Minneapolis-St. Paul International Airport Gets Innovative Dining Experience with OTG’s Transforming Concept and Revamped Restaurants


OTG, a leading airport hospitality group, has introduced a unique dining experience at Minneapolis-St. Paul International Airport. The concept features a transforming dining space, in addition to two revamped restaurants – Crisp & Green and Mill City Tavern.

The new concept, called “OTG Boulevard,” is an innovative dining area that can adapt to the changing needs of travelers. The space can be reconfigured to accommodate different types of dining experiences, including communal tables, lounge areas, and private dining rooms. The flexibility of the design allows passengers to enjoy a comfortable meal or a quick bite before their flights, regardless of their party size or seating preference.

In addition to the OTG Boulevard, the airport’s dining scene is also getting a boost with the reopening of two popular restaurants. Crisp & Green, a fast-casual restaurant that offers healthy salads and bowls, has been reimagined with a new design and menu. The restaurant now features a dedicated “Kids Zone” and a “Build Your Own” station where customers can customize their meals.

Mill City Tavern, a classic American tavern, has also undergone a transformation. The restaurant now offers a modern and sophisticated atmosphere, with a new menu that emphasizes locally sourced ingredients and craft cocktails.

OTG’s Mill City Tavern

“OTG is thrilled to unveil our latest project at Minneapolis-St. Paul International Airport,” said Rick Blatstein, CEO of OTG. “OTG Boulevard, Crisp & Green, and Mill City Tavern represent the best in airport dining – a place where travelers can relax, recharge, and enjoy a meal that is both delicious and healthy.”

The new dining options at Minneapolis-St. Paul International Airport is part of OTG’s ongoing commitment to transforming the airport dining experience. By partnering with local chefs and restaurateurs, OTG is bringing high-quality food and hospitality to airports across the country.

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Betty Tűndik
Betty Tűndikhttps://vegnew.world
Hi everyone! Nice to e-meet you! Here are a few things you should know about me. I am a conscientious, open-minded, adaptable to new experiences, and ambitious Business Development Manager with a Bachelor's Degree in Economics - Banking, Finance, and Accountancy. Through my studies, I've also obtained many naturopathic and nutrition degrees as well. Part-time jobs have added marketing, network marketing, event management, and store management skills to my experience throughout my career. Throughout my career, I have also been a Hotel Manager and owned a Bar/Restaurant & Internet Cafe. My online marketing and social media interactivity experience was gained when I and my husband started a business with an online/organic webshop & healthy lifestyle consultancy. I've improved my English at Cambridge Academy of English - 2003, in Cambridge. I live a conscious lifestyle, and try to protect the ecosystem. Animal lover and capable of helping others without judgment or negative reactions, this is thanked my knowledge in holistic therapies and the naturopathy courses I've followed. I cannot leave for my spiritual growth and the continuous development in alternative and holistic therapies, so I'm learning at Kyron School of New Consciousness, receiving a Bio Energo-therapist diploma. Thanks to all my experiences I've decided to venture into publishing and writing, while also continuing to learn many new things daily. I hope you enjoy reading my hand-picked news and check back for my weekly articles.