See The New Food At LaGuardia Airport That We Actually Want To Eat Slideshow

Delta set up more than 400 iPads in its restaurants and seating areas, and a total of 2,000 are due by the end of the year. When you first sign in, a welcome screen asks you to select your flight; a static bar with the time, gate, and status shows up at the bottom of the screen, so you can order dessert without worrying that your gate has suddenly changed.

Jason Denton of New York's 'ino and 'inoteca helped design Bar Brace's fast-Italian menu—think paninis and this trio of bruschettas. The toppings, from left: herb and ricotta, proscuitto, and olive tapenade.

Spicy tuna tartare with daikon and sesame seeds from Victory Grill, the Terminal C eatery from Andrew Carmellini of The Dutch.

Coury requires each of his chefs to visit local greenmarkets three times a week to find ingredients and hunt for menu ideas. All of the restaurants' dishes change seasonally, but one thing Michael Coury—the airport's head concept chef—says you will always see on Prime Tavern's menu is this lobster roll slider by Michael Lomonaco of Porterhouse.

Jim Lahey from Sullivan Street Bakery and Co. agreed to put his überpopular Popeye pizza (spinach with gruyere, pecorino, mozzarella, black pepper, and garlic) on the menu at Crust. Here, though, it's just called spinach pizza.

Riad Nasr and Lee Hanson—the pair behind Balthazar, Pastis, Schiller's, and Minetta Tavern—created this Provencal bistro. On the menu: a strip steak that's tender enough to cut with a plastic knife (because you're at the airport, and it has to be).

Find house-made gelatos at the Bisoux market across the hall. Flavors here: lemon sage, chocolate salted caramel, and tutti frutti.

We loved this fake latticework that looks like the underbelly of the Eiffel Tower. It connects Bisoux to its market, where you can also pick up coffee and Balthazar croissants to go. Plane picnic, anyone?