[Urbannizer]

Eight new restaurants revealed for United's second phase at IAH

Chicago-based United Continental Holdings Inc. (NSYE: UAL) and New York-based OTG, which specializes in airport redesigns, have revealed eight restaurants that will open in the second phase of the ongoing renovation at George Bush Intercontinental Airport.

Additional projects will continue through 2021, as existing restaurant leases throughout the terminals expire, according to Rick Blatstein, OTG’s CEO. Altogether, the projects will cost $120 million when completed, Gavin Malloy, United’s vice president of corporate real estate, previously told the HBJ.

In addition to the eight new planned restaurants in Terminals C South and E, United and OTG will also renovate the holding areas for passengers waiting to board flights, Malloy said.

Agave

Agave from restaurateur Sharon Haynes, who started Taco A Go Go in Houston in 2006, is a casual taqueria that will focus on fajitas. Agave will be in terminal C South.

H-Burger

H-Burger, a burger bar with ranch-to-table offerings with a Houston twist, will be in Terminal C South. H-Burger is from Houston Chef Antoine Ware, the chef behind Harold's Heights.

CIBO Express

A new concept to IAH as part of the renovations are the CIBO Express Gourmet Markets, where United customers can use reward miles to purchase food and other items. Terminal E will also include a CIBO Express Gourmet Market.

Magnolia Meatball Shop

Magnolia Meatball Shop will offer comfort food and will be in Terminal C South. Magnolia Meatball Shop is a concept from Chef Christopher Williams, who co-founded Lucille's Restaurant in Houston.

BeerHive

In Terminal E, BeerHive is a locally sourced craft beer bar. It will also include bar pies, sandwiches, salads and other foods.

Gavi

Gavi is an Italian concept by by Chef Ryan Pera and will be in Terminal E. Pera is the chef behind Houston restaurants Coltivare and Revival Market. Gavi will also have a wine bar.

Q

Q is a project by Chef Greg Gatlin of Gatlin's BBQ and will be in Terminal E. Q will include fresh-smoked meats made in a custom smoker along with signature rubs.

Tanglewood Grille

Tanglewood Grille is a collaboration between Chefs Seth Siegel Gardner and Terrence Gallivan. The chefs met developing Maze at the London Hotel in New York and are behind Houston's Pass and Provisions. Tanglewood Grille will be in Terminal E and serve hand-cut steaks, burgers, fresh seafood and farm-to-table greens.

Yume

Yume will be in Terminal E and is a sushi and ramen kitchen with a focus on Japanese-sourced ingredients. Yume will also have an Asian biergarten and is a collaboration between Chefs Chris Kinjo and Mike Tran. Tran is also the chef at Tiger Den, a Houston yakitori and ramen restaurant and Kinjo is behind Houston's MF Sushi.