OTG prides itself in offering travelers globally-inspired dishes made with fresh, locally-sourced ingredients. To embrace the chilly new fall season, we’ve rolled out a series of menu specials rooted in the hyper-local and hyper-seasonal ingredients that make each of our markets unique.
Real Chefs. Real Ingredients.
Creating fall specials begins with our terminal chefs, who test and develop dishes that embrace the fall flavors. Led by OTG VP of Culinary Nate Appleman, the final menu is finalized by our Culinary Team who then begin taking the necessary steps to procure the freshest produce from our regional farm partners.
In order to embrace the authentic flavors of the cities of the airports we serve, we’ve collaborated with produce partners all across the country and in Canada. Our east coast partners include Katzman Produce, Baldor Produce,Hudson Valley Harvest (EWR/JFK/LGA),Keany Produce and Coastal Sunbelt Produce (DCA).Down south at IAH we’ve partnered with Brothers Produce and in the Midwest withBix Produceat MSP. At our home base of PHL, we work with Farm Art and, last but not least, Fresh Start Foods is our produce partner north of the border at YYZ. We’re proud to join forces with all these partners to bring local produce to the airport terminals.
This year’s specials focus on fall’s greatest hits including brussels sprouts, apples, butternut squash, pumpkin and cranberries. We have these and many more seasonal ingredients to an array of dishes and concepts such as the Roasted Butternut Squash Risotto (Minnibar, MSP), the Roasted Beets and Pear Salad (Vinifera, YYZ) and the Pumpkin Salad (Croque Madame, JFK). Whether you’re in the mood for a salad, pasta or a panini, the fall menu combines flavors of the season with some of our most popular selections among travelers.
The fall menu specials are now available across all OTG airport experiences, so stop by for a taste of fall #preFLIGHT.