USA. HMSHost has added local dining specialist Skillet to the F&B line-up at Seattle-Tacoma International Airport (Sea-Tac).
The full-service North Satellite diner opened in collaboration with The Skillet Group, Port of Seattle and HMSHost’s Airport Concessions Disadvantaged Business Enterprise (ACDBE) partner, La Plaza International. It has already been recognised by the American TV channel Food Network as one of the best US airport restaurants.
Skillet’s opening is part of a modernisation project at Sea-Tac’s North Satellite. A second Skillet location is due to open in Concourse C by the end of the year.
Skillet was ‘born’ on the streets of Seattle as a vintage Airstream kitchen food truck, which made curbside deliveries throughout the city, and has developed into a popular local restaurant brand.
HMSHost Vice President of Business Development Stephen Douglas said: “Skillet is part of the fabric of the Seattle community and now we’re able to share their dynamic comfort food with travellers from around the world inside Sea-Tac Airport.
“We’re grateful to the Port of Seattle for partnering with us to add the finest of Seattle’s culinary scene to its new North Satellite.”
The Skillet Group President Ann Downs commented: “Skillet is thrilled and honoured to become a part of the Sea-Tac family.” She thanked the Port of Seattle for “bringing a bit of the Seattle street scene to the airport”.
The Skillet menu features ‘favourites’ Fried Chicken & Waffle, Doughnut Holes and the gluten-free and vegetarian-friendly Chilaquiles. Entrée and sandwiches include Mama’s Meatloaf with pork and beef, glazed with ketchup demi, blue cheese, onion rings, mashed potatoes, and seasonal vegetables, and Blackened Salmon Sammy with pickled shallot, lemon aioli, and arugula on a potato roll.
The menu also features salads, soups, and poutine and highlights Pie in a Bowl, a bittersweet chocolate pudding, pie crust, sea salt, and cocoa nibs. A kids menu is also available.
The Skittle drinks line-up offers a selection of spiked coffees and cocktails, including the Bacon Jam Bloody Mary, a bacon-jam infused vodka with bacon salt, and a Cocktail Flight of three cocktails. A grab-and-go section is offered.
The restaurant design echoes Skillet’s street-side restaurants, with signature green, upholstered counter seats at the bar and in the booth seating area. Stainless steel is used on walls and lighting while recycled and reused materials, including the reclaimed wood planks which line the booths, benches and tables, emphasise Skillet’s commitment to sustainability. Floor to ceiling windows overlook the tarmac and power outlets are located throughout the restaurant.
Skillet’s Airstream food truck continues to operate in Seattle, along with three other restaurants.
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The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. FAB 2019 will be held in Dallas, hosted by Dallas Fort Worth International Airport on 26-27 June. HMSHost North America CEO Steve Johnson will be among the powerful line-up of speakers.
