By Laura Moser | The Wall Street Journal
AIRPORTS AROUND the country are making passenger pickups a more tempting task, allowing gourmet food trucks to dish up their specialties in parking lots—and soon, in the terminals.
Tampa International Airport’s program, launched in November, is the most extensive, with a rotating roster of more than a dozen of the area’s best food trucks. Rollin’ Zoinks sells decadent wrap sandwiches, including a popular one featuring seared sea scallops, snow peas, couscous and lemon champagne sauce. Nico’s Arepas Grill cooks up Venezuelan arepas, savory cornmeal patties filled with ingredients such as shredded beef and salty cheese. In January, Austin-Bergstrom International Airport in Texas welcomed Twist of Spice, a truck that serves authentic Mexican food.
Los Angeles International Airport is taking a more radical approach, adding a truck-inspired stand past the security checkpoint in Terminal 4. Once it opens, the grub will be provided by a rotating series of local food truck vendors. Said airport publicist Katherine Alvarado: “The whole concept is putting the L.A. back into LAX.”