Airport Casual Dining Restaurant of the Year
Bad Egg Breakfast Bar, SSP America, Seattle-Tacoma International Airport
SSP America Deputy CEO Pat Murray (such a good egg) receives the Bad Egg Breakfast Bar’s Airport Casual Dining Restaurant of the Year award
“The Bad Egg Breakfast Bar has taken an innovative approach on the design and flavours of the Pacific North West. With its play on Seattle food scene, the references seen throughout the space to Seattle’s graffiti art culture and its prominent grab and go design, the concept truly sets itself apart in our New North Concourse.”
The words of Seattle-Tacoma International Airport Senior Manager, Airport Dining & Retail Khalia Moore neatly sum up the winning Casual Dining entry at this year’s FAB Awards.
Bad Egg Breakfast Bar is a bespoke SSP America brand and concept conceived for a corner space at Seattle-Tacoma International Airport Concourse N. The hip spot’s energy during Sea-Tac’s early morning breakfast rush is described as “local, rebellious and downright cool”.
Vintage elements complement the breakfast bar’s warm and modern ambiance, giving passengers the feel of a new-school urban diner with new takes on breakfast classics and an extensive Bloody Mary menu.
Black and white bistro floor tiles, pun-laced menus and bright-yellow bar stalls draw customers into The Bad Egg Breakfast bar
Bad Egg’s space is centred with an engaging wrap-around bar, an open bar back overlooking the terminal, and a welcome mat that says, “be eggstra today.”
The all-day breakfast concept builds on the 24-hour breakfast trend, making creative takes on classic American fare. The Benedict Revisited is served with cheesy eggs, juicy chicken apple sausage, and a delicate hollandaise sauce.
The Mrs. Croque plays on the classic Croque Madame but is served as a buttery biscuit sandwich with a rich slice of gruyere. Korean chicken wings are served with fresh cake donuts drizzled in a warm glaze –all serving to make Bad Egg a memorable and Instagrammable experience.
Alongside a strong use of tech and an emphasis on sustainability, the performance mirrors its popular status: it will hit US$6 million in sales in its first year, says SSP.
Take a look around The Bad Egg Breakfast Bar and experience its sense of fun and hearty menu that appealed to the judges
The Bad Egg Breakfast Bar has the feel of an old-school diner
Deliberately ‘eggcentric’ – The Bad Egg Breakfast Bar prides itself on being different
Order at the table using innovative technology for a simplified dining experience
No bad eggs here – staff are working with The Port of Seattle to increase sustainability
FAB eZine
January 2024
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