We asked our network of trusted travelers with very discriminating palates (Daniel Boulud, Jamie Bissonnette, and Dominique Ansel among them) what restaurants and bars they’ve discovered on the way to the gate.Their go-to dishes—from roast duck noodles to short rib tortas and soft-shell crabs—will leave you craving a layover.“I happened into Cousin’s Bar-B-Q one day and ended up almost missing my flight because I got seconds. Don’t take it on the plane or you’re likely to be mobbed.” “The Palm Bar & Grille is a great outpost of this restaurant that’s known for its meat.
You also can’t go wrong with the steaks.” –Grant Achatz, chef, Alinea and Next in Chicago “I often get a classic New England clam chowder, a big seafood salad, and an adult beverage depending on the time of day, usually a chardonnay, at Yankee Pier. It’s perfectly located at the start of the busiest terminal—United’s— and they get you in and out in 20 minutes, especially if you eat at the counter.” –Ambra Medda, co-founder/creative director, shopping site “When I visit my restaurant in London, I go to Gordon Ramsay’s Plane Food and order the butter chicken curry with fried chickpea rice.” –Daniel Boulud, chef/restaurateur “Caviar and a glass of champagne at the Caviar House & Prunier Seafood Bar.
It’s a tradition that my grandfather kept, dating back to when caviar was served in first class.” “To me, eating airport sushi is a hazard to yourself and others on the plane, but on the past two trips to Japan I’ve stopped at Sushi Kyotatsu, which had a huge line for sushi to go and a line down the corridor to stay.
The quality of the fish was beyond superb, and you have a fantastic view of the planes taking off.
It’s a perfect farewell to Japan.” –Chris Cosentino, chef, Boccalone and Porcellino in San Francisco “I fly to Japan frequently—it’s one of my favorite places—and I always get zaru soba with tororo at Sanbei.
"We spent the previous decade telling ourselves that we're happy as we are, and if it happens, it happens," she says.
Three years ago, hoping to get over an unrequited crush, she took matters into her own hands and joined the Ok Cupid dating website. Three years later, she has gone on dates with men in their 30s, 40s and 50s, but has remained single. Ms Yeo is part of Singapore's swelling ranks of "singles" - a term used by statistics gatherers to define someone who has never married - who are aged 35 and older.
In 2004, there were 844,100 Singapore residents who were singles, compared to 1,048,100 last year - a jump of almost 25 per cent over 10 years, figures from the Department of Statistics show.
The number of singles also rose across all ages surveyed, but the sharpest spike was in the 50s age group.
In my Global Economic Relations course, we are currently discussing the economic benefits of free labor mobility.