US. Visitors to Boston will see something new when they arrive at the city’s Logan Airport-a hip, sophisticated bar scene.
Ozone-Bos, a contemporary cocktail lounge and restaurant is now open in the B terminal, bringing its “˜retro-futuristic’ décor and inventive menu to one of America’s busiest airports.
It is a joint creation between HMSHost, one of the world’s leading airport restaurant developers, and Todd English, an acclaimed young American chef.
Based on a mid 20th Century vision of the future, Ozone-Bos is designed to create a world where alternative cuisine meets the modern needs of travellers.
HMSHost said: “This innovative space uses curved lines, sculpted surfaces, interactive projected images and colorful LED lighting, all adding to the “back to the future” atmosphere. Enveloped in reflective “˜rocket age’ metals, tiles, and sleek fabrics, the space accommodates its customers’ many needs-tables and chairs for sit down gourmet dining, as well as high top tables and stools for more casual fare. For more hurried travelers, Ozone-Bo serves any menu item “˜to go’ and provides a super fast “˜grab and go’ station with menu selections that are ready to travel.
The menu features comfort food with a gourmet twist. English claims to have brought new life to proven fare by injecting spicy flavors and interesting ingredients. Good examples include Lobster Nachos, topped with black bean silk, pico de gallo, and avocado; Chilled Shrimp Cocktail with chipotle aioli and avocado crema; and a Lobster BLT served on Texas toast.
The menu also offers a broad selection of gourmet sandwiches including portabella mushroom with melted Italian cheeses and tomato sauce; hot pastrami with sauerkraut, Swiss cheese and honey mustard served on a pretzel roll; and pressed tomatoes with fresh mozzarella, black olive mayonnaise and basil. Travellers with larger appetites can choose among several strong entrée selections including Sirloin Steak Frite with balsamic onion jam; rigatoni with grilled chicken basil pesto and parmesan cheese; and a classic baked Boston scrod served with tomato salad.
The bar at Ozone-Bos promises to be a lively focal point in the terminal. The cocktail menu features inventive flavor blends such as the “˜Zoneberry’, blueberry infused Finlandia vodka with lemon juice and rock candy syrup; the “˜Asteroid’, Bacardi Limon rum and lemoncello shaken with fresh lemon and pineapple juice; and the “˜Espressozone Martini’, Absolut Vanilia, Kahlua, and white crème de cacao finished with a splash of fresh espresso.
“We envision OZONE-BOS as a true “˜destination’ restaurant,” said HMSHost President and CEO John McCarthy. “Its innovative, imaginative twist on comfort cuisine will resonate with travellers, and enrich the entire airport experience. Todd English’s contributions to this project were invaluable. We are always striving to create new and original airport dining experiences, and his distinctive talents really put Ozone-Bos over the top.”
McCarthy expressed his appreciation for Massport’s [The Massachusetts Port Authority] and [Massport commercial partner] BAA’s support of the initiative. “From the beginning, they have been extremely supportive of this concept,” he said. “We are grateful for their hard work and assistance.”
Massport Director of Aviation Thomas Kinton added: “Massport is pleased to add Ozone-Bos to our dining offerings at Logan Airport. We are always looking ways to bring the best cuisine Boston has to offer to Logan Airport and provide our customers with an exceptional dining experience every time they travel.”
About HMSHost: HMSHost operates in more than 70 airport locations around the world, including 22 of the 25 busiest airports in North America. Eight of North America’s top 10 airports, as ranked by Conde Nast Traveler Magazine’s 2003 Airport Poll, have HMSHost facilities. Every year, more than one billion travelers are exposed to HMSHost operations.
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