Remember the days when you knew that you had to travel that you made sure you ate a decent meal before you hit the airport, because the pickings were slim to ... not actually non-existant, but fare you just did not want to eat? Well, gone are those days as menu offerings at airports have improved significantly, including top chefs themselves opening outposts in restaurants around the United States and the world -- case in point, I enjoyed a delicious over-the-top burger and parmesan fries at Todd English's Bonfire, a steakhouse in Boston's Logan Airport during recent travels.But even more recently I had to endure a four-hour pit stop at the Fort Lauderdale Hollywood International Airport for a connecting flight. That meant I left home too early to have breakfast, and the food served on airplanes today I simply don't want, much less pay the asking price. So as soon as I landed in the Jet Blue terminal I went looking for sustenance, and it had to be food I wanted to eat. Imagine my surprise when I noticed a sign that read Food Network Kitchens. This Food Network junkie made a beeline for the door. This was of course the Food Network, so the food had to be good. Actually, it was the only eatery serving hot food at the terminal, so I really had no other options. Alternatives were lacking.The restaurant turned out to be a casual-fast food joint. There are no waiters. You either queue up to order at a counter, get your to-go order and grab an empty table, when one becomes available, or you can find seat at the bar from where you get full service (you have to order a drink, and no kids are allowed). I took a seat at the bar. A seemingly harried member of staff placed a one-sheet menu in front of me showcasing sandwiches -- Lauderdale Club Sandwich (roast turkey, ham, bacon, green leaf lettuce, heirloom tomato and key-lime mayo on toasted while Pullman bread); Florida Shrimp Po'Boy (coconut shrimp, whole-grain mustard, pickles, coleslaw and green leaf lettuce on a toasted ciabatta roll); Classic Burger (ground chuck, green leaf lettuce, heirloom tomato, American cheese and special sauce on a brioche roll with a fried pickle); Salmon burger (salmon, spicy pineapple salsa and green leaf lettuce on a brioche roll); Nos Cubano (ham, roast pork, Swiss cheese, pickles, yellow mustard and café con leche mayo pressed on a cibatta roll); Tropical Turkey Sandwich (roast turkey, mango chutney, candied pecans, baby spinach, heirloom tomato and mayo on whole wheat bread); Pulled Chicken Sandwich (pulled roast chicken tossed in a spicy citrus BBQ sauce and topped with coleslaw on a brioche roll) and Black Beans and Rice Burger (house-made veggie burger, topped with avocado, mojo mayo and baby kale on a whole wheat bun).The Tropical Turkey Sandwich called out to me, but I did have to send the sandwich back to the kitchen to be remade not realizing that the turkey would be served up cold. I wanted it at least warmed through. When it came out perfect, the sweetness of the candied pecans and the mango chutney was the perfect complement to an otherwise savory sandwich, and a delicious pick-me-up to start the final leg of my journey. Actually on the return flight I opted for another one.The Food Network Kitchen restaurant offers sides and bar snacks -- guacamole and tortilla chips, plantain chips and pineapple salsa, edamame and sea salt, coconut shrimp with key lime tartar sauce, fried pickles with key lime mayo, shoestring French fries with spicy ketchup and sweet potato fries with key lime tartar sauce.And the kiddies aren't forgotten. They have PB&J (peanut butter and strawberry jelly on whole wheat bread); Turkey Pinwheels with Hummus (turkey, cucumber and carrot roll-ups with hummus for dipping); Grilled cheese (American cheese pressed until melted on white pullman bread); and Grilled Chicken Quesadilla (grilled chicken and cheddar cheese pressed between a whole wheat tortilla served with salsa and guacamole on the side). The menu also includes salads and breakfast offerings.The prices of the made-to-order sandwich entrees range from $10 to $14. The bar has a variety of beverages including wine, craft better and locally inspired libations.I since found out that the Food Network Kitchen opened in early November 2012 and averaged around 1,500 customers daily -- well since it was the only hot option in that concourse, they are certain to get the business. Food Network Kitchen also has plans to open a second eatery in Atlanta's Hartsfield-Jackson International Airport.

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