Dine

Gumbo and crawfish boils, boudin sausage and steaming pots of étouffée, the rhythmic blend of fiddle and accordion of Cajun music: all these have become part of Texas cuisine and culture through the Cajuns who came to the state from Louisiana. In Houston, the influence of a large Vietnamese population has taken delicious Cajun seafood staples and added a Vietnamese flair. Bam Bam’s menu and recipes created by Chef Nguyen of Cajun Kitchen fame include grilled and raw oysters, including Cajun Kitchen’s famous oyster nachos, Vietnamese-Cajun boils and Po-boys all perfectly paired with a selection of rotating local and regional beers. *Breakfast served daily, 6:00 AM-11:00 AM

A beer-centric craft bar with a focus on bringing travelers a true taste of local Houston brews.

A beer-centric craft bar with a focus on bringing travelers a true taste of local Houston brews.

For over 25 years Cadillac Bar has been a hotspot for fun, festivity and. Of course authentic Mexican food.In a world of trendy restaurants Cadillac Bar has not only survived, but continues to be a local legend. A lively mixture of tradition and Mexican flair. If you are a Priority Pass holder, show your Priority Pass up front and you will have $28 to spend at Cadillac Mexican Kitchen & Tequila Bar. Priority Pass holders are responsible for any additional charges as well as gratuity on the full amount. *Breakfast is served daily, Mon-Sun: 6:00 AM-10:00 AM

Uniquely Houston share plates, salads, sandwiches and burgers, all designed to highlight local flavors and ingredients.

El Premio offers true Houston Tex-Mex, and features staples like Classic Queso with green chili and housemade chips and fresh chicken or skirt steak fajitas served with fresh tortillas from Houston Tex-Mex institution El Tiempo.

Forno Magico offers guests a section of Neapolitan style pizzas, salads and small plates. Pizzas include classics like Margherita, Pesto and Prosciutto & Arugula; salads feature a classic Caesar and Antipasti Chopped; small plates include Cauliflower Cacio e Pepe and Burrata & Roasted Peppers served with pizza bread.

Gavi offers a uniquely Houston take on Italian cuisine through a combination of local foods and traditional family recipes. House-made pizza, pasta, and antipasti are served beneath sweeping canopies and sculptural trees, evoking a patio dining experience.

Chef Antonio Ware’s New Orlean’s culinary roots create a unique dining experience that feels close to home. Ware traces his love for fresh southern flavors and cooking to his childhood and watching his mother cook with the same local ingredients. It’s those same basic ingredients, now melded with Houston flavors, which continue to inform his cuisine at H-Burger.

Nachos, fajitas, quesadillas and more Tex-Mex favorites.

Hubcap Grill has been voted “Houston’s Best Burger”. We feature fresh ground beef patties with garden-fresh toppings and locally baked buns. Texas Monthly Magazine voted the Philly-Cheesesteak Burger the 5th best burger in the state. Handspun “boozy” milkshakes and a variety of local and national beers are sold in the full bar. *Breakfast is served daily, Mon-Sun: 4:00 AM-10:00 AM

"Authentic Mexican cooking is a world class cuisine that has remained virtually unchanged by the outside world” says Executive Chef Hugo Ortega of his native cuisine. The menu features traditional dishes from many regions of Mexico all made from scratch.

For decades, Landry’s has been a tale of legendary Gulf Coast cuisine and true hospitality. In 1947 when our doors first opened from a family home in Lafayette, Louisiana to the present day we have maintained an unmatched commitment to sensational, steaks, seafood, and pasta specialties.

Liquid Provisions is an “effortlessly cool” locale, featuring cocktails, local craft beer and wine. This alternative bar offers an authentic, quirky and independent atmosphere that provides a self-imposed refuge from the mainstream, focusing on handcrafted and distinct flavors. A small menu highlights shareable plates like the charcuterie & cheese board, or forward-thinking twists on the classics like the smoked gouda mac & cheese or roasted Brussels sprouts with bacon-butter, honeyed golden raisins and shaved Reggiano. Guests can chat with the bartender sitting on a brightly-hued Tolix metal stool, or grab a seat at one of the standard two-tops.

Tito’s Handmade Vodka is produced in Austin Texas’ oldest legal distillery Mockingbird Distillery. We make it in batches, use old fashioned pot stills, and taste-test every batch. Our process, similar to those used to make fine single malt scotches and high end French cognacs, requires more skill and effort than others, but it’s well worth it. *Breakfast is served daily, Mon-Sun: 6:00 AM-10:00 AM

Pala brings local, seasonal and Neapolitan style pizza to terminal C-North courtesy of widely-celebrated Chef Ryan Pera. The master behind area favorite Coltivare Pizza & Garden, Chef Pera has developed a menu featuring locally-sourced flavors and ingredients, reflecting his strong dedication to sustainable practices.

Pappadeaux Seafood Kitchen offers a wide variety of fresh seafood daily, large salads, flavorful pastas, delicious appetizers and homemade desserts. All of our bread is baked fresh daily. All of our salad dressings are made from scratch. Our bar is inspired by the bold flavors of the New Orleans French Quarter, with many handcrafted signature drinks. Pappadeaux Seafood Kitchen is a full service restaurant.

Bagel sandwiches in the morning and in the afternoon this restaurant switches to a dumpling focused restaurant. *Breakfast served daily, 5:00 AM-11:00 AM

Developed by Chef Greg Gatlin, Q’s menu includes Texas barbeque staples such as brisket, ribs, and Texas sausage. A glass-enclosed smoke room and on-site pitmaster carving the Q serve as unique elements highlighting the culture of classic Texas BBQ.

Q Bar’s menu includes true Texas barbeque staples such as brisket, ribs, and sausage all smoked on-premise by the restaurant's dedicated pitmaster.

Q Bar’s menu includes true Texas barbeque staples such as brisket, ribs, and sausage all smoked on-premise by the restaurant's dedicated pitmaster.