Published on : Thursday, October 10, 2013
Today, Toronto Pearson announced the openings of four new restaurant concepts by leading Toronto chefs for passengers to enjoy. As part of the innovative dining program created by restaurateur OTG, these restaurants bring new flavours and diverse cultures to the airport. Vinifera is now open in Terminal 1. Nobel Burger Bar opens today in Terminal 3. Two more openings will follow later this month in Terminal 3 with the openings of Corso and a second Heirloom Bakery & Cafe location.
“The dining transformation is well underway at Toronto Pearson. We are so pleased to share our expanded culinary offering with our passengers in both terminals,” said Mike Ross, Director of Commercial Development for the Greater Toronto Airports Authority (GTAA). “A few years ago, we made a promise to deliver experiences that delight Toronto Pearson travellers. Each of these new restaurants offers something new to our passengers.”
Serving Terminal 3, Nobel Burger Bar, features gourmet burgers, from the classic to the inventive. This energetic dining concept, created by famed Toronto chef Mark McEwan, allows passengers to build their own burger or choose from a variety of chef-created options such as the Coury Crunch – a buttermilk fried chicken sandwich with chipotle aioli and pickled cabbage slaw. An open kitchen in the center of the space creates an inviting vibe where passengers can share in the energetic activity.
Also located in Terminal 3, Corso is a lively trattoria featuring traditional Italian cuisine with a modern twist. The menu, developed by Chef Rocco Agostino, highlights rustic Italian flavors and features fresh-made pastas, pizzas, salads and antipasti. Chef Agostino’s Pizzeria Libretto and Enoteca Sociale restaurants have been recognized for bringing outstanding Italian cuisine to Toronto.
And bringing more innovative dining to Terminal 1 is Vinifera, a lively wine bar. OTG has worked with master sommelier John Szabo, known throughout the region for his expansive knowledge of wine. The menu, developed by OTG concept chef Michael Coury, features small plates, salads and paninis with fresh ingredients sourced locally from the region. The expansive wine list celebrates the best of Ontario and provides global offerings with over 85 wines to choose from. A second location will open in Terminal 3 later this year.
An accompaniment to its Terminal 1 location, Heirloom Bakery Cafe will open a second location in Terminal 3 late October. Baker Devin Connell has developed this concept, which serves up light entrees including soups, salads, sandwiches and baked goods. Menu items are made fresh using the finest local ingredients from within the region.
Today’s restaurants join Mark McEwan’s Fetta Panini Bar and Toronto brewer Brock Shepherd’s Apropos, which both opened earlier this year in Terminal 1.
“We’re extremely excited to be part of these new restaurant offerings,” said Rick Blatstein, CEO of OTG Management. “Together with our partners at Toronto Pearson and famed Toronto chefs such as Rocco Agostino and Mark McEwan, we are bringing Toronto’s renowned restaurant scene to the airport, transforming the experience for passengers.”
The new dining options also offer travellers free access to Apple iPads at every seat with menus available in 20 languages. Food orders can be made on the iPads and dishes are then prepared fresh and delivered to the customer’s seat in 15 minutes or less. The iPads are available to all passengers to also browse the web and stay updated with real-time flight information via a custom suite of applications.
The iPad platform transforms travel by making international guests feel at home. These new restaurants will provide access to nearly 500 iPads, which is part of the overall plan of 2,500 iPads being rolled out as part of the OTG program.
Source:- Toronto Pearson International Airport
Tags: Toronto chefs, Toronto Pearson