Insert airplane-food joke here.
Over the past few months, some of the city’s best-known chefs were going back and forth with the authorities at Toronto Pearson airport to create new dining concepts and menus for Terminals 1 and 3. It looks like it’s finally coming all together (complete with preview YouTube video; see below) as it was announced today that the likes of Mark McEwan, Rocco Agostino (Pizzeria Libretto and Enoteca Sociale), Guy Rubino (Ame), Devin Connell (Delica Kitchen), Claudio Aprile (Colborne Lane and Origin), Hemant Bhagwani (Amaya) and Brock Shepherd (Burger Bar) have come up with new dining concepts for the airport.
Of course, it’s unlikely that you’ll see these chefs actually cooking at these places every day, but here’s the list of the concepts they’ve created:
Acer: modern Japanese cuisine from Guy Rubino in Terminal 3.
Apropos: cocktail bar by Augusta Ale brewer Brock Shepherd, master sommelier John Szabo, and chef Michael Coury (OTG Management) in Terminal 1.
Corso: Italian pizzas, pastas, salads, and antipasti by Rocco Agostino in Terminal 3.
Fetta Panini Bar: Paninis and salads from Mark McEwan in Terminal 1.
Heirloom Bakery Cafe: Soups, salads, sandwiches, and pastries by Devin Connell in both terminals.
Marathi: Indian street food and breakfast by Hemant Bhagwani in Terminal 1.
Nobel Burger Bar: Build-you-own burgers from Mark McEwan in Terminal 3.
Trillium: Global tapas bar, raw bar, snacks, salads, sandwiches, and breakfast (e.g.: Thai banana pancakes) from Claudio Aprile in Terminal 3.
Vinifera: Wine bar in both terminals.
Launch the gallery below for a look at renderings of the restaurants expected to open gradually later this year and in 2013.