At Delta’s Concourse G in Minneapoils-St. Paul International Airport, OTG is redefining the current offerings with 10 new local chef-driven restaurants, fresh markets, the integration of Apple iPads throughout the terminal and concierge services for frequent fliers on the go. The atmosphere is distinct from any other airport, inspired by local flavors and Minnesota's vibrant culture.
"As part of our plan to invest in improving the customer experience both in the air and on the ground, Delta is excited to showcase some of Minnesota's finest chefs and foods to passengers from around the globe while providing our customers with superior amenities," said Bill Lentsch, Delta's senior vice president – Minnesota Operations.
Chefs are working with local farmers and producers to create fresh menu offerings and a sustainable, health-conscious approach to dining. In addition, Bill Summerville, named by Minnesota Monthly as Twin Cities' Best Sommelier, is overseeing a selection of tasteful wines and locally produced beers that appeal to both local travelers and jetsetters from around the globe.
Mill City Tavern: A reflection of the wealth of Midwestern farms and artisan purveyors, and inspired by Chef Lenny Russo's commitment to fresh, local ingredients. Chef Russo is a James Beard Award nominee for Best Chef.
Mimosa: A raw bar and brasserie inspired by Provencal cuisine. Created by Chef Russell Klein, Mimosa features the flavors and textures of simple French country cooking. Chef Klein's Meritage is consistently recognized as one of the best French restaurants in Minneapolis - St. Paul since its debut.
Minni Bar: An easygoing cafe offering a menu of globally inspired sandwiches. Chef Andrew Zimmern, renowned for his knowledge of world cuisine, will oversee a menu that features authentic global flavors combined with locally inspired ingredients.
Twinburger: A collaboration with Scott Nelson, owner of famed Matt's Bar, which is often credited with inventing the Jucy Lucy, a famous South Minneapolis cheeseburger that features cheese inside the meat patty rather than on top.
Shoyu: A conceptof Chef Koshiki Yonemura Smith, Shoyu, is a modern Japanese menu that celebrates fresh ingredients and traditional technique. The noodles and dumpling wrappers are made fresh daily in a glass structure that juts out onto the terminal, engaging travelers with a unique, inviting experience.
Vero: Delivered by Pizzeria Lola chef and owner Ann Kim, Vero features thin-crust, artisanal pizzas. The individually sized pies will be baked at nearly 700 degrees to create the perfect crunch. Kim's fresh twist on toppings offers diners delicious combinations.
Volante: A modern Italian restaurant, Volante, is overseen by Chef Doug Flicker, who is renowned for being able to take three seasonal ingredients and create a true Italian experience. Chef Flicker's own Piccolo restaurant has been recognized for its outstanding cuisine throughout the Twin Cities.
Cibo Express Gourmet Markets: These markets feature a wide assortment of freshly-prepared products and bottled beverages to provide customers with a delicious meal to enjoy prior to or during flight. The markets are also a great opportunity to celebrate local and artisan foods.
Custom Burger: Custom Burger features a custom beef blend using regional farm-sourced meats. Chef Erick Harcey composed burgers for the menu, which also includes veggie, turkey and fish burger options, as well as house-made milkshakes and fried pickles.
World Bean: At MSP, Minneapolis' own Dogwood Coffee Company is the premier micro-roaster and is the purveyor of coffee for Worldbean and the restaurants. Worldbean also features a seasonal assortment of whole-leaf teas. Bill Waddington, owner of TeaSource will select the seasonal teas and help guide the baristas on proper brewing techniques.