HMSHost adds two new F&B outlets at Cincinnati/Northern Kentucky International

USA. HMSHost has added two F&B outlets – Hop & Cask and Blaze Pizza – at Cincinnati/Northern Kentucky International Airport.

Hop & Cask is located in Concourse B by gate 17. It celebrates the region’s distilling heritage with a selection of bourbons and whiskeys, and highlights local, regional and national brewery offerings on tap and in bottles.

Craft cocktails include Old Fashioned with Buffalo Trace Bourbon, Angostura bitters, cane sugar simple syrup, cherry, and orange; Angel’s & Demons with Angel’s Envy, Combier, Aperol, Hellfire Shrub, and orange; and Peaches & Beam with Jim Beam, peaches, basil, and apple juice.

Sense of Place: Hop & Cask celebrates the region’s distilling heritage.

Hop & Cask’s food menu includes Bavarian Pretzel Sticks with warm spiced beer cheese and smoked paprika; a Hophaus Board with salami, capocollo, prosciutto, Boursin, smoked Gouda; and cider slaw, served with a garlic crostini and Beer Cheese Soup, with goat cheese crumbles and a herb pitta wedge.

The outlet overlooks the tarmac and its walls are adorned with artefacts from the Bourbon Trail, a Kentucky Distillers’ Association programme to promote the region’s bourbon industry.

The Concourse A-located Blaze Pizza offers artisanal pizzas made in an open-flame oven, which is also the restaurant’s centrepiece. Pizzas are ready to eat in 180 seconds, according to HMSHost, and the outlet offers gluten-free dough and vegan cheese, as well as a selection of salads.

Blaze Pizza is a new fresh, quick-service dining option at Cincinnati/Northern Kentucky International.

HMSHost Vice President Business Development Bryan Loden said: “With summer travel upon us, HMSHost is honoured to continue our partnership with CVG to bring a variety of new and exciting food & beverage options to satisfy any traveller.

“With Hop & Cask, we’re adding an authentic Sense of Place for both local travellers and visitors with a great selection of the region’s world-class spirits. With Blaze Pizza, we’re giving travellers a fresh, quick-service dining option.

CVG Chief Executive Officer Candace McGraw commented: “With our record-breaking passenger growth, and our mission to provide an unforgettably positive travel experience, CVG is thrilled to be working with our concessionaires to add additional dining options for travellers in both concourses.”

Later this year HMSHost will also open a Christian Moerlein Malt House Taproom at the airport, where it already operates the Outback Steakhouse, Chick-fil-A, and Starbucks coffee shops.

NOTE: The Moodie Davitt Report also publishes The Foodie Report, the world’s only media focused on airport (and other travel-related) food & beverage. The Foodie Report e-Newsletter is published every two weeks and The Foodie Report e-Zine every month.

Please send all news of food & beverage outlet openings, together with images, menus, video etc to Martin@MoodieDavittReport.com to ensure unrivalled global exposure.

The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. This year’s FAB took place on 20-21 June in Helsinki.

 

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