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by BA Staff
Delta Air Lines is building on its successful investments at New York’s John F. Kennedy airport terminal 4 and terminals C and D at New York’s LaGuardia Airport, and is launching a new chef-driven food and beverage program at JFK Terminal 2.
In May, Delta opened the new terminal 4 expansion as the first phase of a $1.4 billion redevelopment at JFK airport. T4 features nine new and seven renovated gates, a redesigned lobby that includes a dedicated Sky Priority check in area, a 24,000-square-foot Delta Sky Club with the first-ever outdoor Sky Deck and restaurants from top names including Danny Meyer and Marcus Samuelsson.
The upgrade of terminal 2 will include seven food and beverage concepts, fresh markets, coffee shops, concierge services and the integration of Apple iPads in the new restaurants to make it easy and convenient for travellers to order food and drinks, shop, monitor their flight information and stay connected. Some of the biggest names from New York culinary world will be developing concepts for Terminal 2, including Andrew Carmellini of Lafayette and the Dutch, Ceasare Casella of Salumeria Rosi, Laurent Tourondel of Brasserie Ruhlmann and Arlington Club, and Robby Cook of Morimoto. The new venues are:
- Due Amici: This restaurant features traditional Italian cuisine in the distinctive atmosphere of chic Italy. The menu highlights rustic Italian flavors and features locally grown products. A standout will be the salumi and cheese platters, a specialty of concept Chef Ceasare Casella.
- BRKLYN Beer Garden: Beer gardens have historically been a gathering place for communities and celebration, and they are the inspiration for this outpost. With a characteristic Brooklyn edge, this bar features a selection of more than 20 beers on tap. Chef Laurent Tourondel will offer his expertise to see that the menu is as cutting-edge as the selection of brews.
- Shiso: Featuring contemporary Japanese cuisine by Chef Robby Cook, Shiso brings a modern menu that celebrates fresh ingredients and traditional technique. The menu includes a creative assortment of sushi and rolls, as well as fun Japanese small plates.
- Croque Madame; This playful sandwich shop offers traditional French sandwiches, tartines (open faced sandwiches), mouthwatering crepes, and a selection of made-to-order salads. Chef Andrew Carmellini¹s menu at Croque madame highlights fresh ingredients and classic flavors. This eatery features a full breakfast and fresh breads and pastries from some of New York¹s best bakeries including Pain D’Avignon. The vibrant design adds a whimsical element to the terminal with its exuberant, feminine patterns. It is a celebration of excess much like French design and cuisine.
- Cibo Express® Gourmet Markets. Featuring a wide assortment of freshly prepared products and bottled beverages, including more than 1,000 different products. The markets feature not only 57 varieties of sandwiches, wraps, sides and salads rotated through the offerings, but also an expansive assortment of nuts, fruits, dried fruits, sweets, chocolates, cookies, health bars, granolas, veggies, cheese, crackers, side salads and pastas, spreads and dips, chips, pretzels and pastries.
- Tagliare: Classic New York-style pizza by the slice or the pie, baked fresh all day using local ingredients.
- WorldBean: Fresh roasted coffee and espresso drinks. Fair-trade beans are sourced seasonally from small farmers throughout the world. Roasted in small batches to ensure freshness, the coffee selection will rotate depending on which coffee crops are in season. Balthazar pastries will be served at World Bean.
Temporary versions of the concepts have begun rolling out. The the full program is expectted to be implemented by the summer of 2014.
