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Sometimes a press release comes along that grips our attention in that it conveys the heart and soul of an initiative, as opposed to so much corporate-speak.
That was the case with an announcement from Delta Air Lines, which yesterday revealed the eclectic, exciting food & beverage line-up for its New York LaGuardia Airport terminal – a project it promises will “reinvent” the consumer dining experience.
For once we think the story matches the PR build-up. Travellers using Delta’s LaGuardia Airport terminal are in for a treat, plenty of treats in fact, amid the rolling out of a spectacular, ground-breaking line-up of 13 new food & beverage concepts.
Delta is working with renowned airport restaurateur OTG Management, which will own and operate each of the new dining establishments and has assembled a group of New York City’s top chefs – including Riad Nasr, Lee Hanson, Michael Lomonaco, Dominick DeMarco, Jamison Blankenship, Jim Lahey and Jason Denton – as well as restaurateurs Chris Cannon and Garrett Oliver to create restaurant concepts that are exclusive to the terminal.
We’ve watched OTG Management’s emergence on the US airport F&B scene with interest in recent times. CEO Rick Blatstein is a lead speaker at our inaugural Airport Food & Beverage Conference & Awards to be hosted by Manchester Airport on 23–25 January 2011 and his reputation as a pioneer and innovator in the sector will guarantee much interest in his presentation.
The new restaurants replace mainstream airport concepts that have existed at the terminal for more than a decade and will include 13 distinct food & beverage concepts and brands, an expansive gourmet food hall, coffee bars and a wine bar.
We really like the sound of wibar – described as “the ultimate wine bar” with 101 premium wines by the glass. Customers may also enjoy tasting pours, flights, and full-bottles. The wine list, curated by New York restaurateur and wine aficionado Chris Cannon, the wine visionary behind Alto, Convivio, and Marea, features a wide range of wines from all over the globe.
Or how about Minnow, a seafood and raw bar that will serve the best selections of fresh fish and shellfish? The menu, developed by Andrew Carmellini – from the renowned Locanda Verde and author of Urban Italian – is complemented by an expansive wine and craft beer list. From raw options to chowders, salads and sandwiches, the menu celebrates the flavors and versatility of fresh fish and shellfish.
“OTG is committed to reinventing the airport dining experience and establishing a new, higher standard for food & beverage that is offered to travellers,” Blatstein said – words that should be writ large in every airport Commercial Directors’ vocabulary.
“At Delta’s LaGuardia facility, we will deliver an authentic New York culinary experience with offerings created by the city’s top chefs for all of Delta’s customers.”
For the full list of outlets, see our main story. It’s enough to get your taste buds salivating and to know that the future of airport food & beverage is in such good hands.