New SFO Terminal "T2" Opens April 14, 2011. 

From 1954 to 2000, San Francisco Airport's Central Terminal was the departure point for San Franciscan's heading abroad. When it first opened in 1954, it was the main terminal for San Francisco Airport, but as the airport expanded, it eventually became the International Terminal which it remained until the completion of the new International Terminal in 2000. 

For the past 11 years it has been closed awaiting renovation.This month it springs back into action. In 2008, to accommodate growth in passenger traffic and airline demand for gates, SFO embarked on a $383 million project to renovate Terminal 2 into a state-of-the-art domestic terminal.  Virgin America and American Airlines will share the new 14-gate space that will officially open for flights on April 14th.

Terminal 2's 640,000 square feet will have a capacity of 5.5 million passengers per year, and a projected 3.2 million passengers in the first full year of operation. The 14 gates will serve mostly narrow-body aircraft but will have the capability to accommodate Boeing 747-400 sized aircraft.

         SFO Terminal Under Construction in 1954.

Creature comforts will abound in Terminal 2 with 30,793 square feet of retail development, including 12 restaurants, 9 retail stores, a gourmet marketplace with wine bar and spa. A pedestrian bridge connects to the AirTrain which connects to BART. Closest Short-term Domestic Parking is in the "D" area.

The newly renovated terminal will also also expand the Airport Museums Program and feature local and national artists of outstanding merit.  Important works from the Airport's collection will be re-installed plus three large signature artworks will be added to the Terminal's glass façade, entry lobby mezzanine area and in the post security recompose area.

It is anticipated that Terminal 2 will achieve LEED™ Gold Certification.  Sustainable features include paperless ticketing and preferential parking for hybrid cars. 

In keeping with the Bay Area's reputation for great restaurants offering the finest and freshest seasonal ingredients that are produced sustainably and locally, Terminal 2 will have the first airport dining program in the country to recruit food vendors offering atisan foods from local sources.

T2 Post-Security Culinary offerings include:

Napa Farms Market: Napa Farms Market is a celebration of locally grown and produced artisan foods and wines.  It celebrates the Bay Area’s freshest culinary traditions by bringing such well-known artisan brands as Equator Coffee, Three Twins Ice Cream, Acme Bread, Cowgirl Creamery Cheese, Kara’s Cupcakes, Mighty Leaf Tea, Frog Hollow Farms produce, Napa Valley Vintner’s Association wines and Tyler Florence’s Rotisserie of Napa together in one emporium. Additionally, San Francisco-based Vino Volo wine bar, which opened its first location in 2005, will adjoin Napa Farms Market. The market, an extension of the Bay Area’s innovative food community, lets travelers create their own picnics-to-go, find special gifts to bring home a culinary memory of San Francisco or relax over a fine glass of wine.Napa Farms Market has been developed and will be operated by Tastes on the Fly, LLC.

Tyler Florence’s Rotisserie of Napa: In 2010, Chef Tyler Florence opened his 2nd  Bay Area location, Rotisserie & Wine in Napa, CA. It features uncomplicated recipes, bright flavors and fresh plates of food; a place where great product meets tried-and-true-techniques. The inspiration for the menu is taken from the Southern dining concept of “meet and three” – a selection of meat and 3 sides for a meal. The Terminal 2 outpost of Rotisserie will be part of Napa Farms Market.
 
Lark Creek Grill: Lark Creek Grill, the 14th restaurant in the Lark Creek Restaurant Group, will offer many Lark Creek classic dishes and a wide-ranging menu to please all guests with choices from garden-fresh sandwiches to sustainable seafood to sizzling steaks. The offerings are designed with the airport passenger in mind – fresh, healthy and portion-appropriate. It will feature an all-American wine list and full bar, and service will be cognizant of the traveler’s need for speed without feeling rushed. In addition to table service for approximately 120 guests, Lark Creek Grill offers takeaway options. Lark Creek Grill has been developed and will be operated by Tastes on the Fly, LLC.

VinoVolo: Vino Volo revolutionized the airport wine experience by developing comfortable post-security retreats for travelers combining a cozy wine lounge, restaurant and boutique wine shop. They offer wines by the glass, in tasting flights and by the bottle. In SFO, their home airport, they will offer a rotating menu of 22-24 wines grouped by tasting flights. The Vino Volo wine bar will be a part of Napa Farms Market.

Kara’s Cupcakes: Kara’s offers the most mouth-watering cupcakes in San Francisco. Founded by executive pastry chef, Kara Lind, Kara’s Cupcakes lovingly creates each batch of cupcakes by hand every day, using only the finest ingredients. Their ingredients are sourced from local producers and whenever possible are sustainable and organic. Kara’s Cupcakes will be offered as part of Napa Farms Market.

Equator Estate Coffee & Teas: a successful women-owned company dedicated to quality, environmental sustainability and social responsibility. They produce distinctive organic coffees and teas from growers who practice responsible land stewardship and bio-friendly farming techniques. Equator Coffees and Teas have won over some of the countries best chefs including Thomas Keller, Traci des Jardins and Elizabeth Falkner. In 2009, Equator Coffee was named Roaster of the Year by Roast Magazine. Their outpost in Napa Farms Market is their first retail café and will offer the more time-consuming pour-over coffee.

Cowgirl Creamery: Sue Conley and Peggy Smith started Cowgirl Creamery in Pt. Reyes Station in 1997 in a small barn that was converted into a small plant for hand-crafted cheeses. Today, they continue to make a small collection of artisan, environmentally responsible cheeses. They are distributed to over 60 of America and Europes’s most prized producers as well as retail outlet in the San Francisco Ferry Building Marketplace. Their cheeses will be offered in Napa Farms Market.

Acme Bread: Founded by Steve and Suzie Sullivan in 1983 to bake bread for restaurants and stores who wanted to offer better bread than was generally available on the wholesale market at the time, Acme has grown to become the supplier of dozens of Bay Area restaurants including Chez Panisse and scores of grocery stores and farmers markets. Acme’s quintessential Bay Area Breads will be offered within Napa Farms Market.
 
Cat Cora: The Cat Cora concept is a sophisticated culinary experience that focuses on using fresh and organic ingredients within its creation of innovative tapas plates and truly groundbreaking cocktails. The lounge has a strong emphasis on using locally sourced ingredients wherever possible. With its gorgeous views of the Bay Area hills, travelers will be mesmerized by the marriage of design, form, function and delicious culinary offerings.
 
Andalé: A veteran concession at SFO with locations in the International Terminal and Terminal 3, Andale has a lengthy tradition of serving healthy, flavorful Mexican dishes in the Bay Area. Andalé was founded in 1987 by three friends—Luis, Ignacio and Pedro—all hailing from San Jose de Gracia in Central Mexico. While all Andale locations are committed to supporting local enterprises, their T2,
location will put an even greater focus on using local meats and locally grown fruits and vegetables.
 
Burger Joint: Step back into retro at this 1950’s burger spot! With five popular locations in the Bay Area, this T2 quick-serve spot will offer diners enjoy broiled Niman Ranch burgers, fries and more.

The Plant Café Organic: The fourth restaurant in the team’s portfolio, The Plant Café Organic will offer T2 passengers delicious, fresh, wholesome dishes and freshly made juices – all organic and at affordable prices. The Plant’s menu is almost entirely organic and relies heavily on what is available from local farms, dairies, and ranches. The signature Plant Burger, made with lentils, mushrooms, bulgur, beets and cashews, garnished with avocado, roasted onions, aioli and cheese, is "cooked by solar power.”
 
Pinkberry: Founded in West Hollywood in 2005, Pinkberry offers a refreshing new take on the old idea. Gluten free and made from fat free milk, Pinkberry produces uniquely flavored frozen yogurt and makes it the foundation of its fresh menu. It is the perfect nutritious snack, wholesome dessert or light meal. Pinkberry was rated the #1 Frozen Yogurt concept by Zagat in 2009 and is considered one of the hottest yogurt concepts in the world.
 
Wakaba: Wakaba in T2 is the sister to Sankaku Sushi & Noodle restaurants which are located in SFO’s Terminals 1 and 3. They are owned by Kimiko Hattori, her son Hiro Hattori and Nula Makha who launched their first two restaurants “Sanraku” in 2004. Like its sister restaurants, Wakaba will serve authentic and healthy Japanese dishes from sushi, to Udon noodle soup, to Donburi.
 
Peet’s Coffee: Founded in 1966 in Berkeley, California, this specialty coffee roaster and retailer
has a fiercely loyal and devoted following known as Peetniks . Peet’s in Terminal 2 will bake fresh pastries on site. Peet's is also located in SFO's Terminal 1 and Terminal 3.