THYME, AN ALL-VEGETARIAN RESTAURANT CONCEPT AT UNITED’S EWR C.
As our United Terminal C Experience at Newark Liberty International Airport continues its $120 million re-imagination, Chef Amanda Cohen, feted for her beloved Lower East Side restaurant Dirt Candy, has partnered with us at OTG in the opening of Thyme, a hot new all-vegetarian restaurant.
Cohen’s award-winning vegetarian restaurant Dirt Candy was one of the first vegetable-focused restaurants in the city, and is considered the leader of the vegetable-forward movement.
Select menu items include Braised Shitake Mushroom, Grilled Romanesco Steak featuring cashew and creamed kale, Purple Yam Fried “Rice” with kimchi, Grilled Orange Carrot, Pan-Roasted Brussels Sprouts, and Sunchoke Ratatouille (pictured above).
Thyme’s beverage program draws on fresh and organic ingredients, showcasing the versatility of herbs, spices and market-fresh produce in an unexpected setting. One unique selection is the Strawberry Turmeric Buck, a distant cousin of the Dark and Stormy and Moscow Mule that features fresh turmeric root, freshly muddled strawberries, lime juice, St. Croix white rum and a splash of club soda (pictured above).
The Thyme space was created by renowned designer David Mexico. In his thirty years in design and architecture, he has amassed a wide repertoire of accomplishments and contributed his vision to countless award-winning projects.
“We are committed to bringing a variety of inspired dining options to the airport. Thyme is a great new addition for United customers, offering delicious vegetarian and vegan choices.”
– Rick Blatstein, CEO