SSP America Puts Local Favorites Center Stage with The Manufactory Food Hall at SFO
(United States, 29th January 2019): SSP America, a division of SSP Group, a leading operator of food and beverage brands in travel locations worldwide, has opened The Manufactory Food Hall at San Francisco International Airport (SFO). The Manufactory is a collaboration between SSP America and four, multi award-winning San Francisco chefs — Chad Robertson and Elisabeth Prueitt of Tartine Bakery, Pim Techamuanvivit of Kin Khao and Gabriela Cámara of Cala. The 3,241 square foot Food Hall is located in SFO’s International Terminal, Boarding Area A.
Mirroring Chef Chad Robertson and Chef Elisabeth Prueitt’s Tartine Manufactory in the Mission District, The Manufactory Food Hall welcomes passengers to immerse themselves into a creative center of artisanal activity—a foodie factory, where guests can choose dishes from three separate and distinctly different food stations as well as a full service bar, each serving up plates, snacks and drinks from the city’s best, culinary talent. The Manufactory Food Hall includes:
• Tartine Bakery: Chefs Robertson and Prueitt’s Tartine Bakery has been an integral part of San Francisco food culture since its opening in 2002. Sense of place, sourcing high quality products and impeccable execution and mastery allow Tartine to remain a key player in San Francisco’s ever-evolving food scene. From Chef Robertson’s award-winning line of handcrafted bread and Chef Prueitt’s perfect pastries, the James Beard Award winning duo fill their airside outpost with artisanal bounty. Favorites include Croissants, Scones, Seasonal Hand Pies and Smørrebrød, as well as freshly prepared salads and sandwiches.
• Tacos Cala: Based in Hayes Valley, Chef Gabriela Cámara’s Cala has been praised by local and national media since opening and has become a firm favorite amongst locals. With its fresh-forward Mexican culinary profile, Tacos Cala at SFO brings sophisticated dishes with deep, resonating flavors. This isn’t just a Mexican restaurant—this is a local, chef-led taqueria that brings each plate up an elevated notch to world-class excellence. Highlights include handmade Tacos with Pacific Rockfish, sweet potato and carnitas fillings; Tortas; Quesadillas; Bowls; and, Salads.
• Kin Khao Thai Eatery: Chef Techamuanvivit’s Kin Khao Thai Eatery in Union Square earned a coveted one Michelin star within two years of opening. Chef Pim takes her guests on a culinary voyage to her native Thailand with authentic, painstakingly prepared curries, noodles, soups, sandwiches and sweets. Ingredients are thoughtfully sourced from local and sustainable suppliers as well as specialist items from her native Thailand. Featured favorites include the Crispy Fried Chicken Sandwich and the deeply flavored Khao Soi Northern-style chicken curry. Other menu items include salads, noodle soups and special, carry-out boxes of fried chicken and fried tofu.
Also included in The Manufactory Food Hall is a full service bar, featuring a cocktail menu created by James Beard nominated mixologist, Julian Cox, as well as a carefully curated list of regional wines, beers and bubbles. The Manufactory’s bar menu also includes small plate options from each of the Food Hall’s individual eateries.
Paul Loupakos, Vice President Business Development, commented, “SSP America are deeply proud and honored to be opening The Manufactory Food Hall with Chefs Chad Robertson, Elisabeth Prueitt, Pim Techamuanvivit and Gabriela Camara. For SFO’s International Terminal passengers, The Manufactory Food Hall promises more than a memorable experience. The Manufactory brings an exceptional, elevated dining experience driven by four of the Bay Area’s hottest-trending, most prominent and successful local chefs. The Manufactory Food Hall is destination dining—defined.”
Further information: Lana Cramer
Vice President, Corporate Marketing and Communications
About SSP America
SSP America is a division of SSP Group, a global leader in the business of creating restaurants, bars, cafés and marches in environments where people are on the move. With over 50 years of experience, SSP’s nearly 37,000 employees serve approximately a million passengers daily in over 33 countries. Our operations span more than 2,500 outlets across 140 airports and 280 rail stations representing more than 500 of the world’s best brands.
The SSP America team is driven by a shared vision to bring authentic restaurant experiences to every airport in North America. Our employees have a passion for exceptional food served by people who believe in heartfelt hospitality. Our airport partners trust SSP America to deliver a world-class portfolio of brands with broad passenger appeal and lasting commercial viability. Our brands include locally renowned restaurants, national brands with worldwide recognition and our own exclusive brands tailored for each market.