Often, travelers want to get an authentic taste of their destination. At Orlando International Airport, visitors have one of the best chances to do that in all of North America.
Cask & Larder’s OIA location, designed by Anna Schmidt, was recently ranked No. 3 among the Top 10 Airport Local/Regional Dining in North America by USA TODAY.
Cask & Larder, which was a popular destination in Winter Park, was tapped to bring its local flavor to OIA’s Terminal 2 in 2015. A project of James Beard-nominated chefs James and Julie Petrakis, it serves up farm-to-table fare, signature drinks and beer.
But though the food gives diners a taste of Orlando, the design also helps transport them away from the terminal. Renowned restaurant and commercial interior designer Anna Schmidt drew on sustainable and natural elements to bring the restaurant’s theme to life.
The eatery incorporates wood and pops of sky blue and red. Wooden fencing and lush greenery serve to separate the space from the rest of the terminal, and at the center of it all is a huge oak tree with lighted lanterns and reclaimed jars hanging from its boughs.
The airport location of Cask & Larder opened late last year. The team worked closely with Johnny Rivers of Inglur, Inc. and Peter Amaro, Jr., CEO of Master ConcessionAir, LLC (MCA) to bring the concept to the OIA terminal.
The project’s architect was BCA Architecture, and the general contractor was Gomez Construction.
To compile the top 10 listing, USA TODAY worked with Airport Revenue News, which had industry experts vet and nominate 15 finalists. USA TODAY’s 10Best readers then had four weeks to vote daily.
Cask & Larder beat out airport restaurants around the country, including those at Los Angeles International Airport, Boston Logan International Airport, Hartsfield-Jackson Atlanta International and Denver International Airport.
To see the full listing, visit http://www.10best.com/awards/travel/best-airport-local-regional-dining-2017/.