 |
OTG worked with local chef Rocco Agostino on the new concept |
CANADA. OTG has debuted its latest concept – Corso – in Terminal 3 at Toronto Pearson International Airport.
Described as a “sleek, modern trattoria”, it is the result of a partnership between the travel restaurateur and local chef Rocco Agostino. The menu is built around rustic Italian flavours, featuring fresh pasta and pizza.
OTG Chief Executive Rick Blatstein said: “Corso is such a wonderful addition to the terminal. We are incredibly excited by the way the Toronto Pearson Experience is developing.
“The breathtaking designs, the great line up of chefs, and the amazing work of the teams coming together to make this happen is truly remarkable.”
The concept space was designed by New York-based agency Icrave, which used the existing columns in the terminal to create an architectural structure in black metal to display TV screens and the menu board.
This is complemented by black custom bar stools and the signature OTG iPad platform.
Greater Toronto Airports Authority Commercial Development Director Mike Ross said: “Together with our partners at OTG, we are expanding the availability of exceptional food to our passengers and bringing Toronto’s renowned culinary scene to the airport.
“A few years ago, we made a commitment to deliver experiences that delight Toronto Pearson passengers. Each of these new restaurants achieves this by offering a unique environment, inspired by Toronto’s best chefs.”
OTG opened its first concepts outside the USA in March at Toronto Pearson with two chef-driven concepts – Fetta Panini Bar and Heirloom Bakery Café – and a food market in Terminal 1.
It has followed this up in recent months with Vinifera in Terminal 1 and Nobel Burger Bar in Terminal 3.
