OHM Concession Group is bringing one of Chef Wolfgang Puck’s latest concepts to Greenville-Spartanburg International (GSP).
Set to open in October, the restaurant, bar and to-go counter will be located in the new Grand Hall, just after the security checkpoint between Concourses A and B.
“I am excited to bring my newest concept to Greenville-Spartanburg International Airport and to the many visitors to the ‘Upstate,’” says Puck. “Travelers at GSP can now enjoy the relaxing ambiance while indulging in a selection of seasonally focused, signature dishes and new items created with the GSP traveler in mind.”
The concept’s menu will include breakfast, lunch and dinner offerings. Breakfast will feature house-made waffles and French-style omelets. Artisanal pizzas, a selection of small plates, seasonal salads and entrée items like Brick Chicken with Calabrian chilies and Gulf Snapper “Veracruz” with tomato, green chilies, capers and lemon.
“I am excited to secure a world-class restaurant and chef like Wolfgang Puck for our food and beverage program,” says David Edwards, president and CEO of the Greenville-Spartanburg Airport District. “This fully completes the vision in the delivery of food and beverage services at GSP as a part of our overall terminal renovation project.”
