This article is from Thrillist Nation

While a tasty pint of craft suds has become an easy airport find these days, not so when it comes to a decent cup of pre-flight joe; chain drips and mediocre muds still rule the runways. But not everywhere. Which is why we scoured the world’s airports in search of the best cafes and java joints, and came back with our top seven.

Related: 15 Of The World’s Oldest Bars

Credit: Flickr user Quinn Dombrowski

7. Guava & Java – Philadelphia International Airport (Concourse B)
While G&J might look like your usual airport coffee shop stop, this one serves up world-renowned La Colombe, known for its seven single-origin blends made with beans from Brazil, Colombia, and Ethiopia, among others. Better still, they brew their Lyon — a light-roast charity collab with actor Leonardo Di Caprio, the proceeds from which go to his environmental foundation.

Credit: Flickr user Michael Allen Smith

6. Caffe Pascucci – Seoul Incheon International Airport (Second floor, near Exit 12)
Assuming you’ve had your fill of instant Maxim Originals, CP’s been specializing in cappuccinos since 1883; and with a vibe more evocative of a swanky bar than a cafe, you won’t even feel like you’re at the airport. Also, in case you didn’t believe the rumors, a second airport-based Pascucci’s DID open recently in Latvia’s Riga International Airport. So there, coffee-loving jetsetters, take note!

Related: The Most Luxurious Train Safari In The World

Credit: Wikipedia user Juan Fernandez

5. Paul – Dubai International Airport (Terminal 3)
A failsafe for travelers in search of a cuppa with a touch of sophistication, this fancy French cafe uses only posh local (as in French, not UAE) beans and bakes an assortment of tasty pastries and macaroons.  

Credit: Flickr user Krissy B

4. Dome – Perth Airport (Level One, T1)
Boasting more polished brass and varnished wood than the set of Captain Ron, the Dome feels more like a throwback European cafe than an airport coffee shop. Even better than its ambiance, though, is the java itself, highlighting beans from Columbia to Costa Rica; Aussies dub it some of the best hand-roasted dirt on the market.

Credit: Flickr user Bobbi Bowers

3. Metropolis Coffee – Chicago O’Hare Airport (T5)
Metropolis is your must-hit whilst stuck in O’Hare, and their Schweik’s Blend is the brew to try; described as “cognac-like”, it’s a a full-bodied beast with hints of orange, jasmine, and caramel.

Credit: Flickr user Steve Snodgrass

2. Mojo Cafe – Wellington International Airport (Level One, Domestic Terminal)
A well-loved boutique roastery in Wellington, Mojo puts an emphasizes on “crop to cup” and brews a variety of single-origin Guatemalan, Ethiopian, and Peruvian blends. Their signature house java, though, is Dr. Mojo’s Medicine, which rocks “hints of nut and chocolate, and a spicy toffee finish”.

Top tip: If you’ve already passed through security into the International terminal and are craving another cup, worry not; there’s a second incognito Mojo branch brewing under the name “The Rocks”.

Credit: Flickr user Alper Cugun

1. Joe and the Juice – Copenhagen Airport (T2)
Named the best airport coffee shop at last year’s Airport Food and Beverage Awards (hosted, no doubt, by Ricky Gervais), J and the J’s a lively spot with a bustling vibe and live lunch-time tunes. In addition to their kick-ass juices, they also brew up some seriously sexy coffee, including an eccentric signature ginger latte.

Chloe Pantazi is an editorial assistant on Thrillist’s travel team. On planes, she’s the annoying passenger who asks the flight attendant for coffee refills. Follow her on Twitter at @ChloePantazi.

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Fans of the Egg McMuffin have long wanted the option to get breakfast at McDonald’s after 10:30 a.m. But offering both breakfast and lunch was considered logistically impossible give the limited space in kitchens.

Still, it’s an option the chain is eyeing more seriously as people’s eating habits change, particularly for people in their 20s and 30s.

“We know, as an example, that breakfast on the weekend cut off at 10:30 doesn’t go very well,” Jeff Stratton, head of McDonald’s USA, said in an interview.

Stratton declined to provide details on how McDonald’s would serve breakfast later in the day, saying, “We’re just beginning.”

(TM and © Copyright 2014 The Associated Press. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

Are you having mom over for brunch on Mother’s Day? Whether you want to serve her a decadent breakfast or want to create a special lunch for her, using no-fuss recipes is a great way to serve her a delicious meal without the hassle. And with Mother’s Day right around the corner, it’s never too early to consider planning your menu. To get started, use the following recipes as a simple — and delicious — way to honor mom. These recipes are also streamlined and easy enough to assemble that your child can pitch in too.

Bread Pudding

This bread pudding is an easy-to-assemble recipe that even a young child can help put together (with some adult supervision, of course). The assembly time takes fewer than 10 minutes, while the long baking time frees you up to prepare other items on your brunch menu. The recipe was inspired by AllRecipes.com’s bread pudding with changes to both the ingredients and a bit of the directions. Enjoy!

Ingredients:

• 5 to 6 slices of bread
• 3 eggs, beaten
• 1 1/2 cups milk
• 1/2 cup honey
• 1/2 tsp. cinnamon
• 4 dashes of nutmeg (optional)
• 1/3 cup dried fruit, such as raisins, cranberries or cherries
• 1/4 cup chopped pecans or walnuts (optional)

Directions:

1. Heat oven to 350 degrees Fahrenheit.
2. Arrange bread in an 8-by-8 or 9-by-9 baking pan. Bread does not have to be cut in cubes, but you may need to cut some of the slices to completely cover the bottom of the pan.
3. In a bowl, mix eggs, milk, honey, cinnamon and nutmeg, stirring until all ingredients are combined and the mixture turns a light brown color. You don’t want the honey to clump. Drizzle the mixture over the bread and make sure the bread is completely covered by the egg mixture or it will dry out in the oven.
4. Sprinkle dried fruit and chopped nuts over the bread and egg mixture.
5. Bake for about 45 minutes or until the pudding has a soufflé-like appearance that bounces back when lightly touched with a knife. Serve this bread pudding hot with a bowl of fresh-cut fruit and mom’s favorite tea or coffee. This recipe serves four.

Tropical Smoothie

Does mom like fruit? If so, make sure to include this refreshing smoothie, which can be served with brunch or as an afternoon snack. It’s also a quick and easy addition to any Mother’s Day menu. This smoothie makes about one serving in a tall glass.

Ingredients:

• 1 cup milk
• 1 cup each frozen or fresh mangoes and frozen pineapple, thawed and chopped into bite-size chunks
• 1 medium ripe banana, chopped
• 1/2 cup orange juice
• 1/2 cup ice

Directions:

1. Pour the milk, fruit juice and ice into a blender and blend until smooth. Depending on the blender’s settings, this might only take about 30 seconds.
2. Pour the smoothie into a tall glass. For a more festive look, pour the beverage in a wine glass and garnish with a wedge of fresh-cut pineapple.

Chicken And Apple Salad

If you want to serve sandwiches at your Mother’s Day brunch or lunch, give this recipe a try. It combines the tartness of raisins with the satisfying crunch of celery and walnuts and is a play off of this Southern Food recipe. Serve this salad on toasted whole wheat bread or rolls garnished with lettuce and thin slices of red onions. To save time, consider preparing this salad the morning of your event. This salad makes enough for two generous sandwiches.

Photo Credit Thinkstock.com

Ingredients:

• 1 chicken breast, cooked and diced
• 1 apple peeled, cored and diced
• 1/4 cup grapes cut in half lengthwise
• 1 celery stalk finely chopped
• 1/4 cup chopped walnuts
• 1/2 tsp. lemon juice
• 1/2 cup plain yogurt
• 1/2 tsp. dry dill weed
• 1/2 tsp. seasoned salt
• Salt and pepper

Directions:

1. In a medium-size bowl, combine yogurt, dill weed and seasoned salt and mix thoroughly. Add in the chicken and mix again.
2. In a small bowl, combine the cut apples with lemon juice and stir thoroughly.
3. Add the apples, grapes, celery and walnuts to the chicken mixture, and stir gently until mixed. Sprinkle salt and pepper over the salad, if desired.
4. Refrigerate until lunchtime.

Megan Horst-Hatch is a mother, runner, baker, gardener, knitter, and other words that end in “-er.” She loves nothing more than a great cupcake, and writes at I’m a Trader Joe’s Fan. Her work can be found at Examiner.com.

Confetti Omelet Cupcakes
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty level: Easy
Yield: 12 omelet cupcakes

Ingredients:

• 8 large eggs
• 1 tablespoon canola oil
• 4 tablespoons milk
• Salt and pepper to taste
• Half small red pepper, diced
• Half small green pepper, diced
• Half small yellow pepper, diced
• Half small orange pepper, diced
• Half small red onion, diced
• 1 tablespoon cilantro, finely chopped
• 2 Italian sweet sausages, finely diced
• Half cup shredded cheddar cheese.
• 6 strips bacon, grilled crisp and crumbled
• 12 paper cupcake cases

Directions:

Preheat the oven to 350 degrees. Place the cupcake cases in a 12-cup muffin pan and spray with canola oil.

In a large mixing bowl, break the eggs and whisk briskly until blended. Add oil and milk and whisk again. Season with salt and pepper to your personal preference. Add all of the vegetables and mix. Then dump in the sausage and mix.

Pour the egg mixture three-fourths of the height of the cupcake cases. Sprinkle with cheese and top with bacon crumbs.

Bake the cupcakes for 30 minutes or until the surface looks firm. If you slide a toothpick in the middle of one and it comes out clean, they should be done.

Let the cupcakes cool and then package them up for the tailgate outing.

And while you’re baking – why not make dessert for your next tailgate?  These warm baked apple dumplings are amazing!

Bina Joseph, a resident of Glastonbury, CT is a freelance writer covering all things travel-related in Connecticut.
A passionate veteran of the travel industry, Bina has visited more than 40 countries, giving her a unique, global perspective. Her work can be found at Examiner.com.

Instead, WBBM Newsradio’s Regine Schlesinger reports, they are stretching it out over hours, snacking throughout the morning.

LISTEN: WBBM Newsradio’s Regine Schlesinger reports

“Breakfast in stages,” as the practice is known, is a growing trend.

“They eat something at home, then stop at Starbucks or a convenience store,” said Liz Sloan, head of a food industry consulting group.

The breakfast food industry is exploiting the trend.

General Mills, Quaker Oats and other companies are adding to their lineups of breakfast bars and yogurts. Jimmy Dean is out with mini breakfast sandwiches and McDonalds and other fast food places have expanded their breakfast menus.

But nutrition experts worry it’s a trend that could add to America’s obesity epidemic, with people less aware of how many calories they’re getting when they switch to repeated snacking.

(credit: 2Sparrows)

by Amy Cavanaugh

Breakfast and lunch:
served Mon to Fri 7 a.m. to 3 p.m.
Brunch:
served Sat – Sun 8 a.m. to 3 p.m.

Move over brunch — breakfast has been taking off in Chicago over the past few months, meaning you don’t have to wait until the weekend for creative morning dishes. One of the best new spots is 2 Sparrows, which opened in Lincoln Park in October.

Go in hungry, because you’ll want to start with breakfast appetizers — upscale doughnuts and pop tarts. The maple bacon doughnuts, fluffy rounds of dough topped with light maple glaze and thick knobs of bacon, are a must-order and require a knife and fork to eat gracefully. Pop tarts are more creative versions of the traditional toaster pastry, with a foie gras and cherry compote filling, or apricot iced with lemon thyme.

For entrees, carnivores should look no further than the corned beef hash, which is a nicely balanced mix of corned beef and potatoes, topped with a poached egg. Two slices of bangers (sausage) and a pile of greens round out the bowl. It’s decadent, particularly after a doughnut, but an ideal morning start for freezing Chicago days. For those whose taste buds run toward the sweet, order buttermilk pancakes topped with whipped cream and fruit, or go healthy with granola, fruit, and yogurt.

(credit: 2Sparrows)

The restaurant also serves lunch, so if you can’t get out of bed before work, stop in until 3 p.m. each day for Cuban sandwiches, slices of sourdough bread stuffed with pulled pork, pork belly, gruyere, and pickles made in-house; a chicken sandwich topped with apricot chutney and crispy onions; or pasta tossed with chili butter and vegetables.

The space is warm and inviting, with wood panels, red accents, and show-stopping light fixtures. The menu changes regularly to match the seasons, so visit 2sparrowschicago.com for the latest offerings.

There’s nothing like a good stack of golden pancakes in the morning with butter and syrup. And there’s nothing like the sugar coma they put you in an hour or two later after you finish them. The best pancakes I ever had were at the Historic Requa Inn in northern California. But, since we’re nowhere near the Redwood Forest, here are the best pancakes in Chicago.

(credit: originalpancakehouse.com)

The Original Pancake House

22 E. Bellevue

Chicago, Il

312-642-7917

www.originalpancakehouse.com/index.html

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With a name like that, they better be serving up some darn good pancakes. The OPH is tucked away in what looks like a little house on the Gold Coast. And their menu features page after page of pancakes. Whatever way you like them, they have them. You can have anything from the standard Buttermilk Pancakes to their special Apple pancake, which is loaded with sautéed apples and cinnamon sugar.

(credit: loumitchellsrestaurant.com)

Lou Mitchell's

565 W. Jackson Blvd.

Chicago, Il

312-939-3111

www.loumitchellsrestaurant.com

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This has been a Chicago staple since 1923. The line is usually out the door, but the wait is pretty quick. Not to mention that they serve you free doughnut holes while you wait in line, which are out of this world. The hostess also serves Milk Duds, but only to the ladies, before she seats you. Since it’s your all-American diner from the booths to the counters, don’t expect a quiet breakfast. The Meltaway pancakes are delicious and are made with some sort of malt. If you order a hot chocolate you get one free refill.

(credit: thebongoroom.com)

Bongo Room

1470 N. Milwaukee Ave.

Chicago, Il

773-489-0690

www.thebongoroom.com/

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The Bongo Room opened in Wicker Park in the summer of 1993. Since then they have been making seasonal breakfast creations that have drawn new customers and kept their regulars coming back for more. They are known for their seasonally changing pancakes. Currently on their fall menu they are offering Cranberry & Yellow Corn Hotcakes, Apple Tarte – Tartin Pancakes, Pumpkin Spice & Chocolate Chunk Cheesecake Flapjacks, and Banana & Bacon Flapjacks.

(credit: prasino.com)

Prasino

1846 W. Division

Chicago, Il

312-878-1212

www.prasino.com

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Can pancakes be considered healthy? Sure, why not. At Prasino in Wicker Park, you can have your pancakes made with your choice of batter: buttermilk, multigrain, vegan or gluten free. Then you can have your basic prasino cakes, carrot cakes (a signature item that includes fresh grated carrot, cinnamon, nutmeg, golden raisins, sweet cream and pecans), ginger snaps, or devil’s chocolate. If you need something to wash all that goodness down, try one of their delicious smoothies.

(credit: breakfastqueen.com)

Ina's

1235 W. Randolph St.

Chicago, Il

312-226-8227

www.breakfastqueen.com

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Ina Pinkey the chef and owner of Ina’s has been making her customers happy since 1991. Located in the West Loop Market District and down the street from Harpo Studios, Ina’s offers free parking, which is nearly unheard of Downtown. Most known for her Heavenly Hots, they are light, thin pancakes served with a compote of peaches, raspberries and blueberries. She also serves Buttermilk Pancakes and Whole Wheat Oatmeal Pancakes. If you want to make your own, she offers two recipes on her website.

Emanuel spokesman Ben LaBolt said in a news release that the mayor and mayor-elect discussed the challenges facing the city, and agreed to work jointly on the transition process.

They spoke for more than an hour at Le Peep, 1000 W. Washington Blvd., Emanuel said.

“Mayor-elect Emanuel is grateful for Mayor Daley’s offer of coordination and cooperation as the city enters a new chapter,” LaBolt said in the release.

Emanuel won the mayoral election this past Tuesday with 55 percent of the vote. He won an outright majority and came in far ahead of his next closest challenger, Gery Chico, who had 24 percent.

Daley says he expects a number of department heads to help with the transition and even stay on, at least temporarily, under the new administration. Among the department heads is Police Supt. Jody Weis, whose contract expires Tuesday.

Emanuel has signaled he’s not inclined to keep Weis as top cop.

Last week, Emanuel named his transition team, which includes Museum of Science and Industry chief executive officer and McPier Chairman David Mosena, former Daley aide Sarah Pang and the Rev. Byron Brazier, pastor of the South Side’s Apostolic Church of God, among others.

Sweet Maple Cafe

Rise and shine. When getting up for French Toast on this list, you won’t even need your alarm clock! From bananas foster to ham and cheese, this isn’t your average French Toast.

Have a favorite French Toast spot we missed? Leave us a comment below.

Sweet Maple Cafe

1339 W. Taylor Street
Chicago, IL 60607
www.sweetmaplecafe.com

Looking for a great spot for French Toast on the South Side? Look no further then Sweet Maple Cafe. Neighborhood locals and Chicago tourists, can all be found enjoying the Sweet Maple menu. Family recipes and fresh ingredients make this restaurant feel like home. The Holiday French Toast at Sweet Maple is amazing all year round!

Featured Toast:
•Holiday French Toast:
Thick slices of challah bread, dipped in rich vanilla custard, scented with nutmeg and dusted with powdered sugar. Served with grade AA butter and pure maple syrup.

Chicago’s Best French Toast - Le Peep

Le Peep

1010 W. Washington Blvd.
Evanston, IL
(312) 563-9990
www.lepeepchicago.com

Le Peep specializes in down home breakfast comfort food. Decadent and rich, best describe the French Toast at Le Peep. Eating these numbers is sure to cure any sweet tooth.

Le Peep also has a second location in Mt. Prospect on Northwest Hwy.

Featured Toast:
•Custard-dipped French Toast:
Our thick-cut egg bread dipped in our rich custard batter and grilled golden, dusted with powdered sugar and served with cinnamon apples or strawberry sauce.

•Cinnamon Roll French Toast:
Our monster cinnamon roll dipped in our custard batter and grilled golden, topped with cream cheese frosting and sprinkled with powdered sugar and cinnamon.

•Stuffed French Toast:
Our thick-cut wheat berry bread filled with our cheesecake filling, dipped in our custard batter and grilled golden. Dusted with powdered sugar and served with berries.