Ecco brings fine dining to the International Concourse at Hartsfield-Jackson.
Dieticians with the Physicians Committee for Responsible Medicine (PCRM) reviewed 18 major airports to determine which offered the best food choices to travelers in 2012. (See the gallery, left, for the top 10 list.)
Overall, 76 percent of airport restaurants offered at least one low-fat, high-fiber, cholesterol-free vegetarian entrée.
An airport restaurant got a thumbs up from the committee if it served at least one low-fat, high-fiber, cholesterol-free breakfast, lunch, or dinner entrée.
Two entrées that made the grade were the smoked tofu, broccoli, and mushroom burrito at 360 Gourmet in Las Vegas and a Mediterranean platter with pita points, hummus, olive tapenade, fresh asparagus, yellow zucchini, green zucchini, baby carrots, and Kalamata olives at Mediterranean Café in Chicago.