New gates, concessions open at Salt Lake City International Airport
Oct 28, 2025, 7:05 PM | Updated: 7:10 pm
Visitors to Salt Lake City International Airport will see 10 new gates and new concession stands in Concourse B. (Andrew Adams/KSL TV)
(Andrew Adams/KSL TV)
SALT LAKE CITY — Airport administrators on Tuesday officially opened 10 new gates and surrounding concessions at Salt Lake City International Airport as a long-term redevelopment project continued to approach its conclusion.
The gates in Concourse B were already busy with travelers late Tuesday morning as officials held a ribbon-cutting event marking the opening of the gates as well as more than a handful of new concessions, including storefronts for Aubergine Kitchen, Moab Brewery, Art of Aesthetics, Good Earth Market, Hudson and Utah National Parks.
“We’re extremely proud with how this project is turning out,” said Bill Wyatt, executive director of the Salt Lake City Department of Airports. “We’re very happy with the introduction of these new concessions.”
Local businesses were excited about the visibility their new locations would provide.
“We’ve been serving the Salt Lake area and the entire state with beer for over 30 years, and for us to be able to have a space here in Salt Lake in this beautiful new airport we have is game-changing for us,” Moab Brewery President Scott Davis told KSL TV.
Workers also opened a new sensory room in the area, the airport’s third.
On Monday, Delta opened its second Sky Club at the airport, and American Express on Tuesday opened an 18,000 square-foot Centurion Lounge, the 31st such location at airports across the country.
“I think you’ll all agree our teams have done an incredible job in bringing this space to life,” American Express Travel president Audrey Hendley said to reporters.
The lounge — available to eligible cardholders — featured elevated dining, cocktails and coffee as well as showers and quiet spaces for travelers to decompress.
James Beard Award-winning chef Sarah Grueneberg of Chicago, Ill., helped influence the cuisine. She offered samples Tuesday of a marble rye toast with ‘everything spice,’ herby goat cheese, smoked salmon, dill, lemon zest and capers.
“I travel a good amount of time, so you kind of have to channel being a chef and being a traveler at the same time,” Grueneberg said. “That’s really where the inspiration comes from — is how to think about things that are bright, maybe different textures, but ultimately you’re going to feel good after you eat it.”
Airport officials said the original redevelopment project of the airport, which first broke ground in July 2014, still had about a year to go before completion.
When the final 11 gates and 6 concessions are added in October 2026, officials said there would be a total of 94 aircraft gates — nearly double that of the old airport.
The project has cost a total of $5.1 billion, according to numbers furnished by the airport.
Travelers passing through the newly opened area remarked that something had changed, though the new section looked much like the rest of the airport.
“It’s nice to have representation of the local feel of the valley,” said Vicki Shurtliff of the nearby dining options as she headed toward a gate with her husband, Tom, to fly to Hawaii.
Laine Perkins admitted she rarely flies out of the B gates but also noted a difference in appearance from what she remembered.
“All the cafes look new, all the restaurants look new, so I was like, ‘okay,’” said Perkins, who was traveling with friends to Las Vegas. “It looks good. I like it a lot.”
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