LaGuardia lands local artisan pizzerias

While many express-concept pizza chains have taken to airports across the nation, a sort of opposing trend is materializing at New York's LaGuardia international airport.

Delta Air Lines has announced it will introduce 13 new food and beverage concepts throughout its main terminal facility at LaGuardia beginning this fall. Developed exclusively for Delta by airport restaurateur, OTG Management, the LaGuardia upgrade is one of several major investments being made by the airline in New York.

Of note to the pizza world are the artisan, local-born concepts that will now take residence at the airport, including Crust, by famous "no knead" dough inventor, Jim Lahey of Co. and Sullivan St. Bakery; and Tagliare, an offspring of Brooklyn legend, DiFara Pizza.

More on the two concepts:

Crust: Featuring thin-crust, Neapolitan-style pizzas with artisanal toppings, the individually sized pies at Crust are baked at nearly 700 degrees for the perfect crunch. Crust's menu was developed by New York baker Jim Lahey (Co. and Sullivan St. Bakery), whose bread is famous throughout the city. Diners may choose from a list of composed pies or build their own, as well as choose from a selection of antipasti and salads. Crust also will have a full selection of wines, beers and cocktails, and breakfast options for morning travelers.

Tagliare: Classic New York-style pizza composed by Dominick DeMarco is served piping hot at Tagliare. The DeMarco family - who have been operating arguably one of the best pizza joints in New York for generations, DiFara Pizza in Brooklyn - are now bringing their famous recipes to the Delta Terminal at LaGuardia.

The new restaurants replace mainstream airport concepts that have existed at the terminal for more than a decade. In addition to new cuisine, each new restaurant will feature inviting design, lighting and music created by New York-based design firm ICRAVE and custom music provider EL Media Group.

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