In the News: HMSHost, Westfield Collaborate To Offer New Dining At LAX

New dining options have debuted at the Los Angeles International’s (LAX) new Tom Bradley International Terminal.

The terminal features the 150,000-square-foot Villaraigosa Pavilion, 360-degree views and sustainable elements. Designed by Westfield, the terminal will include 31 new dining options when complete, more than triple what it had before; offerings will range from luxury dining to healthy sit-down restaurants and grab-and-go options.

“With Los Angeles as our U.S. headquarters, we’re thrilled to introduce travelers from around the globe to our city’s cutting-edge cuisine, featuring some of the nation’s best chefs,” says Dominic Lowe, executive vice president of Westfield. “Options like these raise the bar on airport dining to deliver a world-class experience for travelers.”

HMSHost Corp. is introducing seven of the city’s popular dining venues to the terminal. Border Grill is a collaboration between restaurateurs, cookbook authors and TV personalities co-chefs Mary Sue Milliken and Susan Feniger, offering Mexican fare. “Top Chef” winner Michael Voltaggio brings Ink.sack to the mix, featuring a menu of sandwiches. At Larder at Tavern, James Beard Award-winner Suzanne Goin and Caroline Styne, repeat winner of Wine Spectator Magazine’s Award of Excellence, have created a concept that features made-to-order sandwiches and in-flight picnic boxes. Lauded by GQ Magazine as having the Burger of the Year, Umami Burger is another local establishment. Those wanting sushi will find it at Chaya. For pizza, the option is 800 Degrees, offering Neapolitan pizza designed by guests and baked in a wood-burning oven. When it’s time for a sweet treat, Vanilla Bake Shop presents made-from-scratch-daily cupcakes made with ingredients such as Madagascar bourbon vanilla beans, sweet cream butter, and cacao chocolate; a full menu is also available. And continuing its relationship with Starbucks, HMSHost brings Starbucks Evenings, where guests can choose a glass of wine or a Los Angeles-brewed craft beer before boarding their flight, as well as small plates and cafe-style comfort food such as chipotle hummus dip and goat cheese flatbread, in addition to Starbucks’ traditional coffees and teas.

“It is hard to imagine one place where you can find so much extraordinary culinary talent as travelers to L.A. will find at the New Tom Bradley International Terminal,” says Joe Waller, HMSHost vice president of business development. “These restaurants are the creation of L.A.’s most innovative and respected chefs and restaurateurs. We could not be prouder about partnering with them to create a truly exceptional culinary program that is worthy of this beautiful new L.A. landmark.”