USA. OTG and United Airlines have opened what they say is a world first at Newark Liberty Terminal C: an airport restaurant where the entire menu changes every day. The opening of the outlet, called Daily, is part of a US$120 million project to transform the terminal and will be completed by early 2017.
OTG said it has brought its “farm to terminal” focus to the F&B offer at the location, including this new concept.
Each day, the chef will adjust the menu to reflect fresh market selections of produce, meats and fish to create a fully seasonal menu with ingredients sourced locally and often found at nearby farmer’s markets.
“At OTG, we’ve always prided ourselves on sourcing the freshest local ingredients for our concepts,” said OTG Chief Executive Officer Rick Blatstein. “Daily’s ever-evolving offering allows us to build upon that idea, while giving our chefs free reign to continually craft menus reflecting the very best of each season.”
A wood burning grill is the centrepiece of the kitchen. There the operator uses seasonal woods, such as peach or apple wood for pork, mesquite for fish or hickory for beef to enhance flavours.
Sample menu items will include small plates and appetizers such as pickled beets and goat cheese, jerk roasted carrots, grilled scallops and farro salad. Entrees will include five-spiced chicken, arctic char, maitake mushroom and farro and togarashi flank steak.
As with OTG’s other restaurants, each seat is equipped with iPads and power outlets that feature OTG’s customer experience platform flo. Each features a visual menu, real-time flight updates and entertainment options. Customers may also purchase magazines, gifts and other goods, which are then delivered to their table as they dine. They can also pay for their purchases with their United MileagePlus award miles.
“United continues to bring great concepts and amenities to our Newark Liberty hub, including the ‘world’s first’ at Daily,” said United Vice President of Corporate Real Estate Gavin Molloy. “We have close ties to the communities where our hubs are located and this restaurant will feature vibrant, contemporary American cooking where well prepared food reflects the rich agricultural and artisan tradition of the region.”
Design partners include David Rockwell of the Rockwell Group, Jun Aizaki of Crème Designs, David Mexico of David Mexico Design Group and Andrew Cohen and Jeremy Levitt of Parts and Labor Design.
Several other dining options by well-known chefs — four with Michelin stars— have also recently opened at Newark Terminal C. They include Saison, a French bistro; Riviera, offering French country fare by Alex Guarnaschelli; Little Purse, a dumpling and noodle restaurant developed by two-time Top Chef contestant Dale Talde; and Tacquila, a street taco concept developed by Alex Stupak, which includes a bar offering more than 200 tequilas.