San Antonio’s reputation as a food destination may soon be on display before travelers even leave the airport.
Just weeks after the San Antonio International Airport unveiled three new restaurants from award-winning local chefs, two more popular local eateries have opened in the terminal: Bakery Lorraine and Southerleigh Fine Food & Brewery, both staples of the Pearl district.
While Bakery Lorraine’s airport location is a scaled-down version of its flagship Pearl shop, offering grab-and-go pastries and lunch items, Southerleigh’s new airport restaurant offers a more full-service dining experience.
Both restaurants feature several of their most popular menu items, including Bakery Lorraine’s French pastries and colorful macarons, as well as Southerleigh’s southern-fried chicken sandwich and crispy redfish filet.
Southerleigh’s airport location also features a full-service bar serving its signature draft beers and made-to-order cocktails. Both restaurants are open and serving customers in Terminal B as of Monday, according to a CultureMap report.
The additions are part of the airport’s 20-year, $2.5 billion expansion plan, which also brought Pharm Table from chef Elizabeth Johnson, Tre Pizzeria from chef Jason Dady and Southtown Market from chef Johnny Hernandez to Terminal A last month. The expanded dining lineup reflects the airport’s broader effort to feature more San Antonio restaurants and chefs as part of its ongoing redevelopment.
So whether travelers are craving flaky French pastries, fried chicken or wood-fired pizza, it’s clear the airport is increasingly becoming a hotspot to showcase San Antonio’s homegrown culinary talent.