appetizing.

Pizza crust is just dough--true. But if it's a piece of dough with honey on it, how can it be a pizza? Sounds like a flat breadstick. I concur w/Bue. Pizza refers to what we call a pie. I'm digging up origins of the word and it's application as a food. Sorry; food geeks of the world, UNITE!!

I have been known for making smoked salmon pizza--prebake crust a little, glaze with cream fraiche, top with salmon, capers, red onion. Finish baking and add fresh dill sprigs. Serve with chilled bubbly! Yikes, I'm hungry!

Ok, maybe I should clarify. When I talk about the crust, I'm talking about the outer edge of the pie NOT covered with cheese or sauce. The stuff most people don't bother eating. Have you ever had bread with honey? This is basically the same thing, except this "bread" was spared from being covered in cheese and sauce, and is in a different shape.

And 76'er, that salmon pizza sounds awesome! I bet a little bit (not totally covering/overpowering) of *fresh* mozzarella would be fantastic with that, too.