Starting tomorrow, travelers passing through San Francisco International Airport (SFO) will be able to get a taste of Christopher Kostow’s ideal pre-flight snacks. Kostow, the three-Michelin starred chef of The Restaurant at Meadowood in Napa, is responsible for the menu at The Centurion Lounge, a new 8,200-square-foot space from American Express where St. Helena olive oil will flow over buffalo milk soft serve seasoned with Maldon salt.
Serious travelers are probably already familiar with the restorative powers of steamed rice. Kostow’s version here involves grains grown nearby in Sacramento crowned with his take on furikake, a Japanese seaweed topping made with sea greens from the coast of Mendocino and green tea. It’s haute, thoughtful airport fare with a very strong sense of place.
What Kostow is doing for the food, PDT’s Jim Meehan is doing for cocktails. And Centurion’s wine director Anthony Giglio has put together a California-focused list for anyone looking to squeeze in a tasting before boarding their flight. Self-serve stations can dispense up to 18 different bottles at a time.
Access to the lounge is free for American Express Consumer, Business, and Corporate Platinum Card Members and includes all food and drink; the cost of entry to other American Express members is $50. The space is the fourth for Centurion, which currently has deluxe airport lounges in Las Vegas McCarran International Airport (LAS), Dallas/Fort Worth International Airport (DFW) and New York’s LaGuardia Airport (LGA), with plans to open in Miami International Airport (MIA) next year.
Here’s an exclusive first look at the menu:
• Passion fruit sauce
• St. Helena olive oil
• Sorghum syrup
• Almond milk
Breads and spreads
• Danish rye, sourdough boules, croissants, bialys
• Cream cheese with pickles, shallots, and dill
• Confiture of local fruits
• Tcho chocolate and feuilletine spread
• Whipped butter
Garden radishes with whipped butter and sea salt
Steamed omelette in “potlicker butter”
• Wilted baby bok choy
Steamed Sacramento rice
• “Furikake” of Mendocino seaweed and green tea
Lunch and dinner
Slow-roasted pork shoulder with apple lees vinegar and fennel
Fermented and grilled mushrooms, vinaigrette of charred leek
Salad of barley, squid, and celery
Pumpkin cooked in goat’s milk butter
Chestnut pudding with roasted chocolate