PHX partners with SSP America to introduce eight dining concepts

Phoenix Sky Harbor International Airport is expanding its Terminal 4 dining offer with eight distinctive concepts in partnership with SSP America, bringing local favourites, acclaimed chefs and global flavours together to enhance CX.

Summary:

Phoenix Sky Harbor International Airport (PHX) and SSP America are introducing four new dining concepts in Terminal 4, joining four previously announced restaurants in an eight-concept collection.
The new dining options span local Arizona favourites, chef-led restaurants, Italian market fare, sushi, Mexican cuisine and açaí bowls, bringing greater variety to the airport’s passenger experience.
The phased openings will begin later this year and continue through early 2028, supporting PHX’s investment in innovative airport dining and a stronger sense of place for travellers.

Phoenix Sky Harbor International Airport (PHX) is to welcome the opening of four new dining concepts in Terminal 4 in partnership with SSP America. Mercato by Gio, Bento Sushi, Rincon Cantina by Chef Jorge Gomez and Sambazon are the newest additions to an eight-concept dining collection scheduled to begin opening later this year.

The four concepts join previously announced Greenwood Brewing, The Farm at South Mountain, Ingo’s Tasty Food and Cactus & Cow by Mark Tarbell. Together, the eight concepts will offer travellers a broad and distinctive collection of dining experiences spanning locally brewed beer; seasonally driven, farm-to-table dining rooted in Arizona’s agricultural heritage; fresh sushi, poke bowls and onigiri; colourful açaí bowls and superfood smoothies; all-day neighbourhood dining; chef-led burgers; Italian market fare with Calabrese roots; and bold Mexican flavours, all-day favourites and tequila-forward cocktails.

The openings will unfold in phases beginning later this year and continue through early 2028.

“At Phoenix Sky Harbor International Airport, we continue to look for ways to incorporate the vibrant spirit of our community into our terminals,” said Aviation Director Chad Makovsky. “SSP America’s reinvestment will introduce new, innovative restaurant concepts in Terminal 4. We look forward to enhancing the passenger experience with a diverse selection of local favourites from some of Arizona’s acclaimed chefs.”

Scott Welding, SSP America’s Senior Vice President, Development and Pursuit of New Airports, commented: “Travellers experience an airport as a whole, the choices available, the welcome they receive and the sense of place they carry with them. The strongest dining programmes are built with that complete experience in mind. At Phoenix Sky Harbor, these eight distinctive concepts bring together local favourites, chef-led concepts and globally inspired flavours with the range to meet every rhythm of the travel day. As food travel experts, our role is to bring that promise to life through great food, warm hospitality and an unmistakable connection to Arizona. We’re proud to keep growing alongside the PHX airport community and to help make the time before take-off the best part of the journey.”