October 21, 2019 Airport Experience News
by Shafer Ross
MarketPlace Logan, manager of the Boston Logan International Airport (BOS) concessions program, has announced a host of new openings to enhance the BOS SHOP DINE offering.
Local flavors continue to be an inspiration throughout the portfolio of dining options at BOS. Boston’s own Davio’s Northern Italian Steakhouse offers steak, seafood and pasta in an upscale atmosphere in Terminal C. Over in Terminal B, Trade will offer travelers dishes from James Beard Award-winning Chef Jody Adams, and Temazcal Tequila Cantina boasts Mexican favorites in an equally elegant layout. Monica’s Mercato, a favorite straight out of the city’s North End, is open in Terminal E.
“We have had the opportunity to open over 50 new units. It really has a mix of development of new spaces at Logan and redevelopment of existing spaces as they become available to redevelop,” says Paul McGinn, president of MarketPlace Logan, noting the evolution of concessions at BOS over the past two years. “We’ve been really pleased with the collaboration with Massport to do some terrific things here. We’ve been able to deliver a pretty terrific mix of both local and national, and there’s been a real focus on having some really exciting local flavor here.”
These openings come soon after the total overhaul of the food court in Terminal B, which added seating and charging options for devices alongside a mix of local tastes, such as OTTO Pizza from Maine and Sullivan’s Castle Island straight from the heart of South Boston.
Shopping options have also expanded at BOS, with the addition of Air Essentials in Terminal A; Vineyard Vines clothing and MAC cosmetics in Terminal B; with New England Collections and InMotion gaining additional outlets in Terminal B.
Soon enough, more openings from MarketPlace Logan will hit the news, including a Monument Tavern gastropub and the first retail location of Boston-based athletics retailer, New Balance.
“We are updating all of the travel essentials and retail across the entire airport,” McGinn says. “We have really thought a lot about the passenger experience. Every place where we can develop or redevelop our common areas, we’re looking to make those featured areas, where passengers are not just given a table and chairs, but an opportunity to relax in comfort.”
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