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Cool airport bars
Airport bars: No longer one of the saddest places on the planet.
No-one can argue with the fact that sitting belly towards the bar in a airport is like using a flashing "lonely" sign above your head. Think George Clooney moping his way through "Up up." Or Tom Hanks eating ketchup packets in "The Terminal." Overpriced cocktails, grumpy travelers, missed connections, bad food. Seems like a soul-sucking experience, as you would expect.
On a recent Friday,[link widoczny dla zalogowanych], I finagled my way past security at Minneapolis-St. Paul International Airport and asked bartenders for his or her thoughts on the way in which people stereotype airport bars.
"They've been visiting the wrong airport bars,[link widoczny dla zalogowanych]," said Lisa-Marie Danger Smith, who works every weekend in the airport's version of Ike's Food Cocktails.
More than 32 million people pass through the Twin Cities airport every year. If you are always rushing to catch your flight,[link widoczny dla zalogowanych], you might have missed what any seasoned traveler will explain: The bar scene out there isn't what it was previously (and that's a good thing). Our airport is in front of the curve with regards to bringing local concepts into the concourses.
These include the brand new Surdyk's Flights wine bar,[link widoczny dla zalogowanych], French Meadow Bakery, O'Gara's, Axel's Bonfire and two Ike's locations.
"A large amount of airports are trying to emulate what we've done here," said Butch Howard, the man in charge of HMS Host, the company that licenses and operates most of the airport's drink and food tenants.
Most of these bars are in Lindbergh Terminal's squeaky-clean mall area, accessible simply to travelers and staff (though people obtaining passengers might want to check out the pre-security Houlihan's on the ticketing level). One traveler, Oren Mauldin of Seattle,[link widoczny dla zalogowanych], told me: "In the States, I'd say this is among the nicest airports. No nasty '70s carpet."
So, we win within the carpet department. -- except when there's a late flight to Vegas. Then it's time for you to party.
Beer in the morning
Junior Pantaleo has been bartending since 1979. He's seen the evolution from serving liquor at a makeshift stand in the concourse to his current position in the shiny, antioxidant-cocktail-making French Meadow Bakery. He works the bar's morning shift, that has become a lot more rewarding lately. everywhere else). than someone at midnight," Pantaleo said.
Company is often affluent (a good thing), in a hurry (not a good thing) and attempting to talk (good or bad,[link widoczny dla zalogowanych], based on whom you get). Within this mix are plenty of characters, Pantaleo said (he's one himself). The gregarious bartender is renowned for flagging down potential customers within the concourse by yelling out, "Cocktails!" However, he cautioned that not everyone should drink at the airport. He still remembers a man from Alabama who spent his Christmas there chasing an appreciation connection that never panned out.
"I've waited on Jessica Simpson -- twice," Pantaleo said. He also served legendary college basketball coach (and all-around hothead) Bobby Knight: "The most gracious, funny guy you'll ever meet."
Ike's bartender Smith (or Smitty, as she's known) loves hearing travelers' stories from behind the restaurant's granite-top bar.
"Out here, I recieve to hear stories from all around the globe," she said. "Everyone has a story. I usually ask them to tell it."
She took an opportunity about the airport six years ago and never looked back at the streetside bars. "No more bar fights, no bouncers," she said. "Less chaos,[link widoczny dla zalogowanych], less drama."
Nevertheless, bartending in the airport can seem to be nearly the same as focusing on a tropical. Some bartenders have quit because they couldn't take the security hassles. "This should be the only job where you need to take off your shoes when you get to operate," one of them explained.
Conversation starter
You could see her blue martini from the mile away. Like a platinum person in Continental Airlines, Laura Weisensell flies almost every week. The Cleveland auditing consultant said watching Clooney in "Up in the Air" was like watching her own life. As the bar scene has changed,[link widoczny dla zalogowanych], flying the friendly skies can still be a little lonely.
Thus: her neon-bright cocktail. She calls it a "conversation piece," something to obtain fellow bargoers talking. She meets people, engages them in conversation after which continues her way. "You really don't have enough time to form real relationships," Weisensell said. "It's an overview over time is how I love to put it."
She arrived on the scene towards the airport a couple of hours early to drink at Ike's,[link widoczny dla zalogowanych], her favorite spot at MSP. Ike's is a sleek replica of the 1940s-style bar in downtown Minneapolis. Weisensell feels as though a regular here, despite the fact that she lives 700 miles away.
In this new age of airport bars, I'd call that progress. Well, sort of. We're just referring to airport bars here. These are businesses made out of necessity: Individuals have to fly,[link widoczny dla zalogowanych], individuals have to wait, people have to drink.
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