Cancel that overseas flight you booked in search of great food. Just stay in the airport - it'll soon be a gastronomic destination in its own right.
The Greater Toronto Airports Authority has announced plans, in development with airport food and beverage operator OTG Management, to bring in the best of Toronto's culinary talent to staff a variety of top restaurants at Pearson International Airport - 13 in all - including the likes of Mark McEwan (North 44) and Guy Rubino (Ame).
As well, there will be a brewer and a master sommelier, Toronto-based Jason Szabo, to add to the dining experience.
"Toronto Pearson serves as the first and last impression of this region for nearly 34 million air travellers annually, and we're making our dining options part of the positive Toronto experience," says Pamela Griffith-Jones, chief marketing and commercial officer for the GTAA. "Our guests have told us they want more variety of dining options, both in terms of pricing and ethnicity."
Travellers will soon be able to dine at such restaurants as Acer, featuring "the best" in Japanese food overseen by Rubino; Corso, a trattoria featuring traditional Italian cuisine developed by chef Rocco Agostino; Marathi, offering a menu of Indian "street food" created by chef Hemant Bhagwani; and Trillium, a global tapas restaurant and bar with a menu developed by chef Claudio Aprile.
There will also be a number of Cibo Express Gourmet Markets featuring a wide assortment of freshly prepared products and beverages, and two Heirloom Bakery Cafés offering soups, salads, sandwiches and baked goods.
The complex will also includes two cocktail bars - both called Apropos - overseen by Szabo, brewer Brock Shepherd and chef Michael Coury, as well as a wine bar, Vinifera (located in Terminals 1 and 3).
It almost sounds like a better to place to eat than downtown ... but don't get too much of an appetite. The establishments are behind the "secure area" and only flying passengers can be served.
Scott Armstrong, of GTAA communications, says about 10,000 individuals were interviewed before a decision was made and the consensus was people wanted "quality" food.
He says passengers are showing up earlier than ever for flights and that many will be using their down time to have a good dinner.
"This is viable," he says. "It will work."
Some operations will open later this year with others starting in 2013.
Rubino says the concept is long overdue.
"When I travel I see what's offered at other airports and I knew we were behind." the chef says.
"We have a great team and we're sending out a clear message this is going to be good."
McEwan, who also runs Fabbrica restaurant and the McEwan gourmet food store at the Shops of Don Mills, says the new concept emphasizes quality.
"I'm definitely excited about it," McEwan says. "What we have here is a group of credible operators who will finally be able to offer travellers an excellent meal at the airport."
He says he will have two restaurants, one offering paninis, the other gourmet burgers.
McEwan says Toronto has finally taken a "first step" to being on par with other airports offering fine dining.
The two main New York City airports - John F. Kennedy International and LaGuardia - have bistros featuring high-end chefs, with the latter having a beer garden.
New York-based OTG Management runs more than 150 restaurants in nine U.S. airports.
Pearson also plans to make more than 2,500 iPads available to travellers in the gate areas so they may order food, surf the web and monitor flight information.
Copyright 2012 Toronto Star Newspapers Limited
