Delta to Bring Renowned Chefs, Fresh Food and Beverage Options to Terminal 2 at New York's John F. Kennedy International

 Delta to Bring Renowned Chefs, Fresh Food and Beverage Options to Terminal 2
             at New York's John F. Kennedy International Airport

New culinary offerings by OTG are part of Delta's continued investment in New

PR Newswire

NEW YORK, Sept. 4, 2013

NEW YORK, Sept. 4, 2013 /PRNewswire/ --Building on Delta's substantial
investment at New York's John F. Kennedy Airport Terminal 4 and the success of
investments at Delta's Terminal D and Terminal C in New York's LaGuardia
Airport, Delta Air Lines (NYSE: DAL) is launching a new chef-driven food and
beverage program at JFK Terminal 2.

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"We know a positive travel experience includes the time that customers spend
in our airports which is why we've spent nearly $2 billion over the last few
years on improvements at LaGuardia, the new Terminal 4 at JFK and this new
program at Terminal 2," said Gail Grimmett, Delta's senior vice president –
New York." After hearing so much positive feedback from our customers about
the food, technology and retail options that we have implemented at LaGuardia,
we decided to bring the program to JFK Terminal 2 so even more of our
customers can enjoy the benefits."

In May, Delta opened the new Terminal 4 expansion as the first phase of a $1.4
billion redevelopment at JFK. T4 features nine new and seven renovated gates,
a redesigned lobby that includes a dedicated Sky Priority check in area, a
24,000-square-foot Delta Sky Club with the first-ever outdoor Sky Deck and
restaurants from top names including Danny Meyer and Marcus Samuelsson.

The new program at Terminal 2 will include seven food and beverage concepts,
fresh markets, coffee shops, concierge services and the integration of Apple
iPads in the new restaurants to make it easy and convenient for travelers to
order food and drinks, shop, monitor their flight information and stay
connected. Some of the biggest names in New York culinary talent will be
developing concepts for Terminal 2, including Andrew Carmellini of Lafayette
and the Dutch, Ceasare Casella of Salumeria Rosi, Laurent Tourondel of
Brasserie Ruhlmann and Arlington Club, and Robby Cook of Morimoto.

The terminal's transformation also includes new retail additions, with
NYC-focused products and high-end tech and travel gear.

Temporary versions of the concepts will begin rolling out on Sept. 4, with the
full program implemented by the summer 2014.

Delta again has selected OTG to lead the enhanced dining experience at JFK
Terminal 2. In addition to the enhancements at LaGuardia, Delta's JFK dining
enhancements follow similar upgrades to Concourse G at Minneapolis/St. Paul
International Airport.

"JFK T2 gets an immediate upgrade today with these new chef-driven concepts,"
said Rick Blatstein, OTG CEO. "The ideas and passion our chefs have brought to
the table are just remarkable. This program brings the same wonderful service,
delicious food and state-of-the-art technology New York travelers have become
accustomed to at Delta's LaGuardia hub. We are thrilled to be a part of the
continued investment in New York's airports."

New venues:

  oDue Amici: This restaurant features traditional Italian cuisine in the
    distinctive atmosphere of chic Italy. The menu highlights rustic Italian
    flavors and features locally grown products. A standout will be the salumi
    and cheese platters, a specialty of concept Chef Ceasare Casella.
  oBRKLYN Beer Garden: Beer gardens have historically been a gathering place
    for communities and celebration, and they are the inspiration for this
    outpost. With a characteristic Brooklyn edge, this bar features a
    selection of more than 20 beers on tap. Chef Laurent Tourondel will offer
    his expertise to see that the menu is as cutting-edge as the selection of
  oShiso: Featuring contemporary Japanese cuisine by Chef Robby Cook, Shiso
    brings a modern menu that celebrates fresh ingredients and traditional
    technique. The menu includes a creative assortment of sushi and rolls, as
    well as fun Japanese small plates.
  oCroque Madame; This playful sandwich shop offers traditional French
    sandwiches, tartines (open faced sandwiches), mouthwatering crepes, and a
    selection of made-to-order salads. Chef Andrew Carmellini¹s menu at Croque
    madame highlights fresh ingredients and classic flavors. This eatery
    features a full breakfast and fresh breads and pastries from some of New
    York¹s best bakeries including Pain D'Avignon. The vibrant design adds a
    whimsical element to the terminal with its exuberant, feminine patterns.
    It is a celebration of excess  much like French design and cuisine.
  oCibo Express® Gourmet Markets. Cibo Express® Gourmet Markets feature a
    wide assortment of freshly prepared products and bottled beverages,
    including more than 1,000 different products. The markets feature not only
    57 varieties of sandwiches, wraps, sides and salads rotated through the
    offerings, but also an expansive assortment of nuts, fruits, dried fruits,
    sweets, chocolates, cookies, health bars, granolas, veggies, cheese,
    crackers, side salads and pastas, spreads and dips, chips, pretzels and
  oTagliare: Classic New York-style pizza by the slice or the pie, baked
    fresh all day using local ingredients.
  oWorldBean: WorldBean features fresh roasted coffee and espresso drinks.
    Fair-trade beans are sourced seasonally from small farmers throughout the
    world. Roasted in small batches to ensure freshness, the coffee selection
    will rotate depending on which coffee crops are in season. Balthazar
    pastries will be served at World Bean.

About OTG
OTG is an award-winning airport food & beverage operator with more than 175
restaurants and retail boutiques in 10 airports, including Minneapolis-St.
Paul, John F. Kennedy, LaGuardia, Toronto Pearson, Boston Logan, Tucson,
Washington National, Orlando, Chicago O'Hare and Philadelphia. Since its entry
into airports in 1996, OTG has been recognized throughout the industry for its
exceptional customer focus and groundbreaking innovation; growing to become
the second largest privately held airport food operator in the United States
in just over a decade.

About Delta Air Lines
Delta Air Lines provides service to more destinations from New York State than
any other airline. As part of a $1.4 billion project to create a
state-of-the-art international gateway at JFK, Delta's new Terminal 4 opened
earlier this year. The airline is also investing more than $160 million to
expand and update Terminals C and D at LaGuardia. The unique Delta Shuttle
product offers hourly service to Boston, Chicago (O'Hare) and Washington D.C.
Delta's three metropolitan-area airports carried 23.1 million domestic and
international passengers in 2012, up from 20.8 million passengers in 2011.
Delta and its nearly 9,000 New York-based employees are part of the fabric of
the New York community, acting as the official airline of the Yankees, Mets,
Knicks, Rangers, Madison Square Garden, Food Bank for New York City, New York
Wine and Food and AmFar among many others.

SOURCE Delta Air Lines

Contact: Delta Corporate Communications, 404-715-2554,
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