August 19 2015  |  Airline & Terminal News

HMSHost, football great open outlet at CMH

By Rick Lundstrom

Cutting the ribbon, left to right: Elaine Roberts, President & CEO, Columbus Regional Airport Authority; William R. Heifner, Vice-Chair, Columbus Regional Airport Authority Board of Directors; Eddie George, Heisman Trophy winner, entrepreneur, restaurateur; Bob Burness, CEO, G.R.E.A.T. Grille Group; Kent Vanden Oever, Vice President, Business Development, HMSHost

HMSHost recently opened Eddie George’s Grille 27 at Port Columbus International Airport.

The outlet is named after Ohio State football legend turned restaurateur Eddie George. He is a nine-season NFL star running back for the Tennessee Titans and 1995 Heisman Trophy winner at The Ohio State University. George opened his first restaurant in Nashville followed by a second located in the heart of The Ohio State University campus.

The Eddie George’s Grille 27 is located at Concourse B at Port Columbus International Airport. Located next to the airport’s recently modernized gates B19 and B21, the restaurant offers full table service, a full bar, a grab-and-go counter, and a panoramic view of the new south runway. 

“Port Columbus is privileged to be the first airport to offer Eddie George’s Grille 27 and we appreciate partnering with HMSHost and the G.R.E.A.T. Grille Group to provide another local restaurant option for our passengers,” said Elaine Roberts, President & CEO, Columbus Regional Airport Authority. “With a panoramic airfield view, an appealing menu, and a sports lounge atmosphere, customers can expect an exceptional dining experience indicative of the restaurant’s dynamic namesake.”

Passengers preferring a lighter meal you can choose from a variety of fresh salads such as the Balsamic Roasted Beet Salad with fire roasted beets, goat cheese, and toasted almonds tossed in a balsamic vinaigrette. For something filling and satisfying, there’s the Grilled Barbecue Burrito stuffed with grilled chicken. The Cedar Planked Salmon is cooked on a cedar plank over an open flame and served with a mustard dill sauce, brown rice, and fresh broccoli.

 

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