Tony’s Wine Cellar & Bistro opens at George Bush Intercontinental

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Concessionaire SSP America officially opened Tony’s Wine Cellar & Bistro today (August 31) in Terminal D at George Bush Intercontinental Airport in Houston, Texas.

Created in partnership with renowned Houston restaurateur Tony Vallone, the full service, 1,300ft2 restaurant serves a selection of bistro-style dishes created specifically to complement a fine selection of wines. This includes small plates of artisanal cheese and light salads, as well as sandwiches filled with prime rib sliders and Kobe beef sliders. The wine cellar ranges from Italian Proseccos, Californian Chardonnays, Pinot Grigios, Pinot Noirs and smooth Cabernet Sauvignons to French Marsanne and Argentinian Malbec.

Vallone said, “We have designed a wonderful sanctuary at George Bush Intercontinental Airport with food and wine that everyone can enjoy. I am so proud to put my name behind this great project.”

Michael Svagdis, president and CEO of SSP America, said, “Tony Vallone is an icon within the Houston culinary scene, and his reputation is synonymous with dining excellence. SSP America is proud to have partnered with such a laurelled leader in bringing this concept to the airport.”

Randy Goodman, concessions general manager for the Houston Airport System, the airport operator, said, “Tony’s Wine Cellar & Bistro offers an extensive wine list at multiple price points and a menu that pays homage to the bistro-style art of small plates.”

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Helen has worked for UKi Media & Events for nearly a decade. She joined the company as assistant editor on Passenger Terminal World and since progressed to become editor of five publications, covering everything from aviation, logistics and e-commerce to meteorology. She has a love for travel and property and has redeveloped three houses in three years. When she’s not editing magazines, she’s running around after her two boys and their partner in crime, Pete the pug.

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