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Chef Suzanne Goin and business partner Caroline Styne's fourth Larder at Tavern has been serving California cuisine in the form of beef brisket on rye, a vegan Cobb, and dulce de leche brownies at LAX's Tom Bradley International Terminal since December 27, part of the airport's grand plan to update its dining options with local chef-driven concepts. Travelers can also stop by to pick up an in-flight picnic box, and there's a gift area with The Larder chocolate bars and organic California extra virgin olive oil. [EaterWire]
