USA. OTG has partnered with chef Amanda Cohen to open vegetarian restaurant Thyme at Newark Liberty International Airport.

It is located in United Airlines’ Terminal C, which is undergoing a US$120 million revamp.

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A moment in Thyme: OTG is upgrading the traveller experience at Newark Liberty with new concepts and chef partnerships

Cohen is the chef and owner of vegetarian restaurant Dirt Candy, located on New York City’s Lower East Side. It was one of the first vegetable-focused restaurants in the city and became the first vegetarian restaurant in 17 years to receive two stars from The New York Times. It was also recognised by the Michelin Guide five years in a row, and won awards from Gourmet Magazine and the Village Voice.

“I am thrilled to partner with OTG and United Airlines to bring the vegetarian recipes I love so much to a wide range of travellers at Newark Liberty International Airport,” said Cohen. “This is an exciting, unique opportunity to expand vegetable-focused cuisine to a wide range of international travellers.”

OTG Chief Executive Officer Rick Blatstein said: “We are committed to bringing a variety of inspired dining options to the airport. Thyme is a great new addition for United customers, offering delicious vegetarian and vegan choices.”

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Menu items include Braised Shitake Mushroom, Grilled Romanesco Steak featuring cashew and creamed kale, Purple Yam Fried ‘Rice’ with kimchi, Grilled Orange Carrot, Pan-Roasted Brussels Sprouts, and Sunchoke Ratatouille. All beverages at Thyme use fresh and organic ingredients.

The Thyme space was created by experienced designer David Mexico.

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OTG has installed iPads equipped with its customer experience platform flo throughout the restaurant. Each tablet features the day’s menu as well as entertainment options and flight information. Customers can purchase magazines, gifts and other sundries that are then delivered to their table as they dine, and can use United MileagePlus to pay.

Concepts by chefs including Alex Stupak, Mario Carbone, Alex Guarnaschelli and Dale Talde have previously opened at the terminal.

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The Sunchoke Ratatouille is one of the key menu items at Thyme

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The Strawberry Turmeric Buck, “a distant cousin of the Dark and Stormy and Moscow Mule”, features fresh turmeric root, freshly muddled strawberries, lime juice, St. Croix white rum and a splash of club soda

NOTE: The Moodie Davitt Report also publishes The Foodie Report, the world’s only media focused on airport (and other travel-related) food & beverage. The company co-organises the annual Airport Food & Beverage (FAB) Conference & Awards. The Foodie Report e-Newsletter is published every two weeks and The Foodie Report e-Zine every month.

Please send all news of food & beverage outlet openings, together with images, menus, video etc to Martin@MoodieDavittReport.com to ensure unrivalled global exposure.

The 2017 Airport Food & Beverage (FAB) Conference & Awards, hosted by Greater Toronto Airports Authority, will take place in Toronto on 21-23 June.