Daily Changing Menu to Open in Newark Terminal

Flank Steak With Mustard Jus.
Flank Steak With Mustard Jus. OTG Experience

When United Airlines’ project to transform the airport experience at the airline’s Newark Terminal C hub is completed in early 2017, it will boast venues by some of the area’s most celebrated chefs, already featuring concepts from chefs including Alex Stupak, Mario Carbone, Alex Guarnaschelli, and Dale Talde. Now, with the opening of DAILY, travelers at Newark Liberty can enjoy the world’s first airport restaurant where the entire menu changes every day.

With their “farm to terminal focus,” OTG, which was selected by United to re-imagine the Terminal C shopping and dining experience, is introducing a true greenmarket restaurant at Newark Liberty. Each day, the chef will adjust the menu to reflect the freshest market selections of produce, meats and fish — a 100 percent seasonal menu inspired by ingredients sourced locally and often found at nearby farmer’s markets.

“At OTG, we’ve always prided ourselves on sourcing the freshest local ingredients for our concepts,” says Rick Blatstein, OTG’s chief executive officer. “DAILY’s ever-evolving offering allows us to build upon that idea, while giving our chefs free reign to continually craft menus reflecting the very best of each season.”

OTG is investing $120 million in the Terminal C redevelopment project.

A custom-designed wood-burning grill is the centerpiece of the DAILY kitchen, where the use of seasonal woods, such as peach or apple wood for pork, mesquite for fish, or hickory for beef, will enhance the flavors of the restaurant’s menu.

Sample menu items will include small plates and appetizers such as pickled beets and goat cheese, jerk roasted carrots, grilled scallops and farro salad. Entrees will include five spiced chicken, arctic char, maitake mushroom and farro, and togarashi flank steak.

Several new dining creations by internationally and regionally-acclaimed chefs—four with Michelin stars—have recently opened at United’s  Newark Terminal C. They include Saison, a classic French bistro; Riviera, offering French country fare by Alex Guarnaschelli; Little Purse, a dumpling and noodle restaurant developed by two-time Top Chef contestant Dale Talde; and Tacquila, a street taco concept developed by Alex Stupak, which includes a bar offering more than 200 different tequilas.

As with OTG’s other restaurants, technology will be prevalent with iPads and power outlets at each of DAILY’s seats, equipped with OTG’s award-winning customer experience platform, flo. Each will feature an intuitive visual menu, real-time flight updates and entertainment options. Customers may also purchase magazines, gifts and other sundries, which are then delivered to their table as they dine—and they can even pay for their purchases with their United MileagePlus award miles.

“United continues to bring great concepts and amenities to our Newark Liberty hub, including the ‘world’s first’ at DAILY,” says Gavin Molloy, United’s vice president of corporate real estate. “We have close ties to the communities where our hubs are located and this restaurant will feature vibrant, contemporary American cooking where well-prepared food reflects the rich agricultural and artisan tradition of the region.”

Design partners include David Rockwell of the Rockwell Group, Jun Aizaki of Crème Designs, David Mexico of David Mexico Design Group and Andrew Cohen and Jeremy Levitt of Parts and Labor Design. The design of DAILY has been led by the David Mexico Design Group.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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