LOCAL EATERIES LAND AT YYC’S NEW TERMINAL
Prior to a flight to the United States a few weeks ago, I grabbed a fresh Spolumbo’s sandwich to enjoy somewhere over Wyoming. But I didn’t have to drop in to the Inglewood shop to pick it up. Instead I had it built at the Spolumbo’s outlet in the USA departures section (concourse E) of YYC’s sparkling new international terminal.
There were loads of alternatives to my sandwich — I could have had Hana Sushi (messy for inflight dining), Opa! Greek food (I didn’t think my seatmates would enjoy the garlic) or something from The Kitchen by Wolfgang Puck (seemed a little pricey).
I could have had Thai or a Bel- gian beer or a frozen yogurt or a glass of wine before I flew, too, what with 11 food outlets in the new post-customs-and-security section.
Next time, I’ll come early to sample more selections.
With the arrival of the new international terminal, a wealth of fresh food options has landed at the airport. And with many airlines cutting back on inflight service, new food options are a welcome sight.
Phoebe Fung, owner of Calgary’s two Vin Rooms, saw the opportunity coming a few years ago. In 2013 she started discussions with the Calgary Airport Authority about the possibility of opening her third restaurant at YYC. And a few months ago, with the launch of the new terminal, Vin Room YYC Airport opened in the post-security section of the international departures area (concourse D). Note: There is no passenger crossover from the international section to the U.S. section.
Vin Room is a beautiful 75-seat space fully outfitted with plug-ins, free Wi-Fi and charging stations at every marbletopped table plus a small business centre, screens announcing departures and 84 wines by the glass.
Even at 6 a.m. the 2,000 square foot space is bright with natural light flooding in from the tall, south-facing windows of the terminal. But it’s also a quiet, comfortable space where traveller comforts have been taken into consideration, seemingly at every turn.
Long banquettes line the walls with enough space under each one to store carry-on luggage. The banquettes themselves have shorter seat pans than most, the diminutive Fung being tired of over-extending her legs or packing pillows behind her back. (Deep seat pans are a personal bugbear too; do designers think we’re all six-foot-eight?)
Other seating has been designed ergonomically to help relax passengers on layovers.
Vin Room’s decor is golden with glass walls filled with over 3,000 (full) wine bottles. One long communal table splits the room and there are seats at the bar with the rest at low tables throughout the room.
Executive chef Diana Nacita has duplicated the Vin Room menu from the other outlets — which includes identical prices — but had a unique challenge at YYC. Vin Room has never served breakfast before but at the airport it opens at 6 a.m. daily (And closes after the last flight). So a new breakfast menu was developed including breakfast tacos, a daily quiche, a Steelhead gravlax bagel, wild boar ragu poutine and the classic two-eggs-any-style, all served with smooth Caffe Umbria coffee. (Breakfasts run $12 to $17.)
At 11 a.m. each day, Vin Room’s main menu kicks in with a kale-and-quinoa salad ($14), a Driview Farms lamb burger ($18) and tapas such as crab cakes ($18), eggplant chips ($10) and lobster nachos ($15). Vin Room serves Ohh La La! pastries and desserts (the breakfast cheese-bacon scone is superb) and most things are available for takeout.
But Vin Room YYC Airport also has a flight menu of cheeses and charcuterie ($12) and sweets. That’s what I’ll be taking on my next international flight.
The international departures concourse D has seven food outlets in total. In addition to the Vin Room, there’s A&W, Chili’s, Starbucks, Subway, Thai Express and Green Chili. It’s nice to see local operators such as Green Chili and Vin Room in the mix with the large chains.
And if you aren’t going through security there are a few other options in the new terminal. There’s a large Tim Hortons that helps feed and caffeinate the 15,000 workers at YYC. (Note: There is no Tim’s in either Concourse D or E once you pass through security but there are eight scattered throughout the airport.)
The new in-terminal Marriott Hotel houses Yakima Social Kitchen & Bar, open daily from 6 a.m. to midnight. Yakima’s menu, which is inspired by “Aboriginal, Asian and North American cuisines” includes prawn bisque, Szechuan wings, a pulled elk sandwich and date-and-honey toffee pudding. Seems like a reasonable option if you’re overnighting at the airport or meeting someone on a layover.