“I am thrilled to partner with OTG and United Airlines to bring the vegetarian recipes I love so much to a wide range of travelers”, said Cohen. “If I’m going to eat in an airport, this is how I’d want to eat.” She emphasized relationships with purveyors and freshness of produce at her newest spot.
The United Airlines hub currently features projects from other big-name chefs, including Mario Carbone, Dale Talde, and Alex Guarnaschelli, thanks to a recent $120 million transformation with the help of New York-based OTG Management.
Menu highlights at Thyme include braised shiitake mushrooms, grilled Romanesco steak with creamed kale, purple yam fried “rice” with kimchi, and sunchoke ratatouille. The beverage menu riffs on classic cocktails including a Moscow Mule made with turmeric root and muddled strawberries. Like all other restaurants inside Terminal C, diners will be able to order and pay on tablets.
Cohen’s Thyme is joining Carbone’s Casciano Italian Specialties, Talde’s dumpling-focused Little Purse, Ducasse’s Saison, and a slew of others. The transformation is 70 percent complete, with the last phase of development focused on delivery to gates across the terminal which is a rollout in-progress. If you happen to visit Thyme, do let us know what you think.