Delta Airlines on Thursday announced its latest expansion into Terminal C will offer five chef-driven restaurants, an expansive food hall, causal take-out joints and fresh markets.

"We're adding fabulous food and beverage choices and services that make the airport experience enjoyable and efficient for our customers," said Gail Grimmett, Delta's senior vice president in New York.

"New York is the dining capital of the world, and we have had the opportunity to team up with some of the best chefs in the city to put together this culinary program," said Rick Blatstein, CEO of OTG Management, the company responsible for planning Terminal C's restaurant renovations.

"With one of the largest chef collaborations under one roof, state-of-the-art design, and innovative retail offerings, flying in and out of Delta LGA will be about a lifestyle."

Terminal C's full-service restaurants will be:
  • Michael White’s Cotto, with pizza and pasta
  • Empire Tavern, from Riad Nasr and Lee Hanson of Balthazar
  • Kombu, with Japanese food, from Jamison Blankenship, formerly of Morimoto
  • Vagabond Burger Bar, by Anne Burrell of the Food Network
  • Andrew Carmellini’s Victory Grill
Terminal C's casual dining will be:
  • Interwich, global sandwiches by Andrew Zimmern, television’s "Bizarre Food" star
  • Artichoke pizza, from the Artichoke Basille team
  • Custom Burgers, with meat by Pat LaFrieda
  • Biergarten, developed by Garrett Oliver of Brooklyn Brewery
  • Andrew Carmellini’s Minnow
  • Aarón Sanchez’s Vuelo Taqueria
  • Wibar wine bar, from the wine steward Roger Dagorn
  • Xun Su, with Chinese food
  • World Bean, a coffee joint