USA. SSP America has unveiled four additional food & beverage concepts for Phoenix Sky Harbor International Airport Terminal 4, completing an eight-strong dining line-up that will open in phases from late 2026 through early 2028.
The latest additions are Mercato by Gio, Bento Sushi, Rincon Cantina by Chef Jorge Gomez and Sambazon.
They join four previously announced concepts: Greenwood Brewing, The Farm at South Mountain, Ingo’s Tasty Food and Cactus & Cow by Mark Tarbell.
SSP America said the programme underlines its emphasis on local culinary partnerships, chef-led dining and international brands, with a mix of full-service restaurants, fast-casual formats and grab-and-go options.
Mercato by Gio is a new Italian market-style concept from chef and restaurateur Gio Osso, whose portfolio includes James Beard-nominated Virtù Honest Craft and Pizzeria Virtù.
Drawing on Osso’s Calabrese heritage, the airport format will focus on convenient, freshly prepared food, including breakfast sandwiches, panini, salads, pastries and grab-and-go selections.
Menu highlights include the Calabrese Panino, Italian Grinder and Classic Caprese, alongside Italian desserts such as bomboloni and tiramisu.
Bento Sushi will introduce a dedicated grab-and-go kiosk offering sushi rolls, poke bowls, onigiri and Asian-inspired snacks.
Founded in Toronto in 1996, the brand has an established relationship with SSP dating back 25 years.
Its airport portfolio with the operator includes Toronto Pearson, New York JFK, Indianapolis and Seattle.
Rincon Cantina by Chef Jorge Gomez will bring an all-day Mexican dining and bar concept to Terminal 4.
Gomez, born in Hermosillo, Mexico, is known locally for his work with LGO Hospitality and Genuine Concepts, as well as his role as chef-owner of Humble Bistro.
The menu will feature breakfast burritos, tacos, rice bowls, quesadillas and vegetarian dishes, supported by a tequila-led drinks offer featuring margaritas and cocktails with Arizona influences.
Sambazon will expand the terminal’s health-focused quick-service offer with organic and Fair Trade Certified açaí bowls, smoothies and grab-and-go snacks.
The brand, which sources açaí from the Brazilian Amazon, will offer customisable bowls with fruit, granola, nut butters and seeds, alongside protein-rich options.
Arizona brands strengthen local offer
The four newly announced concepts complement an earlier line-up with a strong Arizona identity.
Greenwood Brewing, founded by Megan Greenwood in Downtown Phoenix, will operate a restaurant and bar showcasing its craft beers alongside cocktails, wines and an all-day pub-style menu.
The woman-owned brewery will also offer vegan and vegetarian dishes.
The Farm at South Mountain will bring three dining formats under one umbrella, reflecting its established Phoenix operation.
The Farm Kitchen will focus on fast-casual Southwest dishes, while Morning Glory Café will offer breakfast, pastries and grab-and-go selections.
A third component, The Bar, will serve coffee in the morning before transitioning to cocktails, Arizona craft beers and wines later in the day.
Ingo’s Tasty Food, which originated in Phoenix’s Arcadia neighbourhood in 2013, will offer all-day dining, from breakfast and coffee to burgers, salads and cocktails.
The airport location will combine dine-in seating with grab-and-go and convenient ordering options.
Cactus & Cow by Mark Tarbell will showcase the Arizona chef’s take on Southwest-inspired burgers and fast-casual dining.
The menu will include the Crackin’ Burger and Arizona Pork Shop Bacon Burger, using grass-fed Arizona beef, locally baked buns and Tarbell’s signature TT Sauce. A full bar will offer regional craft beers, cocktails and wines.
Together, the eight concepts will provide a broad range of dining formats and price-point options, with vegetarian, vegan, gluten-free and child-friendly choices also featuring across the portfolio.
The phased roll-out will continue into early 2028, with SSP America and Phoenix Sky Harbor to announce further opening details as each restaurant approaches launch.
Phoenix Sky Harbor International Airport Aviation Director Chad Makovsky said, “At Phoenix Sky Harbor International Airport, we continue to look for ways to incorporate the vibrant spirit of our community into our terminals.
“SSP America’s reinvestment will introduce new, innovative restaurant concepts in Terminal 4. We look forward to enhancing the passenger experience with a diverse selection of local favourites from some of Arizona’s acclaimed chefs.”
SSP America Senior Vice President, Development and Pursuit of New Airports Scott Welding said: “Travellers experience an airport as a whole, the choices available, the welcome they receive and the sense of place they carry with them. The strongest dining programmes are built with that complete experience in mind.
“At Phoenix Sky Harbor, these eight distinctive concepts bring together local favourites, chef-led concepts and globally inspired flavours with the range to meet every rhythm of the travel day.
“As food travel experts, our role is to bring that promise to life through great food, warm hospitality and an unmistakable connection to Arizona. We’re proud to keep growing alongside the PHX airport community and to help make the time before take-off the best part of the journey.” 
