Restaurateur SSP America has opened The Manufactory Food Hall at San Francisco International Airport (SFO), California, in a bid to bring local flavors to international passengers.
The dining concept is a collaboration between SSP America and four award-winning San Francisco chefs — Chad Robertson and Elisabeth Prueitt of Tartine Bakery, Pim Techamuanvivit of Kin Khao and Gabriela Cámara of Cala. The 3,241ft² (301m²) Food Hall is located in SFO’s International Terminal, Boarding Area A.
The Manufactory Food Hall encourages passengers to immerse themselves in a creative center of artisanal activity where guests can choose dishes from three separate and distinctly different food stations.
The Manufactory Food Hall includes:
• Tartine Bakery, whose croissants, scones, seasonal hand pies, smørrebrød, freshly prepared salads and sandwiches mirror Robertson and Prueitt’s Tartine in the Mission district of San Francisco;
• Tacos Cala, with tortas, quesadillas, bowls, salads, and handmade tacos with pacific rockfish, sweet potato and carnitas fillings; and
• Kin Khao Thai Eatery, which features curries, noodles, soups, sandwiches and sweets.
Paul Loupakos, vice president business development, SSP America, said, “The Manufactory Food Hall promises more than a memorable experience. It brings an exceptional, elevated dining experience driven by four of the Bay Area’s hottest-trending, most prominent and successful local chefs. The Manufactory Food Hall is destination dining, defined.”
Interested in discovering more about San Francisco International? Nupur Sinha, programme and design manager, San Francisco International Airport, will present ‘Beyond innovation at airport terminals – the SFO way‘ as part of the Future Airports stream at the Passenger Terminal Conference, which takes place during Passenger Terminal Expo, on March 26, 27 and 28, 2019, in London. Register here for your delegate pass.