John F. Kennedy International Airport (JFK) Terminal 4 operator JFKIAT recently celebrated the opening of four new dining concepts. New eateries include airport outposts of FIELDTRIP, a Harlem-based fast-casual restaurant founded by James Beard Award-winning Chef JJ Johnson and centered around rice as a global ingredient; Bessou, a fast-casual version of Maiko Kyogoku’s East Village Japanese American restaurant; Chopt, the popular New York-founded custom salad brand; and Dos Toros Taqueria, the hit Mission-style taco, burrito and bowl restaurant first opened in Union Square. The new offerings will be operated by HMSHost (Avolta) in joint-venture partnership with local businesses Tamalito Inc., Neat Rules Hospitality Group LLC, Kintaro Foods LLC, Kismet Cocktails, Corlis Stone-Littles LLC, SHCAIR LLC and Fresco’s Cantina.
“These new F&B concepts are strong additions to our growing culinary program at Terminal 4,” said JFKIAT CEO Roel Huinink. “Since completing the $1.5-billion redevelopment of T4, we’ve continued shaping the experience at T4 to provide passengers with experiences that showcase the depth and diversity of New York’s one-of-a-kind culinary culture. These local businesses based in the city bring their own perspective to that mission, introducing bold, globally influenced flavors and ambiance that reflect the city’s character and its connections around the world. Together, they add new dimension to the passenger experience and further our goal of making T4 a true reflection of New York’s cultural fabric.”
“It’s a privilege to partner with JFKIAT to grow the representation of local businesses in T4,” added Anthony Alessi, vice president of business development at HMSHost. “They embody the kind of authenticity, creativity, and culinary excellence that elevates the passenger experience. Partnerships like this help us deliver experiences that are memorable, locally inspired, and uniquely connected to the communities we serve.”
“Congratulations to JFKIAT and HMSHost for providing passengers with an authentic taste of New York as part of the transformation of Terminal 4’s commercial redevelopment program,” said JFKIAT general manager Teresa Rizzuto. “The addition of FIELDTRIP, Bessou, Chopt, and Dos Toros aligns with the Port Authority’s vision for a new JFK with a uniquely New York experience that will become an enjoyable part of the passenger journey.”
“Launching FIELDTRIP in Terminal 4 is a massive milestone as we grow beyond Harlem,” said Chef JJ Johnson, founder of FIELDTRIP. “I always say that FIELDTRIP is built on a simple truth: Rice Is Culture. It’s an ingredient that feeds the world and connects us all, and T4 is the perfect international stage to bring that message – and our global flavors – to a massive audience. As we scale into new environments, we remain fully committed to our purpose: delivering thoughtful, culturally driven bowls that unite people through food. As we like to say, and now quite literally, see you next trip!”
“Opening at JFK T4 is an incredible opportunity to bring Bessou to a broader audience and redefine what airport dining can be,” said Maiko Kyogoku, founder of Bessou. “Bessou has always been about food that feels like home – a moment of comfort, wherever you are. And honestly, isn’t that exactly what a traveler needs? We want every person who passes through to feel genuinely cared for, even if just for a brief moment.”
“Opening at JFK Terminal 4 is a meaningful milestone for Chopt,” said Colin McCabe, co-founder of Chopt. “We opened our first restaurant in Union Square more than two decades ago with the belief that fresh, flavorful food should be something people can count on every day. Bringing Chopt to one of the world’s busiest international gateways allows us to share that same experience with travelers from around the globe. Whether you’re starting a journey, heading home, or just looking for a meal that leaves you feeling good, we’re excited to be part of the Terminal 4 experience.”
“We’re proud to bring Dos Toros to JFK Terminal 4 and introduce more travelers to the Mission style that has defined our brand since we opened in New York,” said Jeff Drake, CEO and president of Dos Toros. “Great food has the power to make travel a little more enjoyable, and we’re committed to serving meals made from scratch with high-quality ingredients and genuine hospitality. We look forward to welcoming passengers with a taste of what has made Dos Toros a favorite across New York.”
