The hall inside Terminal C at New York-LaGuardia recently received an upgrade to feature five chef-driven restaurants and a gourmet market as part of Delta’s ongoing investments at the airport.

Café-style concepts at the food hall include New England-inspired seafood shack Anglers, sandwiches at Chef Andrew Zimmern’s Interwich, contemporary Japanese cuisine at Chef Jamison Blankenship’s Kombu, and gourmet burgers from Pat LaFrieda at Custom Burger.

The 10,000-square-foot space will use ingredients from area farms, while chefs will also purchase local and seasonal fruits and vegetables from vendors at the Union Square Farmers Market in Manhattan.

Also, for the first time at LaGuardia, customers will be able to make transactions through Apple Pay. Contactless readers are stationed throughout the food hall to allow customers to pay for their selections with an iPhone, iPad or iWatch.

"The time our New York customers spend in our airports is a critical part of a positive travel experience, and that’s why Delta remains fully committed to continuously enhancing that experience," said Gail Grimmett, S.V.P.–New York. "All of the concepts we've developed with our partners at OTG underscore our efforts to offer our New York passengers the best customer experience available."

The design of the space is inspired by the streets of New York City, with a double-sided streetscape that connects dine-in and grab-and-go options for each food concept.

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