Delta to Bring Renowned Chefs, Fresh Food and Beverage Options to Terminal 2 at New York's John F. Kennedy International Airport

Building on Delta's substantial investment at New York's John F. Kennedy Airport Terminal 4 and the success of investments at Delta's Terminal D and Terminal C in New York's LaGuardia Airport, Delta Air Lines (NYSE: DAL) is launching a new chef-driven food and beverage program at JFK Terminal 2.

"We know a positive travel experience includes the time that customers spend in our airports which is why we've spent nearly $2 billion over the last few years on improvements at LaGuardia, the new Terminal 4 at JFK and this new program at Terminal 2," said Gail Grimmett, Delta's senior vice president New York." After hearing so much positive feedback from our customers about the food, technology and retail options that we have implemented at LaGuardia, we decided to bring the program to JFK Terminal 2 so even more of our customers can enjoy the benefits."

In May, Delta opened the new Terminal 4 expansion as the first phase of a $1.4 billion redevelopment at JFK. T4 features nine new and seven renovated gates, a redesigned lobby that includes a dedicated Sky Priority check in area, a 24,000-square-foot Delta Sky Club with the first-ever outdoor Sky Deck and restaurants from top names including Danny Meyer and Marcus Samuelsson.

The new program at Terminal 2 will include seven food and beverage concepts, fresh markets, coffee shops, concierge services and the integration of Apple iPads in the new restaurants to make it easy and convenient for travelers to order food and drinks, shop, monitor their flight information and stay connected. Some of the biggest names in New York culinary talent will be developing concepts for Terminal 2, including Andrew Carmellini of Lafayette and the Dutch, Ceasare Casella of Salumeria Rosi, Laurent Tourondel of Brasserie Ruhlmann and Arlington Club, and Robby Cook of Morimoto.

The terminal's transformation also includes new retail additions, with NYC-focused products and high-end tech and travel gear.

Temporary versions of the concepts will begin rolling out on Sept. 4, with the full program implemented by the summer 2014.

Delta again has selected OTG to lead the enhanced dining experience at JFK Terminal 2. In addition to the enhancements at LaGuardia, Delta's JFK dining enhancements follow similar upgrades to Concourse G at Minneapolis/St. Paul International Airport.

"JFK T2 gets an immediate upgrade today with these new chef-driven concepts," said Rick Blatstein, OTG CEO. "The ideas and passion our chefs have brought to the table are just remarkable. This program brings the same wonderful service, delicious food and state-of-the-art technology New York travelers have become accustomed to at Delta's LaGuardia hub. We are thrilled to be a part of the continued investment in New York's airports."

New venues:

• Due Amici: This restaurant features traditional Italian cuisine in the distinctive atmosphere of chic Italy. The menu highlights rustic Italian flavors and features locally grown products. A standout will be the salumi and cheese platters, a specialty of concept Chef Ceasare Casella.
• BRKLYN Beer Garden: Beer gardens have historically been a gathering place for communities and celebration, and they are the inspiration for this outpost. With a characteristic Brooklyn edge, this bar features a selection of more than 20 beers on tap. Chef Laurent Tourondel will offer his expertise to see that the menu is as cutting-edge as the selection of brews.
• Shiso: Featuring contemporary Japanese cuisine by Chef Robby Cook, Shiso brings a modern menu that celebrates fresh ingredients and traditional technique. The menu includes a creative assortment of sushi and rolls, as well as fun Japanese small plates.
• Croque Madame; This playful sandwich shop offers traditional French sandwiches, tartines (open faced sandwiches), mouthwatering crepes, and a selection of made-to-order salads. Chef Andrew Carmellinis menu at Croque madame highlights fresh ingredients and classic flavors. This eatery features a full breakfast and fresh breads and pastries from some of New Yorks best bakeries including Pain D'Avignon. The vibrant design adds a whimsical element to the terminal with its exuberant, feminine patterns. It is a celebration of excess much like French design and cuisine.
• Cibo Express Gourmet Markets. Cibo Express Gourmet Markets feature a wide assortment of freshly prepared products and bottled beverages, including more than 1,000 different products. The markets feature not only 57 varieties of sandwiches, wraps, sides and salads rotated through the offerings, but also an expansive assortment of nuts, fruits, dried fruits, sweets, chocolates, cookies, health bars, granolas, veggies, cheese, crackers, side salads and pastas, spreads and dips, chips, pretzels and pastries.
• Tagliare: Classic New York-style pizza by the slice or the pie, baked fresh all day using local ingredients.
• WorldBean: WorldBean features fresh roasted coffee and espresso drinks. Fair-trade beans are sourced seasonally from small farmers throughout the world. Roasted in small batches to ensure freshness, the coffee selection will rotate depending on which coffee crops are in season. Balthazar pastries will be served at World Bean.