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United Airlines And OTG Complete Global Bazaar At EWR

United Airlines and OTG have completed their Global Bazaar food hall in Terminal C at Newark Liberty International Airport (EWR). The Global Bazaar features a variety of global cuisines inspired by New York’s diverse food culture. The market also offers news, gifts and locally sourced retail.

The Global Bazaar features several chef-driven dining concepts. Breakfast-only concepts include Creperie Juliet, which offers both sweet and savory crepes; Flip Flop Pancake Shop, which specializes in pancakes; Breakfast Boli, which focuses on breakfast stromboli; Eggy Weggy, which craft breakfast sandwiches; Supreme Bowl, which specializes in breakfast bowls; and Poppy’s Bagels, which offers locally made bagels from Mélange Bakery & Chocolaterie.

Of note is the Global Bazaar design, which changes as the day progresses. Breakfast concepts are physically differentiated from concepts featured for lunch and dinner hours.

These breakfast-only concepts transform into lunch and dinner concepts after the breakfast rush. The lunch and dinner concepts include Wabi Sabi, a dim sum concept; Notorious P.I.G., which specializes in pulled pork, brisket and barbecue pork ribs; Uptop Pizza, a build-your-own pizza shop; Custom Burger, which features burgers and sandwiches; Philly Cheesesteaks, which offers Philadelphia-style cheesesteak sandwiches; and Casciano’s, an Italian specialty sandwich shop.

Concepts available around the clock include Mélange Bakery, a from-scratch bakery developed with Chef Jacques Torres; Kaedama, a Tokyo-style noodle shop; and Tsukiji Fishroom, which features sushi made from fish flown directly from Tokyo’s Tsukiji Fish Market.

Because the Global Bazaar’s structure transforms to meet time-specific needs, this required a complex design scheme. To accomplish this, OTG enlisted Tony Award-winning scenic designer David Rockwell and his firm the Rockwell Group.

“Developing the best possible experience for Terminal C’s travelers required a lot of imagination from our design, culinary and tech teams,” says OTG’s CEO Rick Blatstein. “This space is truly the first of its kind – the Bazaar changes as we move through the day. The space’s unique and immersive design, intuitive technology and, of course, great food is something we are incredibly proud to offer to United customers.”

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