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The Globe and Mail

A look at Pearson Airport's new restaurants

More than a dozen new bars and restaurants designed by a who's who of Toronto chefs are to begin rolling out this summer. Each concept by OTG is unique to the city and the airport

Situated in Pearson Airport's Terminal 3, Corso is a lively trattoria featuring traditional Italian cuisine with a modern translation. The menu developed by Chef Rocco Agostino highlights rustic Italian flavours and features fresh-made pastas, pizzas, salads and antipasti.

kim/Artist rendering courtesy of OTG Management

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Serving Terminal 3 is Trillium, a global tapas restaurant and bar. Chef Claudio Aprile, known for his inventive cuisine at Origin, developed the menu.

kim/Artist rendering courtesy of OTG Management

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Serving Terminal 3, Acer offers guests the best in Japanese dining. Chef Guy Rubino has composed a modern Japanese menu that celebrates fresh ingredients and traditional technique.

kim/Artist rendering courtesy of OTG Management

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Located in both Terminals 1 and 3 is Vinifera, a spirited wine bar. OTG is working with master sommelier John Szabo, who is known throughout the region for his expansive knowledge of wine.

lamia/Artist rendering courtesy of OTG Management

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The Toronto Pearson Experience includes two Heirloom Bakery Cafe locations - one in Terminal 1 and one in Terminal 3. Baker and entrepreneur Devin Connell composed the menu of light entrees including soups, salads, sandwiches and baked goods.

lamia/Artist rendering courtesy of OTG Management

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Serving Terminal 1, Fetta Panini Bar is a lively spot offering guests a delicious selection of paninis, salads and small plates. The menu was developed by chef Mark McEwan. Fetta's design evokes a sense of spring, anchored by a maple wood structure to add a traditional Canadian texture.

lamia/Artist rendering courtesy of OTG Management

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In Terminal 3, two engaging cocktail bars, both named Apropos, flank the concourse, offering guests a vibrant and energetic open space to enjoy a light meal and cocktail before flight. Brewer Brock Shepherd, master sommelier John Szabo and OTG concept chef Michael Coury have collaborated on this innovative offering.


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Cibo Express Gourmet Markets: These markets feature a wide assortment of freshly prepared products and bottled beverages, including more than 1,000 different offerings.


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Serving Terminal 1, Marathi offers a menu of Indian 'street food' and other delicacies. The menu was developed by Toronto chef Hemant Bhagwani, whose unique approach to cuisine will bring well-known Indian dishes to Toronto Pearson diners.


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