New restaurants are greeting travelers at Cincinnati/ Northern Kentucky International Airport (CVG) this summer. Global restaurateur HMSHost opened two new food & beverage options for the busy summer travel season – Hop & Cask in Concourse B by Gate 17, as well as Blaze Pizza in Concourse A.
Hop & Cask celebrates the region’s distilling heritage with a selection of bourbons and whiskeys, as well as local, regional, and national brewery offerings on tap and in bottles. Craft cocktails pay homage to the classics; some of the signature drink offerings include:
- Old Fashioned with Buffalo Trace Bourbon, Angostura bitters, cane sugar simple syrup, cherry, and orange
- Angel’s & Demons with Angel’s Envy, Combier, Aperol, Hellfire Shrub, and orange
- Peaches & Beam with Jim Beam, peaches, basil, and apple juiceHop & Cask’s food menu is just as exciting as the drink selections. The menu spotlights elevated pub favorites. Menu options include: Bavarian Pretzel Sticks with warm spiced beer cheese and smoked paprika; a Hophaus Board with salami, capocollo, prosciutto, Boursin, smoked Gouda, and cider slaw, served with a garlic crostini; as well as a Beer Cheese Soup with goat cheese crumbles and an herb pita wedge. With views of the tarmac, Hop & Cask offers a distinctive yet cozy environment with interesting artifacts from the Bourbon Trail adorning the walls.“With summer travel upon us, HMSHost is honored to continue our partnership with CVG to bring a variety of new and exciting food and beverage options to satisfy any traveler,” said HMSHost Vice President of Business Development Bryan Loden. “With Hop & Cask, we’re adding an authentic sense of place for both local travelers and visitors with a great selection of the region’s world-class spirits. With Blaze Pizza, we’re giving travelers a fresh, quick-service dining option.”
HMSHost operates in more than 120 airports around the globe and at more than 100 travel plazas in North America. The company has annual sales of nearly $3.3 billion and employs more than 41,000 associates worldwide.
“With our record-breaking passenger growth, and our mission to provide an unforgettably positive travel experience, CVG is thrilled to be working with our concessionaires to add additional food and beverage options for travelers in both Concourses,” said Candace McGraw, chief executive officer at CVG.
Blaze Pizza is a modern day “pizza joint” serving travelers custom-built artisanal pizzas with a wide selection of fresh, high-quality ingredients.
Pizzas are made fast in a blazing hot open-flame oven — the centerpiece of the restaurant — and just as important for the busy traveler, the pizza is ready to eat in just 180 seconds. For pizza fans with specific dietary needs, Blaze Pizza offers gluten-free dough and vegan cheese, as well as selection of non-pizza items such as a variety of salads.
In addition to the opening of Hop & Cask and Blaze Pizza, later this year HMSHost will open Christian Moerlein Malt House Taproom. HMSHost will continue to operate existing traveler favorites at CVG including Outback Steakhouse, Chick-fil-A, and multiple Starbucks store locations.
For more information on HMS Host, click here.