Global restaurateur HMSHost has brought the freshest local ingredients into the airport, with The Local at Manchester-Boston Regional Airport.
The Local, a new concept from HMSHost that was designed specifically for airports, marries the freshest ingredients from local farms for a menu loaded with region-centric culinary creations. To top it off, The Local embraces only the finest in local brewing to help create an atmosphere unlike any other. HMSHost and Manchester-Boston Regional Airport celebrated the grand opening of The Local this week, which is located post-security, near Gate 14.
“The addition of The Local is a tremendous opportunity to give travelers a true taste of what the region has to offer,” says Mark Brewer, airport director. “Every element of the restaurant, from the design and décor to the unique menu options, is focused on celebrating New Hampshire and the surrounding area.”
The Local at Manchester-Boston Regional Airport is the ultimate in beer-forward sophistication. Cast in the gastropub mold, The Local is a melding of upscale cuisine with local brews from Smuttynose and Redhook, as well as other craft and national brews, highlighting the best of both worlds. The Local specializes in savory, mouthwatering braised meat sandwiches—the perfect accompaniment to handcrafted brews and cocktails.
There’s melt-on-the-tongue beef brisket sassed with gastro sauce, hand carved hot pastrami, a Reuben with kraut and Russian dressing, and turkey sliders drooling with avocado butter. Travelers will also ravish The Local’s signature creations including Fish & Chips with flaky cod and slaw; “Dirty Mac-n-Cheese” messed with brisket trimmings; and Gastro BBQ Brisket featuring Gastro BBQ sauce and The Local’s fries.
“HMSHost is extremely excited to start rolling out this new restaurant concept at Manchester-Boston Regional Airport,” says Bryan Loden, senior director of business development at HMSHost. “The Manchester region is full of amazing culinary creations and is home to some of the best craft brews in the nation, which helped to shape the menu for The Local.”
