The Hartsfield-Jackson Atlanta International Airport has opened a new wing of Concourse T, the largest expansion at the airport in a decade. The extended terminal ends with a large circular atrium that will be home to more retail and dining options, all operated by leading airport restaurateur and retailer Paradies Lagardère. The new concessions options, including retail and dining concept Southern National Market and wine bar and restaurant Vino Volo, will open December 22 and December 23, respectively.
Southern National Market is the creation of Reggie Washington and chef Duane Nutter, who are the talented duo behind One Flew South in Concourse E. With a selection of globally inspired sandwiches, wraps and salads, it is a stop that is worth a detour to Concourse T for both dining and retail offerings. Grab-and-go selections like Southern National’s signature pimento cheese and a local charcuterie selection are perfect for the traveler who is short on time.
Inside Southern National Market, the Pizza Boxx will serve made-to-order modern takes on pizza with flavors like four cheese, smoked chicken and beef bulgogi plus sides like wings, meatballs and soups.
The retail side of Southern National Market will stock some of the flavors that make the South special. Guests can bring home Southern National signatures like bourbon honey, peach butter or Chef D’s house mustard. Local vendors shine with gourmet pecans, chocolates and pralines sourced from the surrounding areas, and travelers can pick up other Georgia-themed souvenirs.
Paradies Lagardère’s Vino Volo has been creating award-winning wine experiences in 35 major airports across the U.S. and Canada since 2005. Each location is unique in that it embraces the flavors of its regional markets. The Atlanta location will feature wines from Chateau Elan, Three Sisters and Georgia Winery and craft beers and ciders from breweries like New Realm Brewing, Urban Tree Cidery and Monday Night Brewing. Local partnerships also permeate the food menu with seasonal selections created by Southern National’s chef Duane Nutter.
Vino Volo is more than an airport bar; it is an elevated food and wine experience. The newly expanded food menu spans from breakfast to dinner all day with entrees that can be paired with a beverage recommended by the restaurant’s knowledgeable staff. The restaurant’s name loosely translates to “wine flight,” so the wine menu features carefully curated wine flights of three pours linked by a common thread from rosé to red. These flights allow travelers to sample new flavors without committing to a full pour.
Other dining options opening in early 2024 in the new Concourse T expansion include Starbucks and Tropical Smoothie, offering a familiar coffee concept and a selection of health-conscious smoothies and flatbreads.
