In this Oregonian article, food critic Michael Russell walks you through what’s available to eat and drink right at PDX’s various concourses, plus what’s coming in the next few months, including great espresso and a proper cocktail bar, a quick-service version of one of Portland’s signature sandwich shops and local fried chicken brunch options.

Main Terminal

For now, Elephants Delicatessen and Portland Coffee Roasters are the only pre-security food options, while the Peet’s Coffee & Tea kiosk should return to the baggage claim area. In September, the airport will send out a request for proposals next September, soliciting vendors to fill the new, spacious Main Terminal’s various food, drink and retail spots, with a goal of opening some options by 2024.

Concourse B

When it opens, at double its previous size, the new Concourse B will feature six fresh Alaska Airlines gates and two exciting additions to the airport: local café chain Good Coffee and fried chicken and waffle destination Screen Door. Both concessions expect to debut next spring.

Concourse C

The biggest change coming to this restaurant-packed concourse will be Corner Store by Lardo, a new grab-and-go version of the popular Portland sandwich shop. By January, Lardo will take over the former Kenny & Zuke’s space just past the B/C security checkpoint. But you won’t have to wait that long to get your hands on their famous sandwiches — a kiosk opens on Concourse E in mid-October.

Farther down the concourse, travelers can pick from an array of chains both local (Bambuza Vietnam Kitchen, Mo’s Seafood, Cafe Yumm, Portland Coffee Roasters) and national (Mod Pizza, Potbelly Sandwiches, McDonald’s, Starbucks). Drink options include wine at Vino Volo, spirits and tiny cocktails at Westward Whiskey and 32 taps of beer from the ever-busy Henry’s Tavern.

Concourse D

Country Cat, best known for the fried chicken and brunch, is just past the D/E security checkpoint, next to Capers Market, itself home to grab-and-go items, prepared food including sandwiches, lasagna and even raw oysters.

Passengers cruising down Concourse D will find a Portland Coffee Roasters, a Burgerville, a full-service brewpub from Bend’s Deschutes Brewing and Hissho Sushi, a massive sushi chain with hundreds of locations across the United States, many in grocery stores. The airport hopes to fill the former Tamale Boy space with another local Latin American option.

Concourse E

After a gorgeous remodel, Concourse E could be setting itself up as the new go-to wing for food-savvy passengers. In addition to a Jamba Juice, a brewpub from Portland’s Hopworks Urban Brewing and a salad counter from Seattle-based Evergreens, the concourse is already home to the first brick-and-mortar Tillamook eatery outside of Tillamook itself. Tillamook Market serves a similar menu of signature dairy-based items as the 110-year-old cooperative’s flagship coastal Creamery, including fried cheese curds, grilled cheese sandwiches and ice cream, all available to take away in insulated bags.

Coming this October, Concourse E will add a Starbucks and a handful of exciting local options, including a relocated Blue Star Donuts, a second airport Bambuza and a temporary Lardo grab-and-go option (eventually relocating to the post-security area between B and C in January). Stumptown plans to open a second café here in the new Southwest hub in December.

And landing early next year, Juliett, a new craft cocktail bar with a “women in aviation theme” from Lightning Bar Collective, the group behind Portland’s Bye and Bye, Sweet Hereafter and Victoria bars. The project, opened in collaboration with global partner SSP Group as well as Portland’s ChefStable, will launch in January with a full bar and an all-day food menu developed by Dimo’s Apizza owner Doug Miriello.

Want to read the whole article? Head over to The Oregonian for more, including what Russell eats when he travels through PDX.