San Antonio airport opens 3 new restaurants from local chefs

San Antonio International Airport has opened three new restaurants in Terminal A from some of the city’s best-known chefs, adding another local-food push to the airport’s broader overhaul.

The new concepts are Pharm Table from Elizabeth Johnson, Tre Pizzeria from Jason Dady and Southtown Market from Johnny Hernandez. The airport held ribbon-cutting ceremonies for the additions, which are now open to travelers.

The openings are part of the airport’s multibillion-dollar improvement plan and its long-running effort to give passengers a stronger sense of place through food. HMSHost is managing the airport’s food-and-beverage program.

What opened

Pharm Table brings Johnson’s plant-forward restaurant concept into the airport.

Tre Pizzeria uses the same recipes and ingredients associated with Dady’s Boerne pizzeria, with service adapted for airport travelers and a focus on made-to-order food.

Southtown Market replaces Hernandez’s former La Fruteria airport concept. Hernandez remains involved at nearby La Gloria.

Why it matters

The airport’s concessions strategy has been moving away from a chain-heavy feel and toward locally owned brands that reflect San Antonio’s identity.

For travelers, that means more local options inside the terminal. For the chefs, it means exposure to a steady stream of airport traffic and a new revenue source in a high-profile public venue.

The rollout is also tied to the airport’s larger terminal-improvement effort, which is expected to continue through 2026 with additional dining and retail concepts.

What’s next

Earlier reporting had already identified these concepts as part of a phased rollout, and more airport openings are expected later in the year.

Airport officials have not publicly detailed final opening dates for every remaining concept in the pipeline, but the current openings show the local-chef strategy is moving from planning into execution.