Austin hot-spot brings its iconic dishes and specialty beverage menu to Barbara Jordan Terminal, Gate 7
AUSTIN, TEXAS – Second Bar + Kitchen (SBK), the New American restaurant via Austin’s La Corsha Hospitality Group, announces its long-awaited Austin-Bergstrom International Airport (ABIA) opening on August 22, 2017.
Originally opened in 2010, critically-acclaimed Second Bar + Kitchen serves an eclectic mix of cuisines with Texan flavors. Second Bar + Kitchen will offer small and large plates for sharing, hearty salads and delicious pizzas. At SBK’s ABIA location, Executive Chef Jesse Marco will take the reins on creating founding Chef David Bull’s menu.
“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.”
Highlights from “Snacks + Starters” include Buffalo Fried Pickles made with gorgonzola and Bull’s Hot Sauce and Baked Brie with currant-apricot mostarda, basil, roasted garlic and a toasted baguette, and more. Guests can enjoy a limited menu including salads, sandwiches such as the SBK “Club” with chicken salad, bacon, avocado, tomato and grain bread, and three of SBK’s famous pizzas including the Black + Bleu with black truffle, bleu cheese, fresh mozzarella, pork belly confit, medjool dates and red onion.
Specialty cocktails and beer selections are courtesy of Jason Stevens, Director of Bars & Beverage at La Corsha Hospitality Group. SBK ABIA will feature local spirits like Dripping Springs, Treaty Oak and Bone Spirits, to name a few. Guests can expect SBK signature cocktails like the Green River served with vodka, basil, ruby grapefruit, chartreuse and citrus, as well as the Walker Manhattan served with rye whiskey, vermouth and bitters. Local breweries include Hops and Grains, Oasis Texas Brewing Company, Austin Beerworks, and more. Beer will be available by bottle, can and on draft. The wine list is expertly curated by Paula Rester, Wine Director at La Corsha Hospitality Group, and will feature an international selection of wines by the glass.
“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’s ABIA hours include 4:30 a.m. until 30 minutes after the last flight departs, which can vary daily. The restaurant will be located at the Barbara Jordan Terminal, Gate 7.
ABOUT EXECUTIVE CHEF JESSE MARCO
Jesse Marco has been cooking farm-to-table meals since he was a kid utilizing his grandmother’s garden and homemade fire pit. He gained an early appreciation for harvesting and cooking the freshest ingredients available. Marco was raised in a military family, which afforded him the opportunity to travel and experience various cuisines and cultures. He continued this lifestyle as an adult, traveling to Spain and absorbing the culture. After receiving an Associates of Applied Science at Le Cordon Bleu in Austin, TX, Marco ventured into the military, working as sous chef in Afghanistan, where he traveled parts of Europe and expanded his culinary skillset. Upon returning to Austin, Marco worked at iconic Austin eatery and wine bar, Vino Vino. At Second Bar + Kitchen ABIA, Marco will put his lifelong learnings into menu execution and development.
ABOUT SECOND BAR + KITCHEN
La Corsha Hospitality Group opened Second Bar + Kitchen in downtown Austin in 2010. Helmed by critically-acclaimed Executive Chef David Bull, the New American menu serves an eclectic mix of cuisines with Texan flavors. Second Bar + Kitchen offers small and large plates for sharing, hearty salads, delicious pizzas and desserts. Second Bar + Kitchen’s exceptional bar program offers a wide selection of finely crafted cocktails and selection of beers by Director of Bars and Beverage Jason Stevens, as well an approachable wine program from Wine Director Paula Rester. In addition to downtown, there is a second location at Domain NORTHSIDE with third at Austin-Bergstrom International Airport. For more information, visit www.secondbarkitchen.com or follow along on Facebook, Instagram and Twitter.