Openers: Airport Food Takes Flight
HMSHost draws sophisticated travelers with a quick-service concept that features upscale, Mediterranean-inspired fare.
By Kate Leahy, Associate Editor -- Restaurants & Institutions, 8/1/2007
Concept: La Tapenade Mediterranean Café |
Look Sharp: La Tapenade Mediterranean Café sets itself apart from other airport eateries with warm, flattering lighting and display cases that emphasize freshly prepared menu items. “It is very important that people understand from the exterior that this is an upscale concept,” says Vince Modica, a senior vice president for contractor HMSHost.
Have Taste: The menu features many house-made items such as chutneys, sauces—including tapenade—and artisan breads. Seasonal produce also is abundant. Grab-and-go items are sturdily packed for easy in-flight dining.
Will Travel: Modica says that frequent fliers now seek more high-end food options. Since its opening, La Tapenade has beat expectations; it is now paving the way for other upscale concepts the company plans to introduce.
On the Menu
Market breakfast
- Stratta with eggs, spinach, artichokes and cheese served with sourdough toast and fruit $8
- Bacon, egg and cheese pocket with peppers, portobello mushrooms, and Jack, Parmesan, Asiago and Romano cheeses in a pastry shell $6
Grilled panini, sandwiches and wraps
- Turkey panini with cran-blackberry mayonnaise, cucumber and goat-cheese spread $9
- Lime chicken ciabatta with Brie cheese, grilled onions, roasted red peppers and basil-garlic aïoli $9
- Seared salmon with asparagus, cucumbers, bacon, red onions, tomatoes, capers, romaine and lemon-dill sauce wrapped in a sun-dried-tomato tortilla $9
Flatbread pizzas
- Grilled-steak tzatziki with onions, Roma tomatoes, basil, dill and Italian parsley $8.50
- Roasted vegetables with feta spread, zucchini, eggplant, portobello mushrooms, onions, Roma tomatoes and Parmesan on sun-dried-tomato flatbread $8.50
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