Our newest concept Gavi opened for business last week, culminating months of teamwork and effort to bring rustic Italian cuisine to IAH United Terminal E.
With any new concept comes the chance to create the perfect combination of state-of-the-art technology, design and cuisine. On OTG Opening we explore all the components that came together for this ristorante to serve travelers in the terminal.
FOOD FOR THOUGHT
When creating menus for our concepts, local flavors are always the main focus. Our Culinary team, along with chef partner and local Houston chef Ryan Pera, curated a menu featuring traditional family recipes made with local ingredients. Highlights of the menu include Neapolitan pizza, fresh pasta and paninis.
In addition to the menu full of Italian favorites, an extensive wine list and selection of crafted cocktails makes Gavi the perfect al fresco dining experience and respite from the bustle of travel.
Gavi was designed with Italian tradition in mind. Mirrored after an outdoor Italian terrazza, it features bold black and white patterns that reference classic architecture. Nature-inspired elements adorn the space, including trees with bronze-painted steel trunk frames and large vases containing citrus trees. Adding to the eye-catching nature of the venue, a display composed of 1200 wine and liquor bottles surrounds the dining and bar areas.
CREW ON DECK
In order to prepare the traditional Italian recipes, Jose Dias Vales and Brianna Sichette were both trained as executive chefs to oversee the kitchen at Gavi. The Executive Chefs will be supported by Sous Chef Iso Kaicee Crowlee and supervisor Byron Morales. The front of the house is equipped with 18 Crewmembers, ready to elevate the airport’s customer experience by managing three separate food stations for salad, pizza and pasta.
All these factors come together to evoke the patio dining experience in the terminal. Stop by Gavi #preFLIGHT to enjoy the end result!