Newark Airport Recruits Ridiculous List Of World-Renowned Chefs

Last Friday morning, I was running late for my flight to San Francisco, so I didn't have time to whip up or pick up anything to eat before heading to JFK. I figured I'd have to settle for some sad, pre-made wrap with soggy lettuce. However, as I approached my gate, I noticed a rather out-of-place establishment in Terminal 4: Uptown Brasserie by Marcus Samuelsson. I thought, What's HE doing here?

I'm pleased to say I enjoyed quite a nice breakfast spread, which, for a moment, made me feel as if I wasn't at an airport at all. Newark Airport seems to be taking this idea to a whole other level: 55 new dining options are planned, including a heaping handful of restaurants from some of the world's greatest chefs and restaurateurs. Terminal C is about to have a major foodie face-lift.

Here is a sneak peek of some of the gourmet additions, from Eater:

  • Alain Ducasse will open Saison, a classic French bistro, serving dishes like foie gras terrine and coq au vin.
  • Marc Forgione will open an "exclusive" (VIP members only?) restaurant called Classified.
  • Dan Kluger, the former chef at ABC Kitchen, will open Van Guard Kitchen, serving American dishes like grilled pork chop and roast chicken.
  • The Elm's Paul Liebrandt will open Vesper Tavern, serving gastropub food like raw oysters and duck cassoulet.
  • Einat Admony of Bar Bolonat and Balaboosta will open Flora Cafe, serving Mediterranean favorites like falafel and shawarma.
  • Mario Carbone, likely along with his Major Food Group partners Rich Torrisi and Jeff Zalaznick, will open a trio (count 'em, three!) of Italian restaurants: Clam Bar, Tesori Italian Steakhouse, and Casciano's Italian Specialties.
  • Dirt Candy's Amanda Cohen will open Thyme, a vegetarian/vegan restaurant.
  • Alex Stupak of Empellón Cocina will serve "authentic Mexican street fare" at Taqa Taqueria.
  • Wilson Tang of Nom Wah Tea Parlor will open Wabi Sabi, serving Asian street food.
  • Lure Fishbar's Josh Capon will open SRF Bar, serving all manners of seafood, from sushi to fried calamari.
  • Harold Moore of Commerce will open CBGB, a punk-rooted place serving American food.
  • José Garces, king of the Philadelphia food scene, will open Novella, a "global" tapas bar.
  • Amanda Freitag of Empire Diner will open Nonna's Meatball Kitchen, which is pretty self-explanatory.
  • Elizabeth Karmel of Hill Country will open Notorious P.I.G., serving up all her barbecue pit favorites.
  • Shumi's Ike Aisaka will open Aikasa's Origami, a high-end sushi restaurant.
  • Elizabeth Falkner, former chef at Corvo Bianco, will open Salumeria Prima, a charcuterie place.
  • Don Antonio's Roberto Caporuscio will open Forno Magico, a Neapolitan pizza joint.
  • Alex Guarnaschelli of Butter will open Riviera, featuring French country cooking.

Stomach grumbling yet? You shouldn't have too long to experience these pre-travel delights. The first ones to begin the building process include Saison, Vesper Tavern, Vanguard Kitchen, and Tesori — and if all goes according to plan, they should be open by summer.

I think it's safe to say that people might actually go to the airport to eat instead of fly. Gone will be the days of feeling trapped at the airport by brutal delays and missed connections; instead, you might miss a flight because, after finishing your entree, you'll just have to try Alain Ducasse's crêpe soufflée à l'orange — and it'll be worth it.

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