US airline operator United Airlines and restaurateur OTG have continued the transformation of the guest experience at George Bush Intercontinental Airport, Texas, with the opening of restaurant concept Gavi in Terminal E. The Southern Italy-inspired menu and open architecture is intended to recall an outdoor Italian terrace bar.
Developed with Houston chef Ryan Pera of Revival Market and Coltivare, Gavi features a selection of dishes that pair local ingredients with traditional family recipes.
To start, Gavi guests are met with a range of antipasti including Arancini stuffed with pesto and pecorino; Italian sausage and pepperonata; and roasted carrots with ricotta salad and romanesco.
Mains feature a variety of freshly-made pizzas ranging from a classic Neapolitan-style margherita to The Formaggi, comprising fresh mozzarella, taleggio, pecorino, gouda, fontina, aged parmesan and provolone.
Traditional house-made pastas round out the menu and include a traditional amatriciana made with fresh rigatoni, and a hearty spaghetti carbonara.
Designed in collaboration with architect and design firm Rockwell Group, the 110+ seat concept offers a contemporary patio dining experience with sweeping black canopies and abstracted trees.
To further accentuate the space and give Gavi guests that al fresco feel, large vases housing lemon trees are scattered throughout, all backed by an abstracted ceramic wall featuring a mosaic of falling leaves in shades of white and green.
Gavi also features a grab-and-go CIBO Express Gourmet Market, offering travelers a speedy solution to grabbing a bite.
