As part of the $120 million Terminal C redevelopment project at Newark Liberty International Airport, OTG and United Airlines have opened DAILY, a “farm to terminal” restaurant where, each day, chefs adjust the seasonal menu to incorporate the freshest market selections of produce, meats and fish sourced locally and often found at nearby farm markets.
Photo courtesy of OTGServing as the centerpiece of the DAILY kitchen is a custom-designed wood-burning grill where cooks use a variety of seasonal woods, such as peach or apple wood for pork, mesquite for fish and hickory for beef, to naturally enhance the flavors of their food. Menu items include small plates and appetizers such as pickled beets and goat cheese, jerk-roasted carrots, grilled scallops and farro salad. Entrees include five-spiced chicken, arctic char, maitake mushroom and farro, and togarashi flank steak.
Led by the David Mexico Design Group, design partners also included David Rockwell of the Rockwell Group, Jun Aizaki of Crème Designs, and Andrew Cohen and Jeremy Levitt of Parts and Labor Design.
As with OTG’s other restaurants, technology remains prevalent, with iPads and power outlets at each of DAILY’s seats. Each features an intuitive visual menu, real-time flight updates and entertainment options. Customers may also purchase magazines, gifts and other sundries, which are then delivered to their table as they dine — and they can even pay for their purchases with their United MileagePlus award miles.
Several new dining creations by internationally and regionally acclaimed chefs — four with Michelin stars — have recently opened at United’s Newark Terminal C. They include Saison, a classic French bistro; Riviera, offering French country fare by Alex Guarnaschelli; Little Purse, a dumpling and noodle restaurant developed by two-time Top Chef contestant Dale Talde; and Tacquila, a street taco concept developed by Alex Stupak that includes a bar offering more than 200 different tequilas.