USA. United Airlines and OTG today revealed plans to enhance the dining offer at United Airlines’ terminals at Houston George Bush Intercontinental Airport.
The new concepts in terminals C-South and E will feature eight new restaurants, inspired by Houston chefs and local flavours. These will complement the offers already announced for United’s new C-North Terminal.
OTG’s flo tech system, featured across nearly 8,000 iPads at restaurants and gate lounges throughout all three terminals, will also be integrated into the customer experience. C- North is slated to open in March 2017, and the plans for C-South and E are expected to be completed in the second half of 2017.
“We continue to improve the customer experience for travellers at our Houston hub,” said United Vice President of Corporate Real Estate Gavin Molloy. “The additional dining and retail options planned for Terminals C-South and E, combined with the offerings we’ll feature in our brand-new Terminal C-North, will provide an unparalleled ‘taste of Houston’ for local travellers and visitors alike.”
“Our team at OTG has been working hard for months to bring Houston a reimagined terminal experience at Bush Intercontinental,” said OTG CEO Rick Blatstein. “With the announcement of these expanded concepts, we are one step closer to making that a reality for Houston’s travellers.”
Plans for the terminals include a variety of new dining venues with notable chefs developing the restaurant concepts and menus. They include:
*Magnolia Meatball Shop by Chef Christopher Williams: described as “an intimately scaled venue that will offer a fresh twist on a classic comfort food and draw design inspiration from the chef’s table concept”.
*Agave by Restaurateur Sharon Haynes: a casual taqueria, with a focus on steak, chicken and mixed veggie fajitas.
*H-Burger by Chef Antoine Ware: a “ranch-to-table” restaurant offering a menu of local, fresh and natural dishes with a Houston spin.
Q by Chef Greg Gatlin: featuring traditional southern barbeque staples.
*Gavi by Chef Ryan Pera: a Houston take on Italian cuisine featuring a combination of local foods and traditional family recipes. House-made pizza, pasta, and antipasti will be served, paired with a wine bar offering a wide selection of wines by the glass as well as cocktails.
*Yume by Chefs Chris Kinjo & Mike Tran: a sushi exhibition kitchen and ramen bar with an Asian Biergarten that will focus on local and Japanese-sourced ingredients paired with rotating selections of international beers and imported sake.
*Tanglewood Grille by Chefs Seth Siegel-Gardner & Terrence Gallivan: featuring hand-cut steaks, build-your-own burgers, fresh seafood and farm-to-table greens.
*Beerhive: focused on locally sourced small and large batch brews, Beerhive’s menu will include bar pies, sandwiches, salads and more.
Previously announced venues to be located in the new C North Terminal, which will open in early 2017 include:
Vida Taqueria by Chef Roland Laurenzo
Pala by Chef Ryan Pera
Bam Bam by Chef John Nguyen
Olio by Chef Monica Pope
Ember by Chef Chris Shepherd
Across the terminals, design is being led by Rockwell Group. The architecture will include “social media moments” to provide a backdrop for travellers to snap and share photos of their travel experience.
In addition, United and OTG have collaborated to offer benefits for United MileagePlus members at Bush Intercontinental. Customers can use award miles to purchase items at select CIBO Express Gourmet Markets.
OTG has already rolled out several new concepts across Terminals E, B-South and C-South, including two Tagliare’s, a World Nectar, Republic Grille and seven CIBO Express Gourmet Markets. The markets feature locally sourced items from small businesses throughout Houston and the surrounding area.