Plump lump crab cakes times two in Baltimore:
As the movie "Wedding Crashers" so aptly proclaimed: "Crab cakes and football. That's what Maryland does!" Many will find the football portion up for debate, but Maryland can definitely carry the title of crab cake capitol. Needless to say there are countless restaurants around town serving up this specialty, but travelers need not leave Baltimore Washington International Thurgood Marshall Airport to have a taste. Two landmark Baltimore restaurants have set up shop at BWI: Obrycki's in terminal B and Phillip's in terminals A and B. Besides golden crab cakes, diners will also find Maryland-style crab chowder (with a tomato broth and vegetables) plus crab prepared every which way. Think crab dip, crab salad wraps, crab meat cocktail and more.
A slew of fresh Pacific fish in Seattle:
It's difficult to think of the Pacific Northwest without picturing seafood, and lots of it. In Seattle, Ivar's has been slinging seafood since 1938. In that year, Ivar Haglund opened the city's first aquarium, on Pier 54, and began selling fish'n'chips and chowder to hungry patrons. A legend was born. Now travelers can enjoy the Pacific's catch at Seattle-Tacoma International Airport's central terminal. Taking a cue from Ivar's original snack stand, Ivar's Seafood Bar serves all that and a side of chips. Really. Menu items include: fish'n'chips, prawns'n'chips, scallops'n'chips and so on. For those not so into 'n'chips, also on deck are red or white clam chowder, salmon chowder, grilled fish and Dungeness crab cocktail.
Smokey, tender barbecued meats in Austin:
Texas Hill Country is known for its barbecue, cooked low and slow. Opened in 1967, The Salt Lick is a well known purveyor of this regional specialty, based on an old family recipe of course. Beef barbecue is the name of the game in these parts (unlike in the Southeast where pork is king) and beef brisket is a sure bet. But, outside of Austin at Salt Lick, there's all sorts of meaty goodness like sausage, turkey, chicken and pork. Passengers at Austin-Bergstrom International Airport can rustle up some grub from Salt Lick in the West Concourse.