麻豆传媒映画International Airport (YVR) has revealed plans to seriously up their food and beverage game. YVR will implement over 20 new food and beverage concepts at the airport over the next two years, along with 10 new retail offerings.
Many of the new spots opening up will be headed to the airport for the first time, and many are independent 麻豆传媒映画businesses. Openings will begin as soon as summer 2019, and will continue on over the next couple of years.
Exciting additions for food-lovers include Hawksworth Kitchen in the Domestic Terminal, a venture for Vancouver-based acclaimed chef David Hawksworth. 鈥淭aking inspiration from his celebrated Hawksworth and Nightingale restaurants鈥� the traveller friendly menu will feature farm fresh dishes including organic salads, oven-fired pizzas, house pastas and cured meats,鈥� explains YVR in a media release. Hawksworth Kitchen lands in 2020.
Also incoming is Vancouver鈥檚 Heritage Asian Eatery, which recently opened their second location in the city, as well as The Dirty Apron, the city鈥檚 renown culinary school and deli, which will 鈥渟erve freshly baked breads, locally sourced seasonal produce and meats sourced from regional producers.鈥�
Left Coast Caf茅 & Bar, BUILT Custom Burgers, and Wahlbergers, and Japadog are landing as part of the expansion, as well as a trio of powerhouse craft beer spots: Steamworks Bar & Restaurant, Whistler Brewing Lodge, and Red Truck Beer Stop.
Tastes on the Fly, a boutique airport restaurant operator headquartered in San Francisco, is bringing a local marketplace concept to YVR, called Pacific Farms Market.
Inspired by British Columbia鈥檚 vibrant and high-quality food scene, this concept will be operated in both the Domestic and International Terminals. The International Terminal food market will be anchored with five made-to-order food stations including a grab-and-go section with 49th Parallel, one of Vancouver鈥檚 favourite coffee purveyors, and a selection of baked on-site goods from Purebread Bakery; a Market Fresh station with a breakfast bar in the morning and freshly made entrees, soups and other goods in the afternoons and evenings; a sushi and poke station serving the freshest regional fish; Live Fire Pizza with artisan, hand-made, oven-fired pizzas and a juice bar with freshly squeezed juices and smoothies. The International Terminal market will be flanked by a full-service restaurant and bar featuring a seafood-inspired menu offering the best of fresh, local catches.
鈥淲e are excited about expanding on our strong commercial portfolio with the addition of these concepts,鈥� said Scott Norris, Vice President, Commercial Development, 麻豆传媒映画Airport Authority in a media release.
鈥淥ur vision for YVR鈥檚 commercial experience is to remain relevant and authentic, while creating an engaging environment with a balance of local and international brands.鈥�
鈥淲hen looking at our food and beverage portfolio, we put a lot of focus on local and authentic flavours that provide a distinct British Columbian character, while offering a variety of strong international brands. We listened to feedback and this new line up will ensure our passengers have a range of options for different tastes and price points,鈥� added Norris.
