USA. SSP America, a division of SSP Group, has added Hunt & Fish Grill to its growing portfolio at New York LaGuardia Airport’s new Terminal B.
Located in the Western Concourse, the Grill is named for the Hunt & Fish Club near Times Square and Wall Street in New York. The airport outlet serves a menu inspired by the streetside Club’s culinary offering.
SSP America currently operates 12 restaurants in Terminal B, with two more in development. In addition to Hunt & Fish Grill, these include Shelly Fireman’s Brooklyn Diner, Eli’s Essentials—inspired by popular delicatessen Eli Zabar—and Mulberry Street, a concept inspired by accomplished Chef Marc Forgione.
“SSP has been a valued partner and we are excited to expand our ongoing collaboration. We’re thrilled that Terminal B guests can now enjoy this unparalleled premium dining experience, complete with a warm and contemporary atmosphere and an expansive menu from a New York classic,” said Frank Scremin, Chief Executive Officer of LaGuardia Gateway Partners, the developer and manager of Terminal B.
The menu features a Lobster Bisque accompanied by sherry cream and smoked paprika; a 12-ounce New York Strip Steak served with Garlic Confit; and a Brooklyn-style Pork Chop with hot vinegar peppers. Hunt & Fish Grill serves Terminal B passengers across all day parts and includes a variety of options for those with special dietary requirements.
“Our focus at SSP America has always been on bringing a ‘taste of place’ to the airports we serve,” said SSP America Senior Vice President of Development and Airport Retention Paul Loupakos.
“We have a passion for local restaurants which requires tremendous coordination of a team that works tirelessly to bring our unique business model to life. Our special thanks go to the Hunt & Fish Club leaders who worked shoulder to shoulder with us during the development process. We’re very excited to bring another New York brand to the travellers of LGA so they can enjoy a final ‘taste of place’ before departure.”
SSP America developed the concept in partnership with the Hunt & Fish Club team, including co-owner Nelson Braff and Executive Chef Chad Brown.
Braff commented, “We built a brand that offered a moment of luxury for harried Wall Street warriors, a destination for theatre-goers, an attraction for Big Apple tourists and residents, and a haven for celebrities. The result is a steak restaurant that has not only stood the test of time, but delivers great food and service to an incredibly diverse audience.
“The opportunity we’ve developed with SSP America represents a new phase for a restaurant that means so much to us and our customers. We couldn’t be happier to have joined forces with SSP America. They’ve been great partners, and we look forward to an ongoing collaboration.” 
Note: The Moodie Davitt Report publishes the FAB Newsletter, which features highlights of openings, events and campaigns from around the world of airport and travel dining. Please email Kristyn@MoodieDavittReport.com to subscribe.
