JFKIAT, the private operator of Terminal 4 at John F. Kennedy International Airport, expanded its food and beverage offerings on Wednesday, Aug. 19, debuting several new locally flavored restaurants for passengers.

The additions include FIELDTRIP, Bessou, Chopt, and Dos Toros Taqueria, which were selected through a competitive process meant to reflect New York City’s cultural diversity, according to JFKIAT.

“These new food and beverage concepts are strong additions to our growing culinary program at Terminal 4,” said Roel Huinink, CEO of JFKIAT. “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.”

The concepts are part of JFKIAT’s partnership with HMSHost, which aims to bring local and diverse businesses into Terminal 4.

A ribbon-cutting ceremony was held for the FIELDTRIP restaurant in Terminal 4 at John F. Kennedy International Airport, founded by Chef J.J. Johnson.Photo courtesy of JFKIAT

Founded by the James Beard Award-winning Chef J.J. Johnson, FIELDTRIP originated in Harlem, inspired to capture the neighborhood’s energy and traditions. The Terminal 4 location marks the restaurant’s first airport outpost, serving signature rice bowls, oxtail egg rolls, and a newly introduced breakfast menu. Designed for a grab-and-go experience, the space has kiosk and counter ordering.

Bessou, meanwhile, began as a neighborhood restaurant in Manhattan’s East Village. Established by Maiko Kyogoku, the restaurant celebrates the many home-cooked flavors and dishes she grew up with as a Japanese-American. At Terminal 4, Bessou serves the beloved karaage fried chicken, chicken sandwiches, onigiri (Japanese rice balls), and bento boxes, along with a dedicated breakfast menu.

A ribbon-cutting ceremony marked the openings of the Chopt restaurant, founded by Colin McCabe and Tony Shure, and the Bessou restaurant, established by Maiko Kyogoku, in Terminal 4 at John F. Kennedy International Airport.Photo courtesy of JFKIAT

With Chopt, college friends Colin McCabe and Tony Shure wanted to make eating healthy appealing by freshly chopping every salad to order. They drew on chef-inspired recipes, global flavor combinations, and house-made dressings to grow from its Union Square beginnings to over 100 locations nationwide. The restaurant provides its signature build-your-own salads, wraps, and warm grain bowls at Terminal 4.

Siblings Leo and Oliver Kremer set out to bring San Francisco Mission-style taquerias to the East Coast, launching Dos Toros Taqueria in Manhattan. The concept built a dedicated audience that kept returning for its made-from-scratch recipes and high-quality ingredients. They intend to carry the same spirit to Terminal 4, offering a travel-tailored menu of handmade burritos, tacos, quesadillas, and bowls.

Anthony Alessi, Vice President of Business Development at HMSHost, stated that the collaboration among HMSHost, JFKIAT, and Terminal 4’s culturally diverse restaurant partners plays a key role in growing the presence of local businesses within the airport.

“They embody the kind of authenticity, creativity, and culinary excellence that elevates the passenger experience,” he said. “Partnerships like this help us deliver experiences that are memorable, locally inspired, and uniquely connected to the communities we serve.”