San Francisco Airport launches new food hall with local tastes

Gone are the days when cold, pre-packaged sandwiches and lackluster grab-and-go salads were the only dining options available to airplane passengers. As airport food continues to improve, San Francisco International Airport is bringing in an exemplary food hall highlighting three of Bay Area’s favorite haunts next year.

Opening near boarding area A in the international terminal, the 3,241-square-foot space called Manufactory Food Hall will be home to Cala (by Gabriela Cámara), Kin Khao (Pim Techamuanvivit), and Tartine (Chad Robertson and Elisabeth Prueitt) outposts. This will surely make any long layover or delayed flight much more bearable.

Cámara will be drawing inspiration from her lunch-only Tacos Cala institution for her SFO establishment. Serving breakfast tortas, tacos, tostadas, and main course salads, the chef will continue to pay homage to her native Mexico City and further showcase her commitment to using local produce and sustainable seafood in her dishes.

Meanwhile, Techamuanvivit, owner of Michelin-starred Kin Khao, will bring her Thai flavors to an array of dishes using seasonal ingredients from local farms. The menu will offer rice bowls, noodles, grilled meats, vegan options, and desserts that will all be easily portable, in case you’re in a rush to catch your flight. There will also be a small pantry counter selling ingredients and cookware for those who want to take some souvenirs home.

Then there’s the duo behind Tartine, an acclaimed bakery that is quickly growing. Last year Robertson and Prueitt opened Tartine Manufactory in a chic, industrial space in San Francisco’s Mission District and next year they’ll be bringing the eatery to downtown Los Angeles at new development ROW DTLA. Their station at SFO will include a pastry counter, selling their signature baked goods (including those beloved morning buns) and seasonal tarts, as well as a full bar that’ll be shaking up cocktails and another serving a variety of coffee beverages.

As travelers yearn for more local experiences, this project, highlighting these three star restaurants and placing a focus on San Francisco–native businesses, is certainly a smart move for the international airport. Singapore Changi Airport even recognized this need when they opened their new terminal in October and included traditional brands as part of their retail outlets in addition to regional food offerings. And while Shake Shack has now become a worldwide chain, it started its humble beginnings in New York City’s Madison Square Park and finally arrived to JFK a few years ago, where lines are often extensive at either location in terminal 4.