Chef Kent Rathbun, in partnership with Paradies, soon will be introducing his Hickory concept to travelers at Dallas/Forth Worth International (DFW).
“We are thrilled to have been chosen by DFW to bring Hickory to the airport,” says Bill Casey, senior vice president of food and beverage at Paradies. “Kent Rathbun is an ‘Iron Chef’ winner and a Dallas-area icon, so partnering with him was an absolute home run for this market, the airport and its passengers.”
The restaurant will be in Terminal B and feature menu items such as smoked pepper-crusted Wagyu brisket, thinly shaved Roti pork shoulder, wood-smoked pork loin chop, St. Louis-style pork spare ribs and a selection of burgers. Travelers also will be able to choose from a variety of craft beers and a specialty cocktail list.
“We’re excited to bring the Hickory concept to DFW Airport, where we can provide our loyal guests and plenty of new ones with great food in a comfortable setting,” says Rathbun. “Airport food doesn’t have to be boring, and we’ll prove that every day with our exciting menu of Texas-tinged comfort food and craft drinks.”
The restaurant is expected to open in late 2016.
