Delta teams with top local chefs for 12 new restaurants at MSP

Categories: Coming Soon

The skies might not be friendlier, but things on the ground are tastier
​What began with Ike's and Surdyk's has expanded into a dramatically upgraded foodie experience at MSP International, with new restaurants from a veritable who's who of local star chefs popping up on Concourse G at the Lindbergh Terminal. Delta has announced that it will be pairing with OTG Management to create 12 local chef-driven restaurant concepts.

The new restaurants are:

Mill City Tavern: Inspired by James Beard Award-nominated and local-food committed chef Lenny Russo.

Mimosa: A Provencal-style brasserie and bar created by Meritage owner Russell Klein.

Minnesota Beer Hall: Chef Erick Harcey of Victory 44 is assisting in the creation of a pub offering 48 beers on tap, a selection of signature cocktails, and classic foods, including breakfast.

Minni Bar: Bizarre Foods sensation Andrew Zimmern will oversee a cafe menu with globally influenced flavors.

Twinburger: A collaboration with Scott Nelson, owner of Matt's Bar, the arguable home of the Jucy Lucy.

Shoyu: A Japanese menu conceptualized by chef Koshiki Yonemura Smith.

Vero: Featuring thin-crust, artisan pizzas from Pizzeria Lola chef and owner Ann Kim.

Volante: An Italian restaurant overseen by chef Doug Flicker of Piccolo (City Pages' 2011 Best Restaurant (Minneapolis/St. Paul).

Cibo Express Gourmet Food Halls: Patterned after local farmers markets offering fresh
produce, baked goods, coffee and tea.

Cibo Express Gourmet Markets: Grab-and-go markets that will offer a line of sandwiches from chef Michelle Gayer, owner of the Salty Tart Bakery, and fresh-baked Rustica breads, plus beverages and other items to eat on board.

Custom Burger: Chef Erick Harcey also composed burgers for this menu, which will include veggie, turkey and fish burger options, as well as milkshakes and fried pickles.

World Bean: Dogwood Coffee Company supplies coffee for World Bean and the restaurants. Also featuring an assortment of whole-leaf teas.

In addition, Bill Summerville of La Belle Vie will assisting with the wine selection for the dine-in restaurants.

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My Voice Nation Help

Is it possible that they are trying to make the hubs look more appealing so people won't mind layovers as much?  That way they can ditch more non-stop flights and save money. 


Certainly not complaining, but do they really think there's a market for 12 more restaurants at the airport?


I think you're spot-on, Anon. Delta has been pretty good about keeping the old NWA hubs at MSP and Detroit going (mostly because the terminals are great) and improving the food would help keep that going and also shows commitment to MSP.

It's odd the original post didn't also mention the existin. French Meadow locations, which have even found their way to JFK.

Boom Boom Shikadance
Boom Boom Shikadance

If they had the ability or the balls to ditch some the chains and put in these gems, it would almost be worth a cheap ticket just to get through security  and have access to these joints. 

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