SMOOTH LANDINGS
3 top chefs debut new restaurants inside the San Antonio airport

Tre Pizzeria brings chef Jason Dady's flatbread pizzas to the San Antonio airport.
The San Antonio International Airport is upgrading its layover dining from coach to first class. A trio of acclaimed Alamo City chefs — Johnny Hernandez, Jason Dady, and Elizabeth Johnson — have opened new restaurants in Terminal A, part of an initiative to bring more local flavor to the travel hub.
Hernandez’s Southtown Market will welcome passengers who want more than a soggy sandwich when making a late arrival, offering fresh South Texas-inspired snacks, travel essentials, and grab-and-go drinks 24 hours a day. Those who can catch the eatery during regular 5 am-9 pm hours can relax at the bar and enjoy a beer or a signature margarita.
Dady’s Tre Pizzeria is an offshoot of Tre Trattoria, his Italian flagship at the San Antonio Museum. The quick-service counter offers a curated version of its sibling restaurant, dishing out pastas and flatbread pizza.
Similarly, Johnson’s Pharm Table is a speedier counterpoint to her Southtown café. The casual concession offers healthier takeaway options and drinks guided by the chef’s ayurvedic principles.
The openings come as SAT slowly shifts its dining options away from national chains, a strategy increasingly seen in airports like Seattle, Atlanta, and Austin. Terminal A already has a glut of local favorites, including Smoke Shack, Boss Bagels, Merit Coffee, and Hernandez’s Super Bien Mex Cantina and La Gloria.
Terminal B is also getting a dining glow-up with new additions like 2M BBQ, Bakery Lorraine, The Tasting Room from Becker Vineyards, and Popeyes (we’re not mad). The concessions will join the recently opened Feliz Modern from San Antonio entrepreneurs Ginger and Mario Diaz.
