Ep40: Concourse Cuisine

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A wave of new restaurants connected to local superchefs (such as James Beard Award-winning Hugo Ortega of Hugo’s and Chris Shepherd of Underbelly) are beginning to congregate in an unlikely place: the airport. From farm-to-table to Asian-fusion, the dining concepts at George Bush Intercontinental Airport are expanding as the city catches up with a national trend. Chronicle reporter Nancy Sarnoff is joined by food editor Greg Morago to discuss how airports are offering more restaurants that reflect the local flair.

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