SSP Plans 16 New Restaurants for JFK's Terminal 4

Airport concessionaire SSP will open 16 new restaurants this year inside Terminal 4 at New York’s John F. Kennedy International Airport (JFKIAT), it announced last week. Part of a $28 million development project, the restaurants are a response to the $1.4 billion terminal expansion by Delta Air Lines, scheduled for completion this spring.

Expected to generate over $1 billion in cumulative sales over the term of SSP’s contract — which runs until 2026 — the restaurants will reflect the international foods found on the streets of New York, according to SSP, whose lineup includes standard quick-service restaurants, as well as several chef-led concepts, including two restaurants each helmed by celebrity chefs Marcus Samuelsson and Danny Meyer.

“We’re enormously proud to be continuing our partnership with JFKIAT, and to remain the sole food and beverage concessionaire in JFK Terminal 4,” says SSP CEO Andrew Lynch. “SSP shares JFKIAT’s vision to redefine airport dining in the U.S., and this investment is evidence of our commitment to that ambition. Our new bars and restaurants include concepts created by some of the brightest and best-known chefs from New York and across the country. They will serve as a showcase of outstanding American dining at one of the most important airports in the world.”

SSP’s lineup of new restaurants includes a McDonald’s, Dunkin’ Donuts and Buffalo Wild Wings, as well as the following concepts:

Uptown Brasserie: Created by Top Chef Masters’ champion and James Beard Foundation award-winning chef, Marcus Samuelsson, this New York-style brasserie will feature an open kitchen, serving classic American fare with international influences.

Street Food by Marcus Samuelsson: Also helmed by Samuelsson, this marché-style restaurant will offer a fast-casual menu inspired by street food from around the world.

Shake Shack: Restaurateur Danny Meyer created this “roadside” burger stand known throughout New York for its all-natural burgers, flat-top dogs, frozen custard and shakes.

Blue Smoke on the Road: Inspired by Meyer’s flagship barbecue restaurant, Blue Smoke in Manhattan, this airport outpost will serve ribs, seasonal sides and specialty cocktails.

La Brea Bakery: Pastry Chef Nancy Silverton, who’s known for her artisanal breads, created this bakery, which will offer hand-crafted sandwiches, salads, fresh breads and pastries.

Central Diner: This 1930s-inspired restaurant will re-create the feel of a traditional New York diner, complete with the customary service counter.

Cake Tin: This bakery will specialize in cupcakes, sweets and coffees.

Le Grand Comptoir: This award-winning, French-inspired brasserie will serve more than 50 wines by the glass and 100 by the bottle, complemented by a wide-ranging bistro menu.

Asobu: This modern, pan-Asian sushi bar will serve fare from Thailand, Japan, Vietnam and Malaysia.

Camden Food Co.: This award-winning market will offer local produce from regional farms and food artisans, as well as a selection of organic and fair-trade foods.

The Palm Bar & Grille: The Palm Bar & Grille will serve on-the-go versions of steakhouse fare from New York’s legendary steak spot, The Palm.

“With a major expansion underway, Terminal 4 is living up to its reputation as the city’s most modern and efficient air terminal offering world-class services and amenities to our airlines and their passengers,” says JFKIAT President Alain Maca. “SSP’s remarkable composition of new restaurants includes a diverse range of national, international, local and proprietary brands bringing the total number of offerings to 16 new and expanded locations.”

The first of SSP’s new restaurants will open in May; all 16 will be open by autumn.

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