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Thread: ORD T5 adds local Chitown Eats


  1. 10-Jun-2013, 10:06 PM #1
    ddagencylv
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    Default 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.”
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  • 10-Jun-2013, 10:35 PM #2
    isppilot
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    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.
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  • 10-Jun-2013, 11:11 PM #3
    spongebue
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    That, or a Portillo's! All the hot dog/italian beef places at ORD have NOTHING against that place!
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  • 10-Jun-2013, 11:20 PM #4
    isppilot
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    Will have to try it next time I'm in the windy city.
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  • 11-Jun-2013, 12:07 AM #5
    Migflanker
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    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.
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  • 11-Jun-2013, 09:18 AM #6
    spongebue
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    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"
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    mrs767er (11-Jun-2013)
  • 11-Jun-2013, 01:37 PM #7
    Migflanker
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    I never had a problem either. My pizza was still pretty frozen when I got home too.
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  • 11-Jun-2013, 01:51 PM #8
    mrs767er
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    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...
    Last edited by mrs767er; 11-Jun-2013 at 04:32 PM.
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  • 11-Jun-2013, 11:46 PM #9
    Migflanker
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    Quote Originally Posted by mrs767er View Post
    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!
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  • 12-Jun-2013, 11:39 PM #10
    spongebue
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    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.
    Spongebue - NonRev Correspondent - U.S./Midwest Region

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