Seafood concepts take flight at U.S. airports
Serving seasonal, sustainable seafood is the goal of airport restaurant operator OTG Management as it plans a revamped wing within New York’s LaGuardia Airport.
OTG Management of Jamaica, N.Y, which manages 80 restaurants in eight airports, is launching new seafood, steakhouse and Italian concepts as Delta Air Lines completely revamps its food and beverage offerings in its main terminal. Thirteen restaurant concepts are being added in phases, starting later this month through the summer of 2011.
The restaurant concepts are very different from typical airport fast-food offerings. One of the featured concepts, Minnow, will be a sophisticated seafood restaurant and raw bar, with an expansive wine and craft beer list. The menu is being developed by Andrew Carmellini from Locanda Verde.
“We wanted to do something completely different than what everyone else does. We wanted to do a hipper, more fun seafood concept [than typical airport seafood eateries],” said Michael Coury, OGT’s executive concept chef.
Coury plans to source all sustainable, seasonal seafood for Minnow.
“I just feel like it is the right thing to do, and food always tastes better when it is harvested at its peak or when it should be caught,” said Coury. For example, “wahoo is a warmwater fish, and I like to eat it when the water is warm,” said Coury.
When Maine sweet shrimp is in season, the eatery will offer two or three different entrées and sides using shrimp. When wild salmon from Alaska is in season, the restaurant will carry it. Several other varieties of fish will be served, along with oysters from the East and West coasts of the Unites States, roasted razor clams and periwinkles.
Other restaurants that will be opening in LaGuardia’s Delta wing include Bisoux™, a bistro inspired by Provencal cuisine; Prime Tavern, a modern American steakhouse; Bar Brace, an Italian restaurant; and Shiso, an Asian noodle and sandwich shop. The menus of Bisoux and Prime Tavern will feature both seasonal seafood and meat, said Coury.All Foodservice & Retail stories >