Your next trip to Orlando International Airport just got upgraded. MCO eatery Cask & Larder, operated by Master ConcessionAir, has once again been named among the best airport dining locations in the country.
The Winter Park favorite turned airport eatery took second place on USA Today’s 10Best list of Best Airport Local/Regional Dining, beating out restaurants from all over the country.
The restaurant also claimed the second-place spot on the Best Airport Bar/Restaurant Atmosphere list.
For the past four years, USA Today 10Best and Airport Experience News (AXN) have partnered to find North America’s best airports and airport concessions. AXN, a top industry trade, narrowed it down to several finalists, then 10Best readers were given four weeks to vote on their favorites daily.
This is the third year Cask & Larder has been recognized among the best airport dining by USA Today 10Best. In 2018, the airport restaurant was second on the Best Airport Local/Regional Dining and fifth on the Best Airport Sit-down Dining lists.
Cask & Larder at the Orlando International Airport is a concept of Master ConcessionAir, a leader in the airport dining industry. MCA taps into the latest trends to deliver unique brands and experiences to travelers. Cask & Larder does this by bringing the farm to the terminal experience through its southern-inspired fare and fresh seasonal selections created by James Beard nominated chefs Julie and James Petrakis.
“We are so proud of all the success Cask & Larder has had at Orlando International Airport,” said MCA CEO Peter Amaro Jr. “Master ConcessionAir, together with the Chefs James and Julie Petrakis, are committed to showcasing the many tastes of Cask & Larder at the Orlando International Airport. C&L is dedicated to delivering local farm fresh offerings, which they source daily, as well as Crafted Beers brewed in house and Crafted Cocktails, with specially infused spirits. We also have a vast selection of retail products available to take home, so the traveler can share the experience with friends and family. The traveler’s palette is evolving and becoming more sophisticated by the day. They now expect to have a more exciting and healthy option, such as a farm to terminal restaurant, with a true foodie experience. It’s always been our goal to make traveling more of an experience, and all the feedback from our traveling public together with this recognition shows we’re accomplishing just that.”