The badness of food in airports and stadiums was, until a few years ago, proverbial. Old hot dogs and nasty nachos have been in retreat, but it was only this year that the equally generic middlebrow food that has served as a replacement gave way to regional cooking of a high order. At Miami’s new stadium, Marlins Park, several Latin restaurants supply regional and ethnic foods, including those of visiting teams. Atlanta’s airport — already home of perhaps the best regional airport restaurant in the country, One Flew South — is being revamped to include a slew of local places, and Brooklyn’s new Barclays Center features local specialties like pastries from Red Hook’s Baked and pizza from L&B Spumoni Gardens. Somewhere, Todd English is cursing.
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