The United Experience at Terminal C completely reimagines the airport terminal to meet the mobile and on-demand lifestyles of the modern traveler. Together, United Airlines and OTG have initiated an unprecedented integration of elevated dining, trendsetting design, and leading-edge technology.
With over 55 new dining venues conceptualized by celebrated chefs, passengers get a taste of the region from locally sourced menus that change with the seasons. Stunning spaces created by world-renowned architects and designers make travelers feel welcome, relaxed, and connected to their surroundings like never before.
FEATURED CHEFS
Dale Talde, Mario Carbone, Marc Forgione, Robert Caporuscio, Einat Admony, Shoushin Yanaura, Jacques Torres, Amanda Freitag, Jose Garces, Ike Aikasa, Kevin Pemoulie, John Delucie, Alex Guarnaschelli, Elizabeth Falkner, Alex Stupak, Amanda Cohen, Dan Kluger, Ben Daitz, Ratha Chaupoly, Wilson Tang, & Josh Capon
CONCEPTS INCLUDE
Saison, French bistro
Origami, sushi
Caps, beer garden
CBGB, concept based on the former music venue in NYC
Nonna’s, Italian meatball kitchen
Flora, middle-eastern food
Vanguard, American brasserie
Proof, whiskey bar
Happy Clam, seafood
Abruzzo, Italian steakhouse
Oeno, wine bar
Wanderlust, burgers
Vesper, American tavern
Surf, sushi and seafood
Prima, salumeria and paninis
Medical and dental coverage
PTO’s and sick leave accrued every year, not rolling over though
401(k) after 6 months
Bonus: 10% at manager level, 30% above (GM, Executive Chef). Paid quarterly based on company results.
Company phone and computer provided when applicable
Out-of-pocket expenses such as transportation not covered (except business travel)
