December 13, 2012
HMSHost Brings a Taste of Phoenix to Travelers at Phoenix Sky Harbor International Airport
Local flavors and national favorites spice up airport dining; 20 new restaurants open at Airport’s busiest terminal
PHOENIX, AZ — Global restaurateur HMSHost and Phoenix Sky Harbor International Airport celebrated today the completion of a dining experience transformation for travelers in Terminal 4, the busiest at the airport. HMSHost has been opening new restaurants since June and now Terminal 4 includes more than 20 new dining options. Headlining the new restaurants are local favorites such as Sauce, Barrio Café, La Grande Orange and Cowboy Ciao, along with national brands including Starbucks.
“We are so pleased to be able to offer travelers such an impressive mix of local and national brands through HMSHost,” said David Cavazos, City Manager, City of Phoenix. “Airport Director Danny Murphy and his team have done a tremendous job of reaching out to the local community and encouraging small business partnerships.”
Local Phoenix restaurateurs Sam Fox of Fox Restaurant Group and Bob Lynn of LGO Hospitality have partnered with HMSHost to bring an unprecedented level of culinary expertise to Terminal 4 throughout its North and South wings.
A taste of the Phoenix culinary scene wouldn’t be complete without Chef Silvana Salcido-Esparza, a 2010 and 2011 James Beard Foundation nominee for Best Chef – Southwest, whose renowned culinary talents have become a hit with food lovers of all ages.
Visitors to Concourse D may opt for Bob Lynn’s popular LGO restaurant brands. The La Grande Orange experience offers four distinct and delicious options — LGO Burger, LGO Deli and the LGO Pizza with Grateful Spoon Gelato. Also in Concourse D is Chef Esparza’s Barrio Café, which serves Mexican-inspired dishes that are a must-taste for every traveler.
The local flavors continue in the pre-security Terminal 4 food court, which showcases Bob Lynn’s Chelsea’s Kitchen, specializing in gourmet burgers, upscale taco platters, rotisserie meats and American comfort food. Starbucks is also close by, serving travelers looking for a delicious cup of coffee or a tasty treat.
Sam Fox’s Sauce can be found in the Terminal 4 food court, where guests can enjoy a full complement of pizza, salad, and pasta dishes. Fox has three other restaurants that are now open on Concourse A, including Blanco Tacos & Tequila, which serves award-winning traditional Mexican fare of guacamole, tacos and margaritas; Modern Burger, an innovative burger shop serving juicy sliders and more; and Olive & Ivy, a Mediterranean-inspired restaurant and marketplace. Joining these restaurants is Dilly’s Deli, a local brand that serves gourmet sandwiches, wraps, soups and salads.
Now serving travelers in the B gates is New York Pizza Department, whose fans will tell you it’s the best authentic New York-style pizza in Arizona; along with two local, family-owned restaurants, El Bravo, where you can find authentic Mexican dishes, and Focaccia Fiorentina, which serves traditional Italian pastas, pizzas, sandwiches and salads. Also now open in the low B gates is Press Coffee, offering a menu of outstanding coffee made from fresh roasted beans, salads, soups, and Panini sandwiches.
Cowboy Ciao, one of Phoenix’s must-try restaurants which started with a unique Southwest-meets-Italian premise that has evolved into a style best described as eclectic American, can be found in the high B gates. Also found here is la Madeleine, which lures in travelers with healthy offerings, including salads, vegetarian dishes and a variety of sweets. Joining these restaurants are popular national chains McDonald’s and Starbucks.
Travelers to Concourse C will find the much-beloved Paradise Bakery & Café, along with a Tucson tradition come-to-life inSir Veza’s Taco Garage — offering something for everyone from hand-bored guacamole and imaginatively sauced wings, to Nitro Nachos and Tricked Out Tacos. Also located in Concourse C is the local legend in coffee, Cartel Coffee Lab.
“We are extremely proud of the outstanding range and quality of restaurants we have brought to entice the travelers at Phoenix Sky Harbor International Airport,” said Steve Johnson, Executive Vice President of Business Development at HMSHost. “The participation from local restaurateurs and chefs has really helped transform this terminal into one of the most diverse airport dining venues in the country.”