New venue is a delicious addition to the airport’s array of options.
Cutting the ribbon at Second Bar + Kitchen ABIA: Jennifer Watson, General Manager, ABIA Paradise Lagardere; Rosalind Oliphant, Joint Venture Partner, Paradise Lagardere; Jeff Trigger, President, La Corsha Hospitality Group; Gregg Paradise, President and CEO, Paradise Lagardere; Bradley Tegeler, Airport Advisory Commission; Chef David Bull, Second Bar + Kitchen; William J. Casey, Senior Vice President, Food and Beverage, Paradise Lagardere; Susana Carbajal, Assistant Director, Support Services, Austin-Bergstrom International Airport.
AUSTIN, Texas – Inspired by its original downtown Austin location and menu, Second Bar + Kitchen, the critically-acclaimed restaurant with an eclectic mix of cuisines with Texas flavors, celebrated its grand opening with a ribbon cutting program at Gate 7, at the Austin-Bergstrom International Airport on Tuesday, Oct. 10, 2017.
Second Bar + Kitchen is a New American style restaurant that was created and founded by Chef David Bull. The airport location will be led by executive chef Jesse Marco and will offer small and large plates for sharing. The menu will offer hearty salads, Black + Bleu pizza with black truffle, pork belly, red onions and medjool dates. Further offerings includes buffalo fried pickles, baked brie, and a signature SBK Club sandwich with chicken salad.
“Our newest airport restaurant lands in the best of Austin restaurant rankings with its bold and savory flavors,” said Jim Smith, executive director, Austin-Bergstrom International Airport. “The new venue offers seated service with a host station, new to the airport.”
Developed by La Corsha Hospilitity Group and operated by Paradies Lagardère the restaurant will offer a wide selection of crafted cocktails along with an international wine list curated by wine director Paula Rester.
“Second Bar + Kitchen will be a delicious addition to the airport’s array of options, offering guests our twist on American cuisine alongside great cocktails, local brews and an eclectic wine list,” said Jeff Trigger, president of La Corsha Hospitality Group. “Whether joining us for the first time or as a long-time fan, we look forward to sharing the Second Bar + Kitchen experience with these travelers.
“Paradies Lagardère seeks out restaurateurs with successful, popular brands to partner with to entice airports and travelers in a variety of ways, including bringing the familiar quality, taste and atmosphere of a favorite local restaurant into an airport,” said Bill Casey, senior vice president, food and beverage, Paradies Lagardère. “Second Bar + Kitchen is a true farm-to-table dining experience that offers dishes that will appeal to a wide variety of travelers. We’re happy to introduce such a great dining concept to AUS for passengers to enjoy.”