Manufactory Food Hall to bring local flavors to San Francisco airport

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Food and beverage (F&B) operator SSP America is partnering with four celebrated San Francisco chefs to enhance the dining offering at San Francisco International Airport in California, USA.

Gabriela Cámara of Cala, Pim Techamuanvivit of Kin Khao, and Elisabeth Prueitt and Chad Robertson of Tartine will collaborate to open the Manufactory Food Hall in the airport’s International Terminal by summer 2018.

The new concept comprises three distinct fast-casual dining experiences, grab-and-go stations, a full-service bar, and a retail component showcasing Bay Area products.

The project brings together three world-class women chefs to offer international travelers fresh, inventive foods and cocktails as well as must-have pantry items. All of the offerings will be made with seasonal ingredients sourced directly from the same local farms, ranches and fisheries.

Robertson and Prueitt will present a full-service concept inspired by their Mission district restaurant, Tartine Manufactory, and iconic bakery, Tartine. The seasonal menu will be based on popular Manufactory offerings including warm sandwiches, fresh salads and soups, as well as a full bar serving cocktails from all three concepts.

A Tartine Bakery pastry counter will showcase signature handcrafted baked goods, including the beloved morning buns, seasonal tarts and other Viennoiseries. Tartine will offer diners the opportunity to enjoy a sit-down meal, as well as plenty of options for travelers with less time on their hands.

“When presented with the opportunity to create this concept, we said we would only do it if we got to enlist colleagues who share our creative approach and philosophy,” said Prueitt. “We are really excited to collaborate with close friends, bringing together some of the best ingredients California has to offer to international travelers.”

Drawing inspiration from her Civic Center taqueria, chef Cámara will offer an elevated take on the foods of her native Mexico City. As with Cala and Contramar, this concept will demonstrate Cámara’s commitment to using local produce and sustainable seafood. Menu highlights will include breakfast tortas, all day tacos and tostadas such as those popular at Civic Center’s Tacos Cala, and main course salads.

Chef Techamuanvivit of Michelin-starred Kin Khao will present a taste of her native Thailand using seasonal ingredients from local farms. The menu will offer an array of dishes that include rice bowls, noodles, salads and grilled meats as well as tempting, satisfying vegan and sweet choices.

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Dan originally joined Passenger Terminal World in 2014 having spent the early years of his career in the recruitment industry. As online editor, he now produces daily content for the website and supports the editor with the publication of each exciting new issue. When he’s not reporting on the latest aviation news, Dan can be found on the golf course or apprehensively planning his next DIY project.

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