Aviation News

September 4, 2013

Delta Prepares to Overhaul JFK Terminal 2, Mirrors LGA Improvements

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Written by: Jason Rabinowitz
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A rendering of Croque Madame at JFK T2

Although the brand new Delta Terminal 4 expansion recently opened at JFK, including massive a SkyClub and SkyDeck, Terminal 2 has remained in operation, mainly as a regional flight terminal. While T4 is sparkling new with high-end amenities, T2 remained untouched… until today. Delta has announced plans to overhaul the dreadful experience at T2 to more closely align it with what passengers now find at Delta’s LaGuardia concourse.

Delta, along with partner OTG, will open seven food and beverage concepts, fresh markets, coffee shops, and concierge services. Along with the new restaurants (bye-bye, Wendys), the extremely popular iPads will make their way to JFK. These iPads, which are integrated into the terminals restaurants, are free to use, and are capable of ordering food and drinks, let passengers shop, monitor their flight information, and browse the full internet.

Much like T4 with Danny Meyer and Blue Smoke, T2 will be receiving its own celebrity chef treatment. Andrew Carmellini of Lafayette and the Dutch, Ceasare Casella of Salumeria Rosi, Laurent Tourondel of Brasserie Ruhlmann and Arlington Club, and Robby Cook of Morimoto will all will be developing concepts for T2. Temporary versions of these concepts open today, with the full program implemented by the summer 2014.

“JFK T2 gets an immediate upgrade today with these new chef-driven concepts,” said Rick Blatstein, OTG CEO. “The ideas and passion our chefs have brought to the table are just remarkable. This program brings the same wonderful service, delicious food and state-of-the-art technology New York travelers have become accustomed to at Delta’s LaGuardia hub. We are thrilled to be a part of the continued investment in New York’s airports.”

The full list of new venues at T2 are as follows:

Due Amici: This restaurant features traditional Italian cuisine in the distinctive atmosphere of chic Italy. The menu highlights rustic Italian flavors and features locally grown products. A standout will be the salumi and cheese platters, a specialty of concept Chef Ceasare Casella.
BRKLYN Beer Garden: Beer gardens have historically been a gathering place for communities and celebration, and they are the inspiration for this outpost. With a characteristic Brooklyn edge, this bar features a selection of more than 20 beers on tap. Chef Laurent Tourondel will offer his expertise to see that the menu is as cutting-edge as the selection of brews.
Shiso: Featuring contemporary Japanese cuisine by Chef Robby Cook, Shiso brings a modern menu that celebrates fresh ingredients and traditional technique. The menu includes a creative assortment of sushi and rolls, as well as fun Japanese small plates.
Croque Madame: This playful sandwich shop offers traditional French sandwiches, tartines (open faced sandwiches), mouthwatering crepes, and a selection of made-to-order salads. Chef Andrew Carmellini¹s menu at Croque madame highlights fresh ingredients and classic flavors. This eatery features a full breakfast and fresh breads and pastries from some of New York¹s best bakeries including Pain D’Avignon. The vibrant design adds a whimsical element to the terminal with its exuberant, feminine patterns. It is a celebration of excess ­ much like French design and cuisine.
Cibo Express® Gourmet Markets: Cibo Express® Gourmet Markets feature a wide assortment of freshly prepared products and bottled beverages, including more than 1,000 different products. The markets feature not only 57 varieties of sandwiches, wraps, sides and salads rotated through the offerings, but also an expansive assortment of nuts, fruits, dried fruits, sweets, chocolates, cookies, health bars, granolas, veggies, cheese, crackers, side salads and pastas, spreads and dips, chips, pretzels and pastries.
Tagliare: Classic New York-style pizza by the slice or the pie, baked fresh all day using local ingredients.
WorldBean: WorldBean features fresh roasted coffee and espresso drinks. Fair-trade beans are sourced seasonally from small farmers throughout the world. Roasted in small batches to ensure freshness, the coffee selection will rotate depending on which coffee crops are in season. Balthazar pastries will be served at World Bean.



About the Author

Jason Rabinowitz





 
 

 

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