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Small Eatery Makes Big Splash

“Urban Crave” comes to Bush Intercontinental Airport

April 6, 2011

© Houston Airport System
Urban Crave specializes in serving up street cuisine with a contemporary twist.
Bold flavors and fun, beautiful dishes…that’s how executive chef, Kyle Ritter describes the menu he created at Urban Crave restaurant.

The latest eatery at George Bush Intercontinental Airport may be small in size, but the authentic street cuisine speaks loud and clear.

“We are pleased to partner with Houston Airport System to debut Urban Crave to the traveling public,” says Pat Murray, executive vice president of SSP America. “Urban Crave’s hip, edgy vibe allows travelers to let go of the stress and dig into delicious, fresh, street-inspired dishes.”

Urban Crave is part of the SSP America family along with The Real Food Company and LeGrand Comptoir in Terminal C South.

“This concept is the first of its kind in any airport in the world,” says Randy Goodman, concessions manager for the Houston Airport System. “We’re pleased to continue offering new and innovative restaurants at Bush Airport.”

With a passion for food, Urban Crave provides SSP the opportunity to complement their existing restaurants with a rustic, edgy vibe to fulfill a different consumer segment.

Urban Crave serves up iconic street cuisine with fresh ingredients and contemporary twists. The concept focus is decidedly on the culinary, where guests are directed inward around a central bar and can see their food prepared in front of them.

“It’s all fresh and mobile. For example, we make our chipotle crab cakes with fresh lump crab meat,” says Ritter. “We add bread crumbs, spices, chipotle sauce and brioche bread and you can travel with it.”

Whether it’s their “haute dogs,” which are 10 inch corn dogs wrapped in bacon and deep fried or their Angus burgers with all of the toppings layered inside the beef, Ritter has his hands in the kitchen.  “The haute dogs are fantastic,” says traveler Peter Strauss who was on his way to Kuwait. He took two to go with a basket full of French fries.

Father and son, Ethan and Steve West were heading to Johannesburg, South Africa and stopped for the steak and cheese sandwich. “It really hit the spot,” says Steve. “It was great.”

For those who are watching their weight, there are healthy choices which include fresh ceviche, organic yogurt, salads and lettuce wraps.

With Urban Crave, passengers can find great “exhibition-style” cooking in Terminal C South near gate C-32. 
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