More local flavor headed to Orlando International Airport
“The sky’s the limit!” said SoDough Square owner Rob Bair in response to major projects at Orlando International Airport that will bring a slew of popular local food offerings to terminals A and B.
Bair’s award-winning Detroit-style pizzeria is one of them. And he and his team were thrilled to be included in the plans, approved by the Greater Orlando Aviation Authority on Wednesday.
“It’s so exciting to be part of such a dynamic, high-traffic environment and to share our unique pizza with both travelers and airport staff,” Bair said. “Winning this bid is a tremendous honor, and our team is fully committed to delivering a high-quality dining experience that aligns with the airport’s mission and meets the needs of its guests. We are already hard at work on the next steps and look forward to transforming this new location into a must-visit destination.”
The project, said airport Senior Vice President of Public Affairs Angela Starke, is part of a concession master plan that will take “a holistic approach to dining and shopping experiences at Orlando International.”
“The idea was to curate a program that includes both nationally recognized and local offerings that uniquely reflect the Orlando area,” she said.
Along with SoDough, well-known names including 4Rivers Smokehouse, Kelly’s Homemade Ice Cream, Milkhouse, Smoke & Donuts, Stasio’s Italian Deli and British-Caribbean hybrid Jam-Eng are attached to the $13 million project, which also includes new retail options and parking guidance system technology throughout the airport’s garages.
Otto’s High Dive — the Milk District’s stylish, Michelin Guide-recognized rum bar and restaurant — will have a prominent presence, as well.
The Milkhouse location will offer Orlando fare times three to the nearly 60 million passengers that move through the airport each year with a presence in Terminal B’s Delta corridor. Inside, visitors will find outposts of Foxtail Coffee, Kelly’s Homemade Ice Cream and Swine & Sons. Its facade will mimic its original Milk District location on North Bumby Avenue.
“A thrilling milestone for us” is how Alex Tchekmeian, founder and president of both Foxtail Coffee Co. and Milkhouse, characterized the addition of an airport location.
“Both Foxtail and Milkhouse will bring our craft coffee experience, exceptional Swine & Sons Southern inspired fare, and Kelly’s Homemade Ice Cream to travelers from around the world, offering a moment of comfort and connection amidst their journeys,” he said. “It’s not only about a great coffee and culinary pairing, it’s about creating a space where every guest feels welcomed — no matter where they’re headed next.”
Kelly’s will have an additional, separate location in Terminal A, as well.
“[We are] honored to be part of this opportunity, bringing the best of Orlando to MCO for our locals and all those who visit to enjoy,” said Kelly Seidl, the Orlando brand’s namesake and founder. “It’s also great to be part of making MCO more locally branded and focused.”
Design work will begin in the near future, according to airport representatives’ projections, with renovations beginning by mid-2025.
Find me on Facebook, TikTok, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com, For more foodie fun, join the Let’s Eat, Orlando Facebook group.