HOU enters next phase of dining transformation with “mix of national reach and Houston flavour”

The following article was published by Future Travel Experience

Houston’s William P. Hobby Airport is moving into the next phase of its F&B transformation, with four new restaurants to open later this year reflecting “a deliberate mix of national reach and Houston flavour”.

Houston’s William P. Hobby Airport (HOU) is moving into the next phase of its food & beverage transformation, bringing some of Houston’s most recognised names with it. Four new restaurants will open inside the airport later this year: Killen’s Barbeque, Common Bond Bistro and Bakery, Spindletap Brewery and Yard House. The announcement marks the start of Phase 3 in the airport system’s multi-year effort to overhaul concessions.

Each new concept adds something different to the line-up. Killen’s is a Michelin Guide-recognised barbecue institution. Common Bond is a bakery and brunch spot known for its cult following. SpindleTap is one of Houston’s highest-rated breweries. Yard House brings a national footprint but will feature a Houston-centric design and a large selection of draft beer.

“These restaurants are not just exciting additions – they’re strategic,” said Libby Hurley, Director of Concessions, Houston Airports. “They reflect a deliberate mix of national reach and Houston flavour, all designed to meet the expectations of modern travellers.”

The update follows the completion of Phase 2, which brought new amenities to the airport’s pre-security ticketing lobby – an area previously cited for lack of options. Today, a full-service Starbucks offers mobile ordering for passengers and airport employees, while Throughgood Bistro delivers a broader impact. The Houston-based café donates a portion of proceeds to the Bread of Life Foundation, a non-profit fighting homelessness in the city.

“The feedback has been overwhelmingly positive,” Hurley said. “Travellers appreciate the convenience. And more than that, they appreciate that our concessions reflect the values of the city we serve.”

The airport also recently opened The Rustic near Gate 44. Founded by a Houston native, the restaurant is known for its farm-to-table menu, Gulf seafood and live music. The area surrounding Gates 44–47 now includes two local dining options – The Rustic and Velvet Taco – alongside Starbucks, retail, spa services and niche amenities such as Opticwash and H-Mart.

Pei Wei and a new Chick-fil-A location in the West Concourse transform what was once a single-outlet space into a compact food court with vegetarian, vegan and gluten-free offerings. A new Starbucks completes the new food court.

Landry’s Seafood House will join Dish Society, Pink’s Pizza, Jersey Mike’s and Wendy’s in Phase 4 next year. Hobby Airport’s concessions strategy continues to prioritise variety, speed, local engagement and brand-name power – all anchored in the airport’s broader mission to create a modern, user-friendly experience.

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HOU enters next phase of dining transformation with “mix of national reach and Houston flavour”