HMSHost partnered with Peter Kasperski, one of the most distinctive restaurateurs in the Valley, to bring this uniquely Southwestern culinary experience, a local Phoenix favorite, to travelers at Phoenix Sky Harbor International Airport. What started as a slightly goofy Southwest-meets-Italian premise back in 1997 has evolved over the years to a style best described as eclectic American. Ingredient combinations may be unusual and technique might be classical, but there’s nothing challenging about the food, which has a hearty, comforting quality despite the occasional surprises in taste or texture.
Cowboy Ciao encourages sharing with these unique flavorful options. Travelers can start their meals with classics including crispy mac n’ cheese and ciabatta with olive tapenade or exotic items like buffalo carpaccio, grilled black tiger shrimp, and wild boar meatballs.
Travelers looking for something hearty and satisfying can enjoy dishes such as the Korean-style BBQ short ribs, braised in honeydew/pear/Asian BBQ sauce, served with quinoa; or the stuffed pork rib chop, stuffed with Shropshire blue cheese, grill-seared, and oven-finished. Vegetarians can opt for the cous cous and chayote squash bowl with corn, black beans, peppers, and poblano pesto.
Early risers can fuel for their flight with options including the fried egg and bacon sandwich, breakfast enchiladas, cornbread French toast, or bacon pecan sticky bun.