USA. Paradies Lagardère has opened its first restaurant, the Limon Rotisserie, at San Francisco International Airport (SFO).
The Limon Rotisserie introduces tastes of Peru to the Terminal 3 food court. The restaurant chain was founded in 2002 by the Castillo brothers Antonio, Eduardo and Martin. It has two locations in San Francisco and outlets in Burlingame, Walnut Creek, and Kapolei, Oahu, Hawaii.
Limon Rotisserie at SFO will serve breakfast, lunch and dinner. Breakfast offerings include Scrambles with ham, bacon or Italian sausage, and homestyle potatoes or jasmine rice. Limon’s rotisserie chicken is available for lunch and dinner, with side dishes including Yuca Fries and fresh salad. Limon Bowls, featuring Estafado Casero, a homestyle Peruvian beef stew served with rice, black beans, and seasonal vegetables, also features.
Paradies Lagardère Senior Vice President Food and Beverage Bill Casey said: “Limon Rotisserie is an exciting, vibrant restaurant that offers marinated free-range chicken slowly cooked in rotisserie ovens that our guests can view. The amazing flavour of the menu offerings fuels its popularity in San Francisco, as well as Hawaii.
“We’re thrilled to introduce Limon to SFO Airport. Paradies Lagardère seeks out restaurateurs with successful brands to partner with to entice airports and travellers in a variety of ways, including bringing the familiar quality, taste and atmosphere of a favourite local restaurant into an airport.”
Limon Owner and Executive Chef Martin Castillo commented: “We are more than just proud, but also very excited to see Limon Rotisserie SFO open.
“It’s extremely humbling to know that we will be the first Peruvian restaurant to open in an airport nationwide. This accomplishment could not have come without the great partnership with Paradies Lagardère.”
Paradies Lagardère said high-end restaurants, quick-serve restaurants, bars and coffee shops are all part of the company’s F&B concepts.
“Brands have been tailored to entice travellers with the same familiar quality, variety, taste and atmosphere as their favourite ‘at home’ dining spots, while maintaining the highest levels of quality and service,” the company stated.
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 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 company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. This year’s FAB will be held in Helsinki on 21-22 June. Click here for details.