BON APPÉTIT! SSP AMERICA BRINGS MODERN FRENCH CUISINE TO PHOENIX SKY HARBOR WITH CHEF MATT CARTER’S ZINC BRASSERIE
Lansdowne, VA, December 09, 2013: SSP America, the North American division of SSP, the leading operator of food and beverage brands in travel locations worldwide, is proud to announce the opening of Chef Matt Carter’s Zinc Brasserie, transporting the success of his local, multiple award-winning, Zinc Bistro, to Phoenix Sky Harbor International Airport’s Terminal 4.
Renowned throughout the Valley of the Sun for his hugely innovative take on modern French cuisine, Chef Carter’s legendary food takes center stage at Zinc Brasserie, promising diners a memorable, world-class meal. The 3,389 sq. ft. full service restaurant offers ample space, drink and dining options to meet the demands of Terminal 4’s 33 million annual travelers who will find Zinc as the ideal location to rendezvous and unwind on their travels, with its authentic Parisian brasserie atmosphere, friendly approachable service and exceptionally good food.
“I am so proud to be opening Zinc Brasserie here at Phoenix Sky Harbor,” enthused Chef Carter. “Sky Harbor is the perfect place to showcase the Zinc brand to a truly global audience. The menu I’ve created will appeal not only to our visitors from overseas, but also to Arizona natives and Phoenix regulars who have eaten at Zinc Bistro. I hope to give all travelers a wonderful dining experience at Zinc Brasserie, and that their meal here becomes one of the most memorable parts of their journey.”
Effortlessly chic, Zinc Brasserie’s inviting charm will summon the passenger with time between flights and the early arrival, all drawn to Zinc’s timeless Parisian style. Polished, gleaming mirrors and glass panels tower throughout, each beautifully etched with the Zinc logo. Spacious seating for 118 guests includes handsome red leather booths wrapped in rich wood paneling and complemented with chic marble tables. Aged brass lighting fixtures twinkle on the glass and tiny black and white ceramic floor tiles outline the central bar where friendly bar staff consult patrons on the extensive list of apéritifs, digestifs and imported French wines.
Bon appétit before a bon voyage. Chef Carter prepares his menu of traditional French dishes through his modern prism of American ingredients and innovative, contemporary combinations taking passengers on a gastronomic journey that will demand a return flight. Start with small plates of Moules Marinieres featuring live Washington State mussels, or, the Warm Dungeness Crab Crepe laced with tomato lobster cream. Venture on to entrées of Grilled Chicken Paillard complete with pomme puree and roast garlic basil jus, or, the Zinc Omelette prepared with French ham and Gruyere cheese. Desserts are deliciously retro, yet packed with a modern-day punch: Tahitian Vanilla Crème Brule with raspberries, or, Lemon Ricotta Beignets with blackberry coulis. For Francophile foodies in a rush, located within Zinc Brasserie, is the restaurant’s quick-service counterpart, Le Petit Zinc. Here, travelers can find quick grab-and-go drinks and snacks as well as baguettes filled with gourmet ingredients, crepes and a requisite French Onion Soup Gratinee.
Native Arizona son, Matt Carter, began his gastronomic journey as a dishwasher. The kitchen immediately sparked his culinary passion, and he quickly embarked on formal training, graduating from the Scottsdale Culinary Institute in 1989, as well as garnering further qualifications from the famed, Le Cordon Bleu in France. His meteoric ascent took him to work for fabled chefs across the US before returning to Scottsdale, fully equipped to strike out in his own kitchen. In addition to Chef Carter’s first endeavor in an airport with Zinc Brasserie, he is also the co-owner of Zinc’s award-winning Scottsdale location, Zinc Bistro, as well as other notable Phoenix hot-spots, The Mission and The House Brasserie.
SSP America President and CEO, Les Cappetta commented, “Zinc Brasserie brings to PHX a promise of an exceptional in-terminal dining experience – passengers will not only enjoy Chef Carter’s innovative menu in an authentic Parisian brasserie environment, they will look forward to eating here whenever they fly to and from Terminal 4.”
Zinc Brasserie can be found in Sky Harbor’s Terminal 4 on the walkway between the B and C gates.
###
About SSP
SSP is the leading dedicated provider of food and beverage brands in travel locations, operating restaurants, bars, cafés, food courts, lounges and convenience stores in airports, train stations, motorway service stations and other leisure locations. With a heritage stretching back over 60 years, today SSP has 30,000 employees, serving over a million customers every day. It has business at over 140 airports and over 250 rail stations, and operates more than 2,100 units in 30 countries around the world.
SSP operates an extensive portfolio of over 200 international, national, local and specialty brands. These include Upper Crust, Starbucks, Caffè Ritazza, Burger King, M&S Simply Food, Millie’s Cookies, O’Learys, Caviar House & Prunier, and leading Asian brands Ajisen Ramen and Saboten, as well as stunning bespoke concepts such as the Montreux Jazz Café in Geneva and the award winning Center Bar at Zurich.
Its brand portfolio is tailored for each specific location, depending on variables such as passenger profile, consumer need states, location type, size and design.
About SSP America/SSP Canada
SSP America/Canada operates in more than 30 airports across North America bringing a variety of local, regional and national brands to the traveling consumer at a vast array of price ranges. Third party brands in the company’s broad portfolio include The Palm Restaurant, Einstein Bros. Bagels, Gordon Biersch, Panda Express, Tigín, Peet’s Coffee & Tea, Tim Hortons, Buffalo Wild Wings, Shake Shack, Freshii and Red Mango. SSP America’s brand portfolio also includes strong, local award-winning icons such as Laurelwood Public House & Brewery, Harry & Izzy’s, Nonna Bartolotta’s, Four Peaks Brewery and Humble Pie.
Contact:
Darleen Nascimento
SSP America
(703) 723-5418
(703) 462-4699 (c)
darleen.nascimento@foodtravelexperts.com
Tags: