From chef-driven menus to light jazz

The newest foodie destination? Check out the airport as IAH goes gourmet inTerminal C

A sign advertising the new IAH coming Palm Bar & Grille, which will be only thesecond airport location ever for the steakhouse.
Photo by Nic Phillips
Airport food is going away from the fast food McDonald's days of the recentpast.
Photo by Nic Phillips
Now the airport's a near foodie destination of its own.
Photo by Nic Phillips

Business travelers, this one's good news: good airport food is no longer an oxymoron.

With airlines cutting connecting flights and charging for things that used to be free — including most food options not consisting of a bag of peanuts — airports have stepped up to the plate to provide travelers quality meals, drinks, and even, just maybe, some relaxation.

Bush Intercontinental is at the forefront of these changes. The effort to advance and update food options began in 2008, and since January 2009 nearly a dozen restaurants have opened or will be open soon in Terminal C.

Soon IAH will open the second-ever Palm Bar & Grille, an airport-sized version of the famed steakhouse serving prime cuts of meat, Italian favorites, seafood and a full bar menu in a decidedly un-airport-like setting. There are already signs up in the airport touting the impending arrival of a Palm. The New York-based steakhouse opened its first ever airport locale at JFK International Airport in May.

The Palm's addition is due to IAH's partnership with SSP America, a company that specializes in the "food travel" industry and that works with popular chains to adapt their specialties to airport constraints without compromising quality. At IAH, SSP has also brought in the California pizza chain Z Pizza, Einstein Bros. Bagels and West Coast fave Peet's Coffee.

They also develop their own signature brands, two of which recently made their American debut at IAH. At The Real Food Co., travelers can watch their meals from an 80-foot counter as they are created in the exhibition kitchen, with no less than eight chef-driven menus, from pizza and sushi to baked potatoes and sandwiches. Already widely popular in Europe, SSP retooled the brand to suit American tastes.

Le Grand Comptoir, which opened in 2009, has also earned buzz as Travel + Leisure's title of "Best New Snack Spot" in their list of the top 10 airport hot spots. Upscale and contemporary, it boasts mahogany fixtures, bistro fare, light jazz and hundreds of wine options. (Just ignore the lime green leather stools.)

It may not be the new Washington strip, but it's the kind of place that might make a two-hour delay much better.

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flying into Houston

Chopped champion's Indian-spiced fried chicken joint opens in Midtown

One of Houston’s most dynamic chefs has unveiled his take on fried chicken. Pok Pok Po is now open in Midtown.

Located at 3201 Louisiana, the restaurant is the latest concept from chef and Chopped champion Jassi Bindra and business partners Surpreet and Preet Paul Singh, the trio behind Indian fine dining restaurant Amrina in The Woodlands. Bindra’s fried chicken recipe uses a gluten-free flour and starch batter that’s seasoned with Indian Kashmiri red chili powder along with other herbs and spices. It’s pressure cooked to ensure the meat stays both juicy and crispy.

The certified halal chicken is available as strips, sandwiches (made with thigh meat), and chicken breast bites.Those looking for a heartier meal, can get their chicken served on top of sidewinder fries or in the “Rice & Shine,” which includes basmati rice and Bindra’s “Desi kimchi.” Beverage options include Akra, an American-style lager that’s brewed in India, cannabis-infused drinks from 8th Wonder and non-alcoholic options such as sodas and a mango lassi.

“At Pok Pok Po, we’re creating something that’s not just a meal but an experience,” Bindra said in a statement. “We’ve taken everything people love about fried chicken and given it a twist with bold, gluten-free recipes and flavors that truly speak to the diversity of Houston.”

While most counter service restaurants are designed primarily for to-go, Pok Pok Po’s 55-seat dining room caters to those who want to enjoy their meals. It features banquette seating and a white-and-black motif that will also be present at Bol, the restaurant’s sister concept that’s opening soon.

The two restaurants occupy part of the former Artisans space. Medium Rare, an affordable steak frites restaurant from Washington, D.C., recently opened next to Bol and Pok Pok Po.

Courtesy of Pok Pok Po

Pok Pok Po is now open in Midtown.

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