USA. SSP America has collaborated with Tony Vallone, a key figure within Houston’s culinary scene, to open a new restaurant at George Bush Intercontinental Airport.
The full service, 1,300sq ft Tony’s Wine Cellar & Bistro is located in Terminal D. It features seating around the bar and at tables both inside the restaurant as well as outside the entrance, for what SSP said was “intimate café style, al fresco dining”.
Vallone is renowned for his wine cellar, and the Terminal D restaurant will feature a wide selection of wines across all price ranges. The menu of bistro-style dishes has been created specifically to complement the wines.
Vallone said of the opening: “We have designed a wonderful sanctuary within [the airport] routed in food and wine that everyone can enjoy. I am so proud to put my name behind this great project.”
SSP America President and CEO Michael Svagdis said: “Tony Vallone is an icon within the Houston culinary scene, and his reputation is synonymous with dining excellence. SSP America is proud to have partnered with such a laurelled leader in bringing this concept to [the airport]. Houstonians expect a memorable experience from Tony Vallone, and we promise to deliver.”
Houston Airport System Concessions General Manager Randy Goodman said the restaurant fit well with the company’s “efforts to provide our passengers with a wide variety of both world-class products and world-class service, and promote a world-class feel to a city and airport recognised for growth and innovation worldwide”.
*Footnote: The Foodie Report is the sister title of The Moodie Davitt Report. It is the world’s only media focused on airport (and other travel-related) food & beverage. It co-organises the annual Airport Food & Beverage (FAB) Conference & Awards. We have exciting expansion plans for The Foodie Report coming soon.
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