US. US airport restaurateur OTG Management has teamed up with two New York chefs to introduce French bistro concept Bisoux to Delta Air Lines Terminal D at New York LaGuardia Airport (LGA).
OTG developed the Bisoux menu with chefs Lee Hanson and Riad Nasr of New York’s Balthazar restaurant, as part of Delta Air Lines’ effort to “˜reinvent the customer dining experience’.
The new bistro is the latest addition to the Delta-OTG dining programme at LGA and offers classic French bistro cuisine with a modern twist, serving dishes such as Goat Cheese & Fennel Tart with Steak Frites.
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The latticed ceiling adds a touch of style to OTG’s Bisoux concept at LaGuardia Airport Terminal D |
Designed by New York architecture firm ICrave, the main feature of the reworked Parisian brasserie is the latticed ceiling. The feature is backlit to allow light to filter through the cracks, which the company said was inspired by the passage of light through the Eiffel Tower.
Bisoux’s vibrant colours, customised music and individual power outlets at every table further enhance the dining experience, in line with OTG’s track record of innovation at its airport outlets.
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Developed with New York chefs, Bisoux serves classic French cuisine with a modern twist in an innovative setting |
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