Dining at Logan International Airport can be hit-or-miss depending on which terminal you find yourself in, but Terminal C is about to receive a new addition in the form of Shojo, the Chinatown favorite owned by Brian Moy.
Known for its modern Asian food with a decadent twist — think duck fat fries, miso-buttered ramen noodles, and pork belly dumplings — Shojo will offer many of the restaurant’s signature dishes at Logan, along with grab-and-go meals designed for travelers who need to catch a flight. Executive chef Mike Stark has added breakfast items to the airport location’s menu, including an egg puff waffle (with the option to add fried chicken); a bacon, egg, and cheese bao; and a hash brown sandwich. There will also be an all-day congee menu, including breakfast congee with bacon and eggs, and a lunch congee with Shojo’s signature shadowless sauce and kimcheese. Other dishes will include the Shojonator Burger, Thai veggie spring rolls, and a Baja fish gordita, and a refrigerated case with pre-packaged meals will be stocked for those who are racing to the gate.
Located near gate C19, Shojo will also have an impressive bar program, with beverage director Mike Patterson curating a list of wine, beer, Japanese whiskeys, and classic cocktails, like old fashioneds, margaritas, Irish coffees, and negronis. A couple of Bloody Marys will also be on the list — a welcome addition for travelers who have a morning flight.
“We’re honored to have the opportunity to open Shōjō at Boston Logan International Airport,” said Moy in a press release. “With the brand already recognized by students and international travelers who visit our city, our hope is that this location creates more opportunities for us to engage meaningfully with guests who are already familiar with us, as well as attract new diners.”
Moy, who opened the first Shojo in 2012, has opened two other Chinatown hot spots in recent years: BLR (Best Little Restaurant) in 2016 and Ruckus noodle bar in 2017. The second location of Shojo will be open at Logan seven days a week, from 5 a.m. to 30 minutes before the last departure.