USA. OTG has opened two food & beverage concepts at Houston George Bush Intercontinental Airport’s Terminal C-South – El Premio and Forno Magico.

Terminal C serves as United Airlines’ main base of domestic operations at the airport.

Both concepts were developed by OTG VP of Culinary and James Beard Award-winning chef Nate Appleman.

El Premio’s offering is inspired by Houston Tex-Mex. The menu features staples such as Classic Queso with green chili and housemade chips and fresh chicken or skirt steak fajitas served with fresh tortillas from Houston Tex-Mex “institution” El Tiempo.

The menu also offers Crispy Cauliflower made with mole poblano sauce, toasted almonds and cotija cheese and Jalapeño Cheese Curds, served with warm spicy tomato sauce. Travellers in a hurry can use El Premio’s grab-and-go counter, which offers build-your-own Tex-Mex bowls.

Directly adjacent is Forno Magico (pictured below), which offers a selection of Neapolitan style pizzas, salads and small plates. Pizzas include classics like Margherita, Pesto and Prosciutto & Arugula; while salads feature a classic Caesar and Antipasti Chopped that includes radicchio, olives, chickpeas, salami, provolone, radishes and tomatoes.

Small plates on the menu include Cauliflower Cacio e Pepe and Burrata & Roasted Peppers served with pizza bread.

Both concepts were developed in collaboration with architecture and design firm Daroff Design Inc. El Premio was conceptualised as a modern interpretation of a traditional eclectic Tex-Mex dining experience. Hand-made Mexican tiles and custom-designed murals painted on white washed brick cover the walls.

The entrance exterior features reclaimed painted barn wood and aims to create a “rustic Texan vibe”.

Forno Magico’s design features an upscale twist on a modern Italian, with a black and white tiled floor, matching white subway tile, black metal and warm oak wood accents. The open kitchen concept incorporates the pizza ovens into the restaurant design, adding an element of theatre to the dining experience.

“At OTG, our passion has always been bringing a true Sense of Place to the airport terminal,” said OTG CEO Rick Blatstein. “We’re proud that these two new concepts give guests passing through a real sense of the feel and flavours Houston is known for.”

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 Newsletter is published every two weeks and The Foodie Report eZine every month.

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The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. Last year’s FAB took place on 20-21 June in Helsinki. FAB 2019 will be held in Dallas, hosted by Dallas Fort Worth International Airport on 26-27 June.