JFKIAT – the operator of Terminal 4 at John F. Kennedy International Airport – today announced the opening of a selection of locally rooted, chef-driven concepts: FIELDTRIP, Bessou, Chopt, and Dos Toros Taqueria, furtherexpanding Terminal 4’s dynamic food and beverage portfolio. The restaurants mark the newest additions to T4 as JFKIAT drives forward the total reinvention of T4’s commercial program, focused on bringing New York City’s unique, diverse culture to travelers while elevating the passenger experience. These concepts join a growing lineup of locally driven food and beverage offerings at the terminal, including Villa Russo, The Brooklyn Counter, and Brooklyn Tea & Market.
These new dining offerings are part of JFKIAT’s partnership with the HMSHost-led joint venture announced last year, to bring a curated mix of local and diverse businesses into T4. Selected through a competitive process, these local business enterprises are debuting at the terminal to introduce travelers to authentic New York flavors, bringing distinct, culturally driven flavors shaped by heritage, storytelling, and community. The local businesses selected as joint-venture partners to HMSHost include: 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 Roel Huinink, Chief Executive Officer of JFKIAT. “Since completing the $1.5B 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,” said 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 Teresa Rizzuto, JFK International Airport General Manager. “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.”
Founded by James Beard Award-winning Chef JJ Johnson, FIELDTRIP is a chef-driven, fast-casual concept centered around rice as a global ingredient that connects cultures across continents. Born in Harlem, the concept was created to make flavorful, nourishing food more accessible while celebrating the traditions of rice from around the world. Today, FIELDTRIP sources high-quality rice, from North Carolina gold rice to jasmine and basmati, and pairs it with bold, thoughtfully crafted ingredients inspired by the African diaspora, Asia, the Caribbean, and beyond.
The T4 location marks FIELDTRIP’s first airport venture, expanding its footprint from Harlem and its international outpost at Atlantis Paradise Island in the Bahamas to a global travel hub. Designed to reflect the energy of its Harlem flagship, the space will offer a streamlined, grab-and-go experience with kiosk and counter ordering, as well as a menu tailored to travelers that includes signature rice bowls, oxtail eggrolls, and a newly introduced breakfast offering.
FIELD TRIP, JFK Airport, Terminal 4
“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!”
Bessou, founded in 2016 by New York City native Maiko Kyogoku, began as a neighborhood restaurant in Manhattan’s East Village, born from her desire to share the comforting, everyday dishes she grew up with as a Japanese-American. Named after the Japanese word for “home away from home,” the brand is rooted in Omotenashi – a philosophy of generous hospitality – and has built a devoted following by making its home cooking feel personal, accessible, and deeply welcoming. Since opening, Bessou has earned widespread critical acclaim from The New York Times, New York Magazine, and Time Out New York, with its karaage fried chicken twice named “Best Fried Chicken in NYC.” The brand has since evolved into a fast-casual format at the James Beard Foundation’s Food Hall at Pier 57 and in 2024 launched a line of Japanese-inspired popcorn and pantry staples now carried nationwide. Its nori crunch popcorn won the 2026 Good HousekeepingSnack Award for Best Savory Popcorn.
At T4, Bessou will offer a travel-tailored menu featuring its acclaimed karaage fried chicken, chicken sandwiches, onigiri (Japanese rice balls), and bento boxes, alongside its retail line and a newly developed breakfast offering.
“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.”
Founded in 2001 by college friends Colin McCabe and Tony Shure, Chopt Creative Salad Company is a pioneer in the premium salad category, making healthy eating exciting by chopping every salad fresh to order. Starting at its original location in Union Square, the brand built its reputation on chef-inspired recipes, global flavor combinations, and unique dressings made in-house, growing to more than 100 locations across several markets. At T4, Chopt will bring its “Better Tastes Better” ethos to passengers, serving signature customizable salads, wraps, and warm grain bowls.
Chopt at T4 JFK Airport
“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.”
Dos Toros Taqueria was born from siblings Leo and Oliver Kremer’s Bay Area upbringing, and a mission to bring San Francisco Mission-style taqueria classics to the East Coast. Starting from a single location in Manhattan, Dos Toros built a devoted following for its focused menu of made-from-scratch recipes and high-quality ingredients, expanding to more than 25 locations across the country. Passengers at T4 will find a travel-tailored menu of the brand’s hand-made burritos, tacos, quesadillas, and bowls.
Dos Toros at T4 JFK Airport
“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 & 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 towelcoming passengers with a taste of what has made Dos Toros a favorite across New York.”
JFKIAT is the operator of the largest terminal at JFK Airport and has applied its innovative expertise in air terminal operations at T4 for 25 years. As a New York–based business, JFKIAT has a long-standing commitment to supporting the local community, from building a roster of diverse local brands and operators at T4 to providing resources to area non-profits and educational institutions through its 4GOODprogram. To date, approximately 45 percent of JFKIAT’s project spend for its share of the T4 transformation – totaling $37 million – has been awarded to minority- and women-owned business enterprises (MWBEs).
The redevelopment of T4 is a key component of the Port Authority of New York and New Jersey’s $19 billion transformation of JFK Airport into a world-class gateway, with two new terminals, two expanded and modernized terminals, a new ground transportation center and an entirely new, simplified roadway network.