United Airlines and OTG Management have unveiled a collaboration of chefs and designers, along with leading-edge electronic payment technology for the airline’s hub at Newark Liberty International Airport.
In September, the two companies announced that United had selected New York-based OTG to transform the shopping and dining experience in Terminal C at Newark Liberty, with a $120 million project funded by OTG.
Internationally and regionally acclaimed chefs are creating restaurants for the space: Saison, a classic French bistro by Alain Ducasse; Vesper Tavern, a gastropub-style tavern by Paul Liebrandt; Riviera, offering French country fare by Alex Guarnaschelli; Mario Carbone lending his take on classic Italian with an Italian-style steakhouse; and Josh Capon’s SRF Bar, featuring a surf bar and sushi oasis.
Several food halls are being reinvented, including Kaedama, Shoushin Yanaura’s ramen bar; authentic Mexican street fare at Alex Stupak’s Taqa Taqueria; Nonna’s Meatball Cafe by Amanda Freitag; and Jacques Torres’ Melange Bakery.
In total, more than 55 new dining venues will be available. Partners include designers from New York based firms including David Rockwell of Rockwell Group, Jun Aizaki of Brooklyn-based crème, David Mexico of David Mexico Design Group, and Andrew Cohen and Jeremy Levi of Parts and Labor.
With the redesign already underway at Terminal C, more than 45 of the new restaurants and retail markets will open over the next seven weeks in a transition program. The full redesign is expected to phase in over the next 18 months, with the first permanent installations debuting in the summer of 2015.
