Wine bars, brew pubs, gin joints: Gadling wants your nominations for best places to kill time at the airport

by Jeffrey White on

Perhaps one of the most interesting inverse relationships in travel today is that between airlines and airports.

While most of us will agree that flying in America has grown insufferable in recent years, killing time at airports — and let’s face it, with flights always late, we have a lot more time to kill — has grown considerably more pleasant. There are offerings of WiFi, well-stocked book stores, chic shopping outlets and game consoles at most major airports.

And let’s not forget that anchor of time well spent at the airport these days: The upscale bar.

Gone are the days when you were forced to quaff Buds at some seedy ‘deli’ somewhere between Terminal B and C.

Most of the country’s busiest hubs now have wine bars and brew pubs where you can pass the hours actually drinking like an adult. You can try a flight of French whites, a hoppy pale ale from a local brewer or a sophisticated cocktail before heading off to Buffalo or Akron or wherever.

Yes, often you’ll need to take out a second mortgage on your house to afford a third drink; I’m not praising the prices at these places here. But simply to have the option of falling back on something more refined and civilized, during a travel experience that is usually anything but, has been a positive trend during the past several years — and one that is certainly in stark contrast to the direction our experiences seem to be going once we board a plane.

Joe Brancatelli, who pens the Seat 2B column at Portfolio.com, praises this trend in his latest dispatch. He singles out places like Cibo Bistro and Wine Bar at Philadelphia International Airport , with its 32 wines available by the glass, and Vino Volo at Dulles, which manages to pair a substantial offering of wines by the glass with appropriate small portions of food.

Both establishments have opened in other airports (Vino Volo just opened its eighth location at Detroit’s Metro Airport last week). Then there are the dozens of brew pubs that have sprung up at hubs nationwide (like Columbus Brewing Company at Columbus International and the Wasatch Brew Pub at Salt Lake City International), all owned by HMSHost, a division of Italy’s Autogrill (yep, Italy owns most of the brew pubs in which you like to kill time at your local airport).

So, things have gotten better on the ground even as they have gotten worse in the skies.

Gadling would like to hear from you: Nominate your favorite airport bar these days. Wine, beer or cocktails; chains or one-offs; upscale or old school — whatever. Extra points if you can tell us something about the place: what to expect, prices, a good menu recommendation, etc. Feel free to sound off on whether such places represent a positive or negative trend in travel today.

I’d like to dedicate a future post to publishing some of these tips and thoughts.

Baggage carousel ads: coming to an airport near you

by Grant Martin on

As our good friend Blogger Jeremy can probably tell you, one of challenges to marketing research is finding a good medium on which to deliver your ad. If you can find a way to acutely deliver your message to your target demographic, you’ve done your job well. For example, you don’t see many ads for GI Joes or Depends on Gadling.

And where else are you intensely focused and forced to watch than on the baggage carousel? Double Take marketing unfortunately just figured out that the perfect way to deliver advertisements to a select demographic (business or leisure travelers) is down where you get your luggage. You’re staring at the rotating metal blades, waiting for you luggage with nothing to do, and out pops an ad. You have to look, right?

Lucky for me, I still don’t check luggage. But the rest of you may soon have to put up with advertisements on your baggage carousels — installation begins this August. Take a look at the video below to see the ads in action.

Galley Gossip: Snacks on the plane

by Heather Poole on

“Diet Coke,” says the passenger after I ask him what he’d like to drink. While I’m filling a plastic glass full of ice, he asks the question I hoped he wouldn’t ask, “Can I get a sandwich?”

“Oh…ummm…I’m sorry.” I make a face, the I’m-sorry face, because I am sorry. Really, I am. I’m sorry I have to say I’m sorry all day long. “We ran out,” I continue, and before I can tell him that we actually ran out of anything and everything edible on the airplane, he asks “What else do you have?”

I take a deep breath, because I really don’t want to tell this guy we have nothing, not one thing, so I make the face again, the I’m-sorry face, and decide to make light of the situation. “Diet Coke. Sprite. Diet Sprite. Pepsi. Diet Pepsi. Orange juice. Apple Juice.” He’s looking at me like I’m crazy, so I make the face again, oh you know the one, and say, “I’m sorry, but we ran out of everything. There’s no more food.”

“What do you mean there’s no more food!”

“We ran out of food,” I say again, as I oh so gently place a can of Diet Coke and a glass of ice on his tray table. What I don’t say is that we ran out of food hours ago, due to the fact the passengers were starving because of the hour and a half weather delay we took on the ground. What this passenger and I do not know, and will not know for another hour, is we’re going to have another hour and a half delay in flight because the airport in New York is closed due to more bad weather . “Sorry,” I say again, and I am, sorry I’m forced to say sorry all day long.

“This is ridiculous!”

I agree, it is ridiculus, but that’s the way it is.

Last week Iva Skoch wrote about Passengers Revolting on a flight out of Beijing that was canceled due to weather. Fifty-two pasengers refused to leave the aircraft, so they slept on the plane for over twelve hours. “The biggest irony,” Iva wrote, “And something I can’t see happening on America’s cash-strapped airlines, the flight attendants kept serving food and drinks to the protesters.”

Well there are two reasons you won’t see flight attendants in America serving drinks and food to “protesters” onboard a canceled flight throughout the night until the wee hours of the morning, when the airline is finally able to get people onboard another aircraft.

  1. No food. At least there’s not enough to serve to everybody onboard. Sorry. These days flights aren’t catered full. Why? Don’t ask me. I’m just the messenger. But I’m sure it has something to do with those silly fuel prices. But who wants to eat airplane food that’s been sitting on an airplane for hours anyway? We’re talking astronaut food, people! We’re talking there’s a reason the fruit in first class doesn’t turn brown by the end of the flight.
  2. No money. Flight attendants aren’t making a dime until the aircraft door has been shut and the airplane has backed away from the gate. Now keep in mind we’ve already worked the first hour of our day for free, which is by far the most chaotic part of flight – boarding. And you’re right, we did agree to work that first hour for free when we took the job, but there’s no way, no freakin way, we’ll work one hour more. Would you?

Which brings me to the point of this post (there is one, I promise) – snacks. I’m talking food. You should bring some the next time you travel. At least something. Anything! An apple, a cereal bar, instant oatmeal, whatever.

I know exactly what you’re thinking. Why should you have to bring your own food when you paid for a ticket? Because you paid for a seat. That’s it. And as soon as you realize that, the better your flying experience will be. I’m sorry (always sorry) but that’s the reality of the situation. Unfortunately traveling today is like a real life episode of Survivor. You never know what’s going to happen next and you never know when you’re going to eat again.

Oh I know it’s inconvenient to pack food. Trust me, I’m right there with you, carrying a white plastic grocery bag full of Jiffy peanut butter to-go, a brown banana, two slices of multi-grain bread, and an old package of instant oatmeal, as I undress my way through security and make my way through the terminal – Just in case! Forget the clothes, the books, the DVD – pack the food! Mechanicals, weather delays, and cancellations do happen, and they happen often.

Take my five hour flight yesterday that turned into seven and a half hours of starvation for the people onboard who didn’t bring food, or purchase food when they had the chance. Me, I had a chorizo and egg breakfast burrito from La Salsa at the San Diego airport early that morning and I was STILL starving by the end of that flight! I actually got down on my hands and knees and dug through a dirty first class cart looking for something, anything, to get me through the last hour. But there was nothing – not one thing to be had. Which is why most flight attendants I know always – ALWAYS – bring their own from home.

Oh hold on a sec, my cell is ringing… “Hello?”

“Flight Attendant Poole?” asks the stern voice on the other end.

Oh no. The company. What now? “Yes, this is flight attendant Poole.”

“Your flight to San Francisco tonight has been delayed.”

British Airways buys L’avion, transatlantic business class market successfully monopolized

by Grant Martin on

British Airways just announced that it was buying L’avion, the struggling business-class-only carrier that has recently been operating flights between New York‘s JFK airport and Paris‘s Orly.

We here at Gadling have been speculating on the future of the small, proud airline recently. Considering the price of fuel and the trouble that niche, business-class-only carriers have had in the recent market, we even put it on Gadling’s Hit List (one down, four to go!) among airlines at risk for bankruptcy, liquidation or buyouts this summer.

BA must be reading our articles and wanted to take advantage of the carrier whilie they were off balance.

Or perhaps this is a strategic acquisition to give more breathing room for BA’s own daughter New York-Paris niche carrier, Open Skies to operate. With one less competitor in the market, Open Skies will surely now be able to dominate.

Indeed, this Reuters article says that L’avion will now become part of the Open Skies network. As far as integration, I’m not sure how the aircraft and staff will be placed — on the JFK-ORY route or on another of the new airline’s planned routes.

One thing is for certain however: with one less player in the transatlantic business class market, prices will surely go up.

Look out! The terrorists have curry!

by Grant Martin on

Something didn’t smell right. British Airways passengers started to panic when a foul smell started coming from their aircraft on a flight between Belgrade and London. Fearing a terrorist attack, the captain turned around the aircraft and put it back down in the Serbian capital, where the aircraft was evacuated and contained separately on the runway.

Passengers screamed in horror fleeing from the aircraft as they were helped by workers in hazmat suits.

Investigators first feared that a a container with acidic chemicals had burst in the hold and was causing havoc among the cargo. But upon further investigation, they narrowed the source down to a package of curry.

This follows on the heels of an emergency landing earlier this year of an Alitalia flight because of similar fears — the source of which was revealed to be minced onions.