With a jazzy, eclectic atmosphere, extensive wine list, deep, dark wood decor, a long brass bar and a pop of color-- Le Grand Comptoir makes its “grand” entrance in the United States.

The French bistro is straight from Paris and boasts its first location which features a tastefully appointed wine room at George Bush Intercontinental Airport’s (IAH) Terminal C South.

“We’re excited that IAH was the first airport in the U.S. to welcome Le Grand Comptoir to the traveling public,” says Randy Goodman, commercial development manager for the Houston Airport System. “The vision we have for Houston’s airports is fresh, new and innovative. With this new addition plus plans we have for the future is helping us achieve this goal.”

The menu at Le Grand Comptoir includes crisp salads, marinated tuna tartar, cheese filled puff pastries topped with almonds and roasted red peppers and was designed by executive chef Tom Ryan who was internationally trained.

“The atmosphere is just as important as superb service and great food,” says David Roberts, Director of operations for SSP America at IAH. “We’re trying to change the face of concessions at airports by bringing sharp design and attention to detail, that’s why we keep our bottles around 61 degrees to extend the life of the wine.”

Houston is a great venue for SSP America and they are a fast growing company. They chose Houston to be the pilot because of its accessibility, location of the restaurant, and high passenger traffic.

“I’m stopped all the time by passengers telling me how great the food is, the atmosphere, our vast wine selection and we don’t overcharge,” says Roberts. “We want to make sure that people feel like they are getting a great value for their money.”

The last 6 months have been quite busy for SSP America with the opening of 7 restaurants. The next one is the Real Food Company, a 6,200 square foot restaurant with 11 different service stations which will employ about 160 people in August.