Cat Cora San Francisco Offers Travelers Fresh, Local and Organic Dining Option
Cat Cora offers travelers the finest in airport dining with a menu featuring innovative tapas and finely crafted cocktails, made with artisan quality ingredients from local suppliers. From Baked Jalapeño Poppers stuffed with Feta to Lobster Macaroni and Cheese, to Chimichuri Chicken Skewers, there is something for everyone on the menu. Specialty drinks from the lounge’s ‘cocktail chemists’ are full of flavor and unique to the last drop with specialties like, the Ouzotini made with pomegranate and pineapple juice, vodka and fresh lime to the Cucumber Martini made with fresh cucumber juice, gin and mint, to the Airmail Cocktail made with rum, fresh lime juice, prosecco and honey.
“SFO is doing something ahead of the curve by revolutionizing the way people travel and I’m thrilled to have my first airport restaurant be a part of that,” said Chef Cora. “By using the freshest, locally sourced ingredients, I can offer clientele a delicious and environmentally sound dining experience while they are between flights.”
“HBF is proud to be the operating partner for Cat Cora San Francisco to improve the quality of restaurants in airports across the country,” said Regynald Washington, COO of Hojeij Branded Foods. “Our company has a reputation of delivering the highest quality food concepts to airports, which we are doing once again with the opening of Cat Cora restaurants that will offer travelers an unparalleled dining experience.”
Travelers will not only be taken with the menu of Chef Cora’s namesake restaurant but also the view with tables that line large windows overlooking San Francisco’s famous bay. Adding to her current culinary destinations that include the Greek-influenced Kouzzina at Walt Disney World and CCQ (Cat Cora’s ‘Que’), a healthy bar-b-que concept restaurant in Costa Mesa, California, the launch of the market-to-table focused Cat Cora San Francisco marks Cora’s third restaurant opening.
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