The South Concourse of Terminal 3 of Phoenix Sky Harbor International Airport has opened, and many beloved local haunts have landed inside. “The goal is truly to elevate the weary traveler’s dining experience,” says Aric Mei, founder of The Parlor, which now has a Terminal 3 location. Visitors can indulge in wood-fired pizzas, fresh pasta, handpulled espresso shots, a craft-cocktail list and an exclusive breakfast menu from the Central Phoenix spot.
Prominent local chef Mark Tarbell has opened a second location of The Tavern. Expect octopus-topped tacos, a signature turkey burger made with a mixture of herbs, and the popular coconut cream pie. The Tavern’s airport location also offers a comprehensive wine retail program featuring 75 to 100 wines—many pulled from Tarbell’s award-winning wine program—that travelers can purchase. “I like to challenge myself, and this was a new opportunity,” says Tarbell. “I’m also very proud of what we did at The Tavern and The Wine Store, and I wanted to share that.”
Christopher’s, from James Beard Award-winning chef Christopher Gross, is also making its airport debut. Travelers can look forward to gourmet small plates, including smoked salmon with black caviar, creme fraiche and frisee salad served alongside cocktails, beers and wines selected by Beverage Director Paola Embry. With all these stellar dining options, the airport serves as a way for Phoenix’s food scene to shine. “When the traveler lands here, and they see all these local restaurants and not chain city, it sets in their minds that you’ve arrived to a food destination,” Gross says.
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