The world's most exclusive commercial aircraft cabin is officially returning to the U.S.
13.11.2023 - 23:33 / thepointsguy.com
It's about 70 degrees in Pennington, New Jersey, a warm afternoon for October, as we trek from the tomato tunnel to a sprawling rice field. We're on the Blue Moon Acres farm, about 50 miles southwest of Newark Liberty International Airport (EWR) and 75 miles from LaGuardia Airport (LGA).
As the sun shines down and the breeze carries hints of flowers, peppers and compost, air travel is the furthest thing from mind.
That's not the case for the staff at Blue Moon Acres, including owner Jim Lyons, though. The farm is at the center of a transformation in American air travel that has seen airports become, unlikely as it sounds, nice.
The completion of yearslong infrastructure improvement programs has seen new airport terminals open across the country, bringing natural light, tall ceilings, user-friendly design and, crucially, restaurants you'd actually want to eat at. It's worth getting to the airport an hour early just to enjoy a meal and a drink at one of these restaurants. (But remember, those drinks can add up, as commentator for The New York Times David Brooks recently found out.)
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The push to bring good, efficient dining past the security checkpoint has come from a few places, including New York-based OTG Management.
OTG, an airport concessionaire, first began to grow in Philadelphia in 1996, when founder Rick Blatstein, a local nightclub owner, acquired the rights to a concessionary stand at Philadelphia International Airport (PHL). Since then, it has spread to 10 airports across the U.S. as well as to Toronto Pearson International Airport (YYZ) in Canada.
This brings us back to the farm. One of the ways OTG has sought to elevate the preflight dining experience is by sourcing as many ingredients as possible locally. Blue Moon Acres is one of its suppliers for the New York region.
During an interview at LaGuardia following a farm tour, Blatstein — who has been the company's CEO since founding it — said sourcing fresh and local ingredients wherever possible is a key part of OTG's business model and efforts to actually appeal to travelers.
"Our food has always been fresh food," he said during the interview, which was conducted at an OTG restaurant in the newly built Delta Air Lines terminal, Terminal C. "We have the smallest freezers in the industry because everything is fresh."
In developing restaurants, menus and overall concepts, OTG has had a rare opportunity in the New York area: the chance to design something from the ground up.
OTG worked hand-in-hand with United Airlines on the mid-2010s renovation of Newark's Terminal C. The company built more than 55 bars and restaurants throughout the space, ranging from sandwich
The world's most exclusive commercial aircraft cabin is officially returning to the U.S.
“He’s in here, in the kitchen every night and he’s smiling. He’s so happy to be doing this,” explains one of the managers of Café Carmellini. He is chef Andrew Carmellini, well known around New York the past 15 years for his respected but more casual restaurants Locanda Verde, Lafayette, The Dutch, Carne Mare and Bar Primi. This restaurant, which opened November 1st in the new Fifth Avenue Hotel, marks his return to fine dining with reinterpretations of French and Italian classics and as his most personal restaurant is the first one that bears his name. It’s been packed since opening night and looking around the Gilded Age style dining room with its oversized bronze and seeded glass chandeliers suspended from double height ceilings, plush blue banquettes and sculpted trees in the middle of the floor, the chef isn’t the only one smiling.
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