16 stunning restaurants to open as part of $28 million investment
2013-03-07 — /travelprnews.com/ — SSP, in partnership with JFKIAT, is to open 16 restaurants at JFK’s Terminal 4 as part of a $28 million development project. The agreement, which is expected to generate over $1 billion in cumulative sales over the term of the contract, will run until 2026. SSP will be the sole food and beverage operator at the terminal. This latest initiative follows SSP’s $16 million renovation completed in 2009 and includes a provision for further investments during the term. It is in response to the wider $1.4 billion expansion project for Delta Air Lines currently underway at the terminal.
SSP will introduce a restaurant mix reflective of the international foods found on the streets of New York. The star-studded line-up includes concepts from chefs and restaurateurs with deep roots in the New York culinary scene. From Marcus Samuelsson comes Uptown Brasserie and Street Food, while Danny Meyer is the creative inspiration behind Shake Shack and barbeque concept Blue Smoke.
‘We’re enormously proud to be continuing our partnership with JFKIAT, and to remain the sole food and beverage concessionaire in JFK Terminal 4,’ commented Andrew Lynch, CEO of SSP. ‘SSP shares JFKIAT’s vision to redefine airport dining in the US, and this investment is evidence of our commitment to that ambition. Our new bars and restaurants include concepts created by some of the brightest and best-known chefs from New York and across the country. They will serve as a showcase of outstanding American dining at one of the most important airports in the world.’
‘These new restaurant offerings, which complement the exciting renovations made by SSP just a few years ago, demonstrate that Terminal 4 is again raising the bar,’ said Alain Maca, JFKIAT President. ‘With a major expansion underway, Terminal 4 is living up to its reputation as the city’s most modern and efficient air terminal offering world-class services and amenities to our airlines and their passengers. SSP’s remarkable composition of new restaurants includes a diverse range of national, international, local and proprietary brands bringing the total number of offerings to 16 new and expanded locations.’
Two of the 16 units (Dunkin’ Donuts and SSP original brand concept, Central Diner) are located landside. All other units are located airside. The restaurants will be completed in phases with the first locations in Phase 1 opening to travellers in May 2013, coinciding with the opening of Delta’s Concourse B extension. All are scheduled to be completed by Autumn this year.
Terminal 4 is home to 30 international and domestic airlines with an annual passenger volume of nearly 11 million travelers. By 2014, passenger volume is expected to increase to 15 million.
The full line up is as follows:
· Uptown Brasserie – Created by Top Chef Masters’ champion and James Beard Foundation award-winning chef, Marcus Samuelsson. The New York style brasserie will feature an open kitchen, serving classic American favorites with international influences in a stylish and art-deco-inspired setting.
· Street Food by Marcus Samuelsson – Helmed by Chef Marcus Samuelsson, this marché-style restaurant offers a diverse menu inspired by street food from around the world in a stylish and welcoming fast-casual eatery.
· Shake Shack – (x2) Restaurateur Danny Meyer, along with Union Square Hospitality Group, have created this modern day “roadside” burger stand known for its all-natural burgers, flat-top dogs, frozen custard, shakes and more. This New York cult-favorite is making its entrance into the airport market at Terminal 4.
· Blue Smoke On The Road – James Beard Foundation’s ‘Restaurateur of the Year’, Danny Meyer’s flagship barbecue restaurant, Blue Smoke, located in Manhattan, inspired Blue Smoke On The Road. Executive Chef Kenny Callaghan’s mouthwatering menu featuring ribs to seasonal sides, and specialty cocktails will be offered.
· La Brea Bakery – Known for her efforts to revitalize sourdough and artisanal breads throughout the United States, Pastry Chef Nancy Silverton’s creation and national favorite, La Brea Bakery, will offer a variety of hand-crafted sandwiches, salads, fresh breads and pastries.
· Dunkin’ Donuts – Terminal 4 passengers will soon be able to ‘Run on Dunkin’, America’s all-day, everyday stop for coffee and baked goods.
· Central Diner – Open to the public, the 1930’s inspired restaurant captures the simple elegance of a traditional New York diner. A customary service counter anchors the diner while surrounded by banquette, booth and patio seating.
· Cake Tin – Whimsical bakery where delicious cupcakes and sweets enjoy a natural affinity with Lavazza’s extensive line of rich, flavorsome coffees.
· McDonald’s – The world’s leading hamburger chain with more than 33,500 locations around the globe will move to a larger location within the terminal with a newer, modernized design and expanded seating areas to better meet its high consumer demand.
· Le Grand Comptoir – This award-winning, French-inspired brasserie has been designed in sleek, modern European style. It serves a selection of over 50 superior wines by the glass and 100 by the bottle, all complemented by a creative wide-ranging bistro menu.
· Asobu – (x2) A modern, pan-Asian sushi bar transforms pure ingredients into dishes exploding with the flavors and spices of Thailand, Japan, Vietnam and Malaysia.
· Camden food co. – The philosophy of this award-winning market is the simple belief that “you don’t have to be good, to eat good food”. Here travellers can expect to find local produce from regional farms and food artisans, and a selection of organic and fair-trade foods.
· The Palm Bar & Grille – In 2009, The Palm Bar & Grille opened, marking the first airport concept of the National steakhouse. While the menu is aimed for travelers on the go, the restaurant is still deeply rooted in New York history and tradition that is The Palm, including its famous aged Prime steaks and Nova Scotia lobster tails.
· Buffalo Wild Wings – Buffalo Wild Wings is a destination for wing fanatics and sports fans alike. A new location in JFK’s Terminal 4 will offer travelers a variety of menu options, including mouth-watering wings with 20 signature sauces and seasonings, a great beer selection and the ultimate sports viewing experience.