More than 55 restaurants, bars, and hybrid food spaces are scheduled to open at Newark Liberty International Airport’s Terminal C. This includes projects from Paul Liebrandt, Amanda Cohen, Mario Carbone, Alain Ducasse, and plenty of other Michelin types you’d never guess would open something in an airport. The incredibly vast overhaul is the work of OTG, which put together the roster; the first of the lot is expected to debut next summer, and subsequent openings will be staggered over the course of the next 18 months. Here’s a look at what’s in store.
• Alain Ducasse is opening Saison, a “classic French bistro.”
• Dan Kluger’s Vanguard Kitchen will serve the chef’s contemporary food.
• Paul Liebrandt will open a “gastropub-style” place called Vesper Tavern.
• Marc Forgione will helm an “exclusive” restaurant called Classified.
• Alex Stupak’s Taqa Taqueria will serve Mexican street food.
• Alex Guarnaschelli will go countrified French with a spot called Riviera.
• Tesori Italian Steakhouse is the name of Mario Carbone’s chophouse.
• Jose Garces will open Novella, a “global food bar.”
• Elizabeth Falkner will debut Salumeria Prima, a charcuterie place.
• Nom Wah Tea Parlor’s Wilson Tang will open Wabi Sabi, another street-food spot.
• Pit master Elizabeth Karmel’s Notorious P.I.G. is sort of self-explanatory.
• Amanda Freitag’s Nonna’s Meatball Kitchen will have an “extraordinary” amount of meatballs, platters, and sandwiches.
• Einat Admony’s Flora Café is all about the falafel and shwarma.
• Amanda Cohen will open a vegetarian and vegan spot called Thyme.
• Josh Capon will open a “surf bar and sushi oasis” called SRF Bar.
• Aikasa’s Origami comes from the master sushi chef behind Shumi Japanese Restaurant.
• Roberto Caporuscio’s Forno Magico is a Neapolitan pizza spot with an ultrahot oven.
• Somehow, Harold Moore hooked up with the lamented CBGB and will serve “American fare in a fun environment recalling the legendary music venue.”
And of course, that’s not all; there are all kinds of smaller concepts, wine bars, minibars, and more. From the release:
Food halls are reimagined as a global bazaar of exciting culinary choices, with chefs showcased hand pulling fresh noodles at Kaedama, Shoushin Yanaura’s ramen bar, creative Asian sandwiches being served at Vo, by Ratha Chaupoly and Ben Daitz; and hand crafted treats at Jacques Torres’ Melange Bakery.
Travelers will have a range of options for outstanding beverages at John Delucie’s Proof, a whiskey bar oasis featuring a selection of seasonal cocktails that pair perfectly with a menu of hearty sandwiches, small plates and entrees; Kevin Pemoulie’s Oeno, a lively wine bar, pairing an expansive wine by the glass program with globally inspired small plates and tapas; and Dale Talde’s Caps Beer Garden offering an expansive selection of draft and bottled beer. World-renowned wine master Chris Cree oversees the wine program; Blind Tiger’s Katherine Kyle serves as Craft Consultant for the beer program; and Jason Littrell creates signature libations as OTG Mixologist.
So, pretty incredible. Perhaps the best news of all here, however, is that United has just starting letting those in Terminal C pay for things other than flights with frequent-flier miles — a Fiji water, “430 miles or $2.99.” You’ll still have to tip in cash, no doubt, but this is great news for anyone with a layover and 89,000 miles to spend at Alain Ducasse’s place.