F&B highlights

A big statement in the Big Easy

Global restaurateur HMSHost has introduced a wonderful new world of food & beverage at Louis Armstrong New Orleans International Airport.

A number of well-known New Orleans chefs and brands are behind some of the 15 concessions that have opened in the new US$1 billion North Terminal. The terminal began operations in November and has been described as “the newest jewel in the crown New Orleans has earned as a top tourist and hospitality destination”.

HMSHost’s aim was to create an authentic New Orleans experience, and the company partnered with a range of local partners to achieve that goal. The result is a range of outlets that not only capture the ‘Big Easy’ vibe, but also offer plenty of local tastes and flavours.

Celebrating the grand opening of the new restaurants are, from left to right: Ron Gomes, Vice President of Strategic Alliances, HMSHost; Cheri Ausberry, Kaleidoscope Strategies; Kevin Dolliole, Director of Aviation, Louis Armstrong New Orleans International Airport; Michael Bagneris, Chairman, New Orleans Aviation Board; Jordan Ruiz and Alexis Ruiz, The Munch Factory; and Michael Price, Vice President of Business Development, HMSHost

The new F&B additions in detail:

Emeril’s Table (below) is celebrity chef and restaurateur Emeril Lagasse’s first venture into airports. The restaurant has a large open kitchen, a 360-degree full service bar and a food bar; a signature of Emeril’s restaurants where guests can get a front row seat to the kitchen. The food menu showcases a little of everything chef Emeril has to offer at his New Orleans restaurants. Complementing the food is a beverage programme with more than ten draft beers, a wine portfolio and a cocktail list.

Chili’s is a casual dining venue known for its burgers, sizzling fajitas and hand-shaken margaritas.

Cure (below) comes from the award-winning CureCo. bar and restaurant group. Cure opened in 2009 on New Orleans’ Freret Street and has been credited with pioneering the craft cocktail movement in the city. In 2018, Cure received an award for ‘Outstanding Bar Program’ from the James Beard Foundation.

Mondo (below) was created by Susan Spicer, the multi-award winning chef whose credits include a James Beard Foundation award for Best Chef: Southeast Region and owner of the Bayona and Rosedale restaurants in New Orleans.

The Munch Factory (below) has been cited as one of the best examples of next-generation Creole cooking in New Orleans. Chef Jordan Ruiz, a Culinary Institute of America graduate and his wife, Alexis, will offer fresh creations such as bayou nachos, mango chicken salad, and a ‘Voodoo Burger’.

Auntie Anne’s is the world’s largest hand-rolled soft pretzel franchise that mixes, twists and bakes pretzels.

Lucky Dogs (below) originates from New Orleans’ French Quarter, a well-known hot dog cart from brothers and owners Kirk and Mark Talbot. Both of its venues at the airport are being operated by Lucky Dogs under a sublease agreement.

International brands at the new terminal include Starbucks Coffee, Smoothie King, Shake Shack (pictured below), The Great American Bagel & Panini and Panda Express.

FAB eZine

December 2019

FAB is published monthly by The Moodie Davitt Report (Moodie International Ltd).

© All material is copyright and cannot be reproduced without the permission of the Publisher.

To find out more visit
www.moodiedavittreport.com and to subscribe please e-mail sinead@moodiedavittreport.com