Featuring a menu that swells with exciting seafood creations, HMSHost’s Gulf-inspired restaurant, 3rd Bar Oyster & Eating House at George Bush Intercontinental Airport, was created by celebrated Houston Chef Bryan Caswell and restaurateur Bill Floyd. 3RD Bar expresses the energy, creativity, and local ingredients driving the exciting Houston culinary scene and serves as a place where travelers take leave of the bustle of the concourse and revel in the tranquility and allure of the lapping surf.
For lunch and dinner, guests can revel in crab cakes piled high with sweet, succulent lump crabmeat on a bed of Napa cabbage; lush snapper Carpaccio; and zesty ceviche. Those with terrestrial leanings can savor the rich flat iron steak, Sunday buttermilk fried chicken, or smoked country ham and cheese po’boy sandwich.
A morning menu was crafted by HMSHost that takes a traditional approach, focusing on freshness and quality, to please all travelers’ tastes. Selections include the croissant egg sandwich, chicken and waffles, an egg white omelet, and mouth-watering Nola beignets.
The menu also includes an ‘on-the-run’ option for travelers who don’t have the time to dine in. Special take away selections can be found throughout the menu and are served in ‘sack-lunch’ style so they can easily be carried onto the plane.