Celebrity chef Michael Symon offers taste of Cleveland at Hopkins International Airport

USA. Airmall has partnered with chef and television personality Michael Symon to open a 2,100sq ft restaurant at Cleveland Hopkins International Airport.

Symon is co-host of ABC’s ‘The Chew’, winner of Food Network’s ‘The Next Iron Chef’, co-author of several cookbooks, and owner of 20 restaurants in the USA.

Bar Symon features a ‘farm-to-terminal’ menu of comfort cuisine and craft cocktails and beers. It is located in Concourse C and has a full bar and dining area with seating for 89 people.

Michael Symon at Bar Symon
Celebrity chef Michael Symon has brought the Bar Symon concept to his hometown airport

“We are thrilled that Michael Symon has a new restaurant in his hometown airport,” said Airmall Cleveland Vice President Tina LaForte. “Travellers will get a delightful taste of Cleveland from Bar Symon’s scrumptious signature menu and its distinctive décor.”

Bar Symon’s décor celebrates Cleveland’s culinary history with turn-of-the-century photos of the city’s West Side Market. The tabletops and fluorescent light fixtures in the bar utilise reclaimed wood from a Cleveland area bowling alley.

“The new Bar Symon is a welcome addition to the dining scene at Cleveland Hopkins International Airport,” said Cleveland Hopkins International Airport Director of Airports Robert Kennedy. “We are excited that guests will have the opportunity to enjoy the authentic flavours that characterise his dishes.”

Chef Symon’s comfort food menu features a selection of burgers including the Lola Burger and Fat Doug Burger (pictured below), made from a custom blend of sirloin, chuck and brisket, and are free of hormones and antibiotics. Other highlights include rosemary fries and potato and cheese pierogis.

IAD Concessions 20151104. Photography by J. David Buerk: www.jdavidbuerk.com www.facebook.com/jdbphoto
Photo: J. David Buerk

Bar Symon also serves breakfast, including buttermilk pancakes made with cage-free eggs, served with fresh strawberries, 100% pure Ohio maple syrup and crispy bacon.

The restaurant is open from 5am to 7pm daily.

With United Concessions Group, Chef Symon also operates Bar Symon restaurants in Washington Dulles International Airport and at the Airmall at Pittsburgh International Airport.

NOTE: The Moodie Davitt Report also publishes The Foodie Report, the world’s only media focused on airport (and other travel-related) food & beverage. The Foodie Report e-Newsletter is published every two weeks and The Foodie Report e-Zine every month.

Please send all news of food & beverage outlet openings, together with images, menus, video etc to Martin@MoodieDavittReport.com to ensure unrivalled global exposure.

The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards.

FAB 2017 , hosted by Greater Toronto Airports Authority, will take place in Toronto on 21-23 June. For details, click here.

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