Dining at DFW Airport keeps getting better. Now hungry travelers have two new options from two big-name chef-restaurateurs, Lorena Garcia and Kent Rathbun. Here’s a closer look at their dining concepts, set to land this month.
First class with Lorena Garcia
Former Top Chef contestant and Telemundo star Lorena Garcia has opened Lorena Garcia Tapas y Cocina, a Latin-inspired restaurant and bar featuring healthful small plates, entrees and cocktails, inside Terminal A.
The popular TV personality and cookbook author is recognized for her nutritious, flavorful dishes and regular appearances on reality cooking shows.
Menu items include black bean and queso fundido, yucca fries, chargrilled steak with chimichurri sauce and prickly pear baby back ribs.
Garcia isn’t new to airport-based restaurants. The Venezuela-born restaurateur also operates airport concepts in Atlanta and Miami.
More information: www.cheflorenagarcia.com.
Rathbun spreads his wings
Dallas celeb chef Kent Rathbun believes airport dining is too often an afterthought.
The owner of Abacus and Jasper’s and frequent James Beard House honoree is set to take over the DFW Airport restaurant scene with the opening of four new concepts in the coming months. The first, opening this month in Terminal D, is KR’s Whitetail Bistro, a sleek cafe touting a modern Texas twist on French cuisine that will feature small plates, salads and sandwiches like the classic croque-monsieur.
Concepts to come include The Lounge at Abacus, Kent Rathbun’s Aviator Bar, both also in Terminal D, and Hickory (which recently closed its Plano location to revamp as an event venue), slated for a spring 2017 opening in Terminal B.
Rathbun is partnering with airport restaurateur and concessionaire Paradies to launch the concepts.
More information: www.kentrathbun.com.