Best airport food in the U.S.
10. Taste of Tagliare
LaGuardia (New York)
Tagliare is an offshoot of the remarkably popular Di Fara, the Brooklyn pizza mecca run by Dom DeMarco. But be forewarned, the slices at Tagliare, while cooked in a brick oven, are not quite as thin as those at Di Fara, with critics claiming the pies aren't quite up to the same standard. And at $5 a slice, Tagliare's ain't cheap. Still, you could do worse, and a whole lot worse at LGA (landing in the East River instead of Charlotte comes to mind). You can also get a Sicilian pie, which is much thicker and doughier, somewhat reminiscent of Chicago's deep dish pizza. But let's not get into a debate over which town has the better pizza. The answer to that one is obvious.
(Photo: Emma at ireallylikefood)
(Rankings from The Daily Meal. Text by John Goff)
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