by a mile, it's the barbecue at dfw - in a couple of different locations in various aa terminals - anyone remember the name? this is great regional food - stuff that's hard to get (ie real bbq smoked over wood, as opposed to gas-cooked garbage) outside of the south

also, check out the new "figs" in lga - haven't been yet but it comes from one of the best chefs in boston (todd english of olives/figs fame - other olives are now in dc, vegas, and soon, nyc)