United Airlines and OTG continued their transformation of the Houston George Bush Intercontinental guest experience with the opening of Terminal E concept Gavi. The southern Italian-inspired menu and soaring structure offer passengers traveling through an exciting new al fresco style dining option before they board.
Developed with Houston Chef Ryan Pera of Revival Market and Coltivare, Gavi features an offering reflecting Chef Pera’s signature pairing of local ingredients and traditional family recipes.
To start, Gavi guests are met with a range of antipasti including Arancini stuffed with pesto and Pecorino; Italian Sausage and Pepperonata; and Roasted Carrots with Ricotta Salata and Romanesco. Mains feature a variety of freshly-made pizzas including a classic Neapolitan-style Margherita to The Formaggi, comprised of fresh mozzarella, taleggio, pecorino, gouda, fontina, aged parmesan and provolone. Traditional house-made pastas round out the menu and include a traditional Amatriciana made with fresh rigatoni, and a hearty Spaghetti Carbonara. Southern Italian-inspired ancient grain bowls and salads are also featured.
Gavi’s soaring structure is reminiscent of an outdoor Italian terrazza. Designed in collaboration with award-winning architect and design firm Rockwell Group, the 110+ seat concept offers a contemporary patio dining experience with sweeping black canopies and abstracted trees. To further accentuate the space and give Gavi guests that al fresco feel, large vases housing lemon trees are scattered throughout, all backed by an abstracted ceramic wall featuring a mosaic of falling leaves in shades of white and green.
