As United’s Terminal C at Newark Liberty International Airport continues its $120 million re-imagination, new concepts helmed by chefs including Alex Stupak, Mario Carbone, Alex Guarnaschelli and Dale Talde have debuted. Now Chef Amanda Cohen, feted for her beloved Lower East Side restaurant Dirt Candy, joins those ranks with the opening of Thyme, a hot new all-vegetarian restaurant inside Terminal C.
Ms. Cohen is the chef and owner of Dirt Candy, the award-winning vegetarian restaurant on New York City’s Lower East Side. It was one of the first vegetable-focused restaurants in the city, and is considered the leader of the vegetable-forward movement.
Dirt Candy became the first vegetarian restaurant in 17 years to receive two stars from The New York Times, was recognized by the Michelin Guide five years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others. Prior to opening Dirt Candy, Chef Cohen was Chef de Cuisine at Heirloom on New York’s Lower East Side, which won Time Out New York’s Readers’ Choice Award for “Best New Vegetarian Restaurant.”
“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 at United’s Terminal C at Newark Liberty International Airport,” said Chef Amanda Cohen. “This is an exciting, unique opportunity to expand vegetable-focused cuisine to a wide range of international travelers.”
“We’re so excited to work with Amanda Cohen, adding the integral new vegetable-forward movement to Terminal C’s diverse selection,” said Rick Blatstein, OTG’s Chief Executive Officer. “We are committed to bringing a variety of inspired dining options to the airport. Thyme is a great new addition for United customers, offering delicious vegetarian and vegan choices.”
“It’s our continued goal to provide passengers traveling through Newark a wide-variety of cuisine options. We’re thrilled to welcome a vegetarian-friendly option in Thyme to Terminal C,” said Gavin Molloy, United’s vice president of corporate real estate.
Select menu items include Braised Shitake Mushroom, Grilled Romanesco Steak featuring cashew and creamed kale, Purple Yam Fried “Rice” with kimchi, Grilled Orange Carrot, Pan-Roasted Brussels Sprouts, and Sunchoke Ratatouille.
Thyme’s beverage program draws on fresh and organic ingredients, showcasing the versatility of herbs, spices and market-fresh produce in an unexpected setting. One unique selection is the Strawberry Turmeric Buck, a distant cousin of the Dark and Stormy and Moscow Mule that features fresh turmeric root, freshly muddled strawberries, lime juice, St. Croix white rum and a splash of club soda.
The Thyme space was created by renowned designer David Mexico. In his thirty years in design and architecture, he has amassed a wide repertoire of accomplishments and contributed his vision to countless award-winning projects.
Technology will be prevalent at Thyme with iPads equipped with OTG’s award-winning customer experience platform, flo. Each tablet will feature the day’s menu but also entertainment options and flight information. Customers may also purchase magazines, gifts and other sundries that are then delivered to their table as they dine — and even pay for them through United MileagePlus.
Several new dining creations by internationally and regionally-acclaimed chefs — four with Michelin stars— have recently opened at Newark, including Saison, a classic French bistro; Riviera, offering French country fare by Alex Guarnaschelli; Little Purse, a dumpling and noodle restaurant developed by two-time Top Chef contestant Dale Talde; and Taquila, a street taco concept and tequila bar that offers more than 200 different tequilas.
Design partners include David Rockwell of the Rockwell Group, Jun Aizaki of Crème Designs, David Mexico of David Mexico Design Group and Andrew Cohen and Jeremy Levitt of Parts and Labor Design. The design of Thyme has been led by the David Mexico Design Group.