Portillo's opens first airport location at Dallas Fort Worth International
The fast-casual chain hopes the airport unit will build brand awareness in Texas and demonstrate how the brand can perform in a small format.
May 28, 2026
Portillo’s this week opened its first airport location, and it’s not in Chicago.
The fast-casual chain has opened its long-awaited outlet at Dallas Fort Worth International Airport, in Terminal B. It’s a milestone for the 100-unit brand, in part because it will demonstrate a small footprint with little dine-in and easy to-go ordering. Guests can order ahead, or at self-order kiosks, as well as the register. There’s a dedicated Grab & Go area, but the restaurant also has seating for up to 50 for those with the time to sit down for a meal.
On the menu will be certain iconic Portillo’s offerings, including Italian beef sandwiches, Chicago-style hot dogs, char-broiled burgers, crinkle-cut fries and, of course, slices of the chain’s famous chocolate cake.
The airport location will also offer some of the breakfast dishes that Portillo’s tested in some Chicago restaurants last year (and later killed), including the Polish Sausage, Egg & Cheese Sandwich, and the Maple Sausage & Egg Croissant.
Those who visit on Thursday will have a chance for a free slice of chocolate cake, which the chain is offering to the first 200 guests—an opening promotion Portillo’s is calling “Cakes on a Plane.”
The airport unit is one of three Portillo’s units scheduled to open in Texas this year, which will bring the number in the state to 22. Company officials have expressed hope that Portillo’s presence in the Dallas airport will help boost the chain’s brand awareness in Texas, which has been a challenging market for the brand.
About the Author
Lisa Jennings
Executive Editor, Restaurant Business
Lisa Jennings is a veteran restaurant industry reporter and editor who covers the fast-casual sector, independent restaurants and emerging chain concepts. Her experience includes other industry publications as well as the daily newspaper The Commercial Appeal in Memphis, Tenn., where she was Food Editor. Her work has been cited in the Los Angeles Times, Business Insider, FoodBeast, The Huffington Post, Time.com and more.
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