Chef Michael Symon’s new airport restaurant pays tribute to his hometown
CLEVELAND, May 2, 2017 – The much anticipated Bar Symon is now open at the AIRMALL at Cleveland Hopkins International Airport (CLE), featuring Chef Michael Symon’s comfort cuisine and craft cocktails and beers.
“We are thrilled that Michael Symon has a new restaurant in his hometown airport,” said Tina LaForte, vice president of AIRMALL Cleveland. “Travelers will get a delightful taste of Cleveland from Bar Symon’s scrumptious signature menu and its distinctive décor.”
Located in Concourse C, the 2,100-square-foot restaurant has a full bar and dining area with seating for 89. The décor celebrates Cleveland’s culinary history with turn-of-the-century photos of the iconic West Side Market, the city’s oldest operating indoor/outdoor market. The tabletops and florescent light fixtures in the bar utilize 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 Robert Kennedy, director of airports, CLE. “We are excited that guests will have the opportunity to enjoy the authentic flavors that characterize his dishes.”
The “farm-to-terminal” menu features Chef Symon’s comfort food favorites ranging from Rosemary Fries to Potato and Cheese Pierogis. Bar Symon prides itself on its award-winning burgers, including the Lola Burger and Fat Doug Burger, made from a custom blend of sirloin, chuck and brisket, free of hormones and antibiotics. All burgers are fresh, never frozen and are served on challah buns made daily by an artisanal bakery that takes pride in using quality natural ingredients.
Bar Symon also serves breakfast daily, including its famous buttermilk pancakes made with cage-free eggs, served with fresh strawberries, 100% pure Ohio maple syrup and crispy bacon.
The restaurant is open from 5 a.m. to 7 p.m. daily.
Chef Michael Symon, co-host of ABC’s “The Chew,” winner of Food Network’s “The Next Iron Chef” and co-author of several cookbooks, owns 20 restaurants throughout the United States. With United Concessions Group, he operates Bar Symon restaurants in Washington Dulles International Airport and at the AIRMALLs at Cleveland Hopkins International Airport and Pittsburgh International Airport.
Connect with AIRMALL Cleveland on Facebook https://www.facebook.com/airmallcle and Twitter at @airmallcle.
About AIRMALL®
AIRMALL® is the developer and manager of the retail, food and beverage operations at Boston Logan International Airport (terminals B and E), Baltimore/Washington International Thurgood Marshall Airport, Cleveland Hopkins International Airport and Pittsburgh International Airport. A leading airport concessions model in North America, AIRMALL boasts among the highest per-passenger spends and receives accolades for innovation and customer service. For more information on AIRMALL, visit www.airmall.com.
About Chef Michael Symon
Chef Michael Symon cooks with soul. Growing up in a Greek and Sicilian family, the Cleveland native creates boldly flavored, deeply satisfying dishes at his restaurants in America’s heartland: Lola, Mabel’s BBQ, Roast, Bar Symon and B Spot Burgers. This May, he’ll open Angeline, his first Italian restaurant, at Borgata Hotel Casino & Spa in Atlantic City, N.J.
Michael also shares his exuberant, approachable cooking style and infectious laugh with viewers as an Iron Chef on the Food Network and as a co-host on ABC’s “The Chew”. Michael has appeared on several Food Network shows and is the author of four best-selling cookbooks. When he’s not working, Michael is riding his motorcycle through Cleveland, cooking at home, playing golf, thinking about his next tattoo, gardening in the backyard and spending time with his wife, Liz, and their Old English bulldog, Ozzy.