Bold flavors and big hats await at North America’s first certified carbon-neutral airport.
Southwestern cuisine godfather Stephan Pyles does ceviche trios and barbecued brisket tacos at Sky Canyon (Terminal D). A few gates away, Whitetail Bistro’s sweet-pepper lacquered duck puts a Texas twist on a French staple. Raise a glass of Texan wine to prickly pear baby back ribs at new Lorena Garcia Tapas y Cocina (Terminal A).
Get the local look with boots, belt buckles, and Western apparel at The Range, or Cowboy up at the NFL team’s pro shops (Terminals A, C, and D). Bulk candies, Belgian chocolate, and more ensure sweet returns at Dylan’s Candy Bar (Terminal D).
Trade Shiner Bock for brews from Hoegaarden and Leffe at Belgian Beer Café (Terminal C). Crú Food & Wine Bar (Terminal D) pairs salads and stone-fired pizzas with tasting flights from its worldly wine list. Make time for an Island Seduction, the Sun in Sicily, and other jet-set-inspired cocktails at Bleu Mediterranean Bar (Terminals A and D).
“Regardless of where you arrive, take the Skylink tram to Terminal D to check out the permanent art installations and grab some smoky tomato soup from Whitetail Bistro, across from gate 23. If you fancy more burgers and beer, I highly recommend Gas Monkey Bar N’ Grill, across from gate 31, by Dallas hot-rod builder Richard Rawlings. And don’t board your ﬂight without securing some Texas Millionaires candies!”