SSP has partnered with four San Francisco chefs—Elisabeth Prueitt and Chad Robertson of Tartine, Gabriela Cámara of Cala, and Pim Techamuanvivit of Kin Khao—to create the Manufactory Food Hall in San Francisco International Airport’s International Terminal. With an opening planned for summer 2018, the Manufactory Food Hall will incorporate three fast-casual dining options, grab-and-go stations, a full-service bar, and a retail area that will sell Bay Area products and souvenirs.
Chefs Prueitt and Robertson will bring a full-service concept to SFO, inspired by their restaurant, Tartine Manufactory, and their bakery, Tartine. The restaurant’s menu will include sandwiches, salads, and soups. There will also be a Tartine Bakery pastry counter, which will sell handmade baked goods, and Tartine’s Coffee Manufactory will feature a full coffee bar, grab-and-go coffee, espresso beverages, and whole beans.
Chef Cámara’s concept will draw inspiration from her Civic Center’s taqueria, Tacos Cala, selling breakfast tortas, all day tacos and tostadas, and main course salads that feature local produce and sustainable seafood. Chef Techamuanvivit’s concept will bring Thai flavors to the airport with dishes that range from rice bowls, noodles, and grilled meats to salads, vegan options, and sweets. Techamuanvivit’s offerings will emphasize portability. The concept will also include a small pantry counter where travelers can purchase select ingredients and cookwares.
“When presented with the opportunity to create this concept, we said we would only do it if we got to enlist colleagues who share our creative approach and philosophy,” says Prueitt. “We are really excited to collaborate with close friends, bringing together some of the best ingredients California has to offer to international travelers.”
