Airport Eateries Aim to Capture Experience
To capitalize on the 1 billion passengers who annually log miles at US airports, there is a greater focus on cultural experiences, wellness, and quality food and beverage venues, with SFO leading the way.
SAN FRANCISCO—No longer a bland, soggy bun of an experience during layovers, a status elevation of airports is going on in some of the latest food and beverage designs. To capitalize on the 1 billion passengers who annually log miles at US airports, there is a greater focus on cultural experiences, wellness, and quality food and beverage venues, allowing those eateries to become destinations in their own right.
Placemaking firm BCV Architecture + Interiors is blazing the trail by designing authentic, locally inspired and engaging environments within the airport space. Specifically, two Bay Area favorites, Mustard’s Grill and Samovar Tea Bar + Cafe, have spaces at the San Francisco International Airport and mark the first-ever airport locations for both brands.
And SFO seems a logical choice, given its plans to open the new $2.4 billion Harvey Milk Terminal, the first airport terminal in the world to be named for an LGBTQ leader. Moreover, SFO was recently ranked number eight in the world’s top airports for wellness, according to afar.com.
“The design-centric eateries are in line with SFO’s commitment to celebrating local brands and immersing visitors into the region’s culture,” Chris von Eckartsberg, co-founding principal at BCV Architecture + Interiors, tells GlobeSt.com. “Local food experiences are on the rise, and SFO is adding 3,200-plus square feet of food space with a focus on Bay Area products.”
The brainchild of celebrated chef and founder, Cindy Pawlcyn, BCV worked with Tastes on the Fly to bring the legendary Napa bistro, Mustards Grill, to the airport setting for the first time, in the international terminal.
The design includes Carrara marble, a variety of wood species and soft cork paired with caramel-hued seating. A bar along the northwest wall mirrors the restaurant’s Napa location, and the main dining area is defined by a variety of seating styles, from banquettes to light elm wood four- and two-tops.
Signage and artwork from Pawlcyn’s personal collection create a lively atmosphere. Other artwork hand-selected by Pawlcyn includes pieces by New Yorker cartoonist, Glen Baxter.
BCV also worked with Tastes on the Fly to open San Francisco tea purveyor, Samovar Tea Bar + Café’s SFO location. The project is characterized by its Zen atmosphere and two bars, one offering tea and the other liquor.
Nearly 2.8 million passengers fly in and out of the US every day, and aviation contributed 5.1% to the US GDP, according to a study by the Federal Aviation Administration.
In addition, airports are becoming the “future of wellness,” says Fast Company, which goes hand-in-hand with elevated environments in general. Outside of spas and fitness amenities, thoughtful design contributes to the overall environment of a space and how people experience it.