United Airlines and OTG continued their transformation of the Houston George Bush Intercontinental (IAH) guest experience with the opening of two Terminal C-South concepts El Premio and Forno Magico.
Developed by OTG’s VP of Culinary and James Beard Award-winning Chef Nate Appleman, each concept brings its own selection of rich, inspired flavors for the IAH traveler.
El Premio’s offering is inspired by true Houston Tex-Mex, offering 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. The menu also features inspired items like the Crispy Cauliflower made with mole poblano sauce, toasted almonds and cotija cheese and Jalapeño Cheese Curds, served with warm spicy tomato sauce. And for guests on the go, El Premio features a grab-and-go counter offering a build-your-own Tex-Mex bowls.
Directly adjacent is Forno Magico, offering 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 that includes radicchio, olives, chickpeas, salami, provolone, radishes and tomato’s; small plates include Cauliflower Cacio e Pepe and Burrata & Roasted Peppers served with pizza bread.
The look and feel of each space was carefully considered, developed in collaboration with award-winning architecture and design firm Daroff Design Inc.
El Premio’s aesthetic is a modern interpretation of a traditional eclectic Tex-Mex dining experience that reinforces the comfortable mixture of the Texas / Mexico regions. Covering the walls are hand-made Mexican tiles and custom-designed murals painted on white washed brick. And as guests first approach the space, they’re met with a rustic Texan vibe via reclaimed painted barn wood that serves as the space’s entrance exterior.
Forno Magico’s design features an upscale twist on modern Italian, immediately grasped from the black and white tiled floor with matching white subway tile, black metal and warm oak wood accents. The open kitchen concept incorporates the pizza ovens into the restaurant design, elevating the overall dining experience.
“At OTG, our passion has always been bringing a true sense of place to the airport terminal,” said Rick Blatstein, OTG CEO. “We’re proud that these two new concepts give guests passing through a real sense of the feel and flavors Houston is known for.”
