First Look: Three-Michelin Starred Chef Christopher Kostow’s New Menu at SFO

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Source: American Express

Up to 18 bottles from a California-focused wine list are available at any one time in the new Centurion Lounge at SFO's Terminal 3.

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Source: American Express

Up to 18 bottles from a California-focused wine list are available at any one time in the new Centurion Lounge at SFO's Terminal 3. Close

Up to 18 bottles from a California-focused wine list are available at any one time in the new Centurion Lounge at SFO's Terminal 3.

Source: American Express

Fermented and grilled mushrooms, vinaigrette of charred leek. Close

Fermented and grilled mushrooms, vinaigrette of charred leek.

Source: American Express

Cool, natural materials play big in the lounge's design -- like a living wall in the entrance lobby -- and embody the same ethos as Kostow's regional menu. Close

Cool, natural materials play big in the lounge's design -- like a living wall in the entrance lobby -- and embody the... Read More

Source: American Express

Slow-roasted pork shoulder with apple lees vinegar and fennel. Close

Slow-roasted pork shoulder with apple lees vinegar and fennel.

Photographer: Kimberly White/Getty Images for American Express

PDT's Jim Meehan, Chef Christopher Kostow, and wine director Anthony Giglio, the big names behind the food and beverage offerings of the Centurion Lounge SFO. Close

PDT's Jim Meehan, Chef Christopher Kostow, and wine director Anthony Giglio, the big names behind the food and... Read More

Source: American Express

Chestnut pudding with roasted chocolate. Close

Chestnut pudding with roasted chocolate.

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.

PDT's Jim Meehan, Chef Christopher Kostow, and wine director Anthony Giglio, the big names behind the food and beverage offerings of the Centurion Lounge SFO. Photographer: Kimberly White/Getty Images for American Express

PDT's Jim Meehan, Chef Christopher Kostow, and wine director Anthony Giglio, the big names behind the food and beverage offerings of the Centurion Lounge SFO. Photographer: Kimberly White/Getty Images for American Express

Here’s an exclusive first look at the menu:

Breakfast

Whipped yogurt
• Passion fruit sauce
• St. Helena olive oil

Granola
• Milk

Hot cereal
• Sorghum syrup
• Dates
• 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

Sturgeon rillettes

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

Fermented and grilled mushrooms, vinaigrette of charred leek. Source: American Express

Fermented and grilled mushrooms, vinaigrette of charred leek. Source: American Express

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

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