The third location of Second Bar + Kitchen, David Bull’s New American restaurant, is now open at Austin-Bergstrom International Airport at Gate 7. The menu is the same as the other locations (downtown and at the Domain), featuring salads, pizzas, entrees, and cocktails with seasonal ingredients.
Since this Second Bar + Kitchen opens at 4:30 a.m., the restaurant implemented a new breakfast menu with items from the brunch menu. This means Texas Benedict on biscuits with chorizo gravy, and new specials like Lone Star tacos, a new breakfast pizza, and bagels.
The rest of the menu includes familiar items include the truffled black and bleu pizza and Buffalo fried pickles. Chef Jesse Marco, formerly of Vino Vino, is at the helm of the airport kitchen.
Second Bar + Kitchen is known for its cocktail program, which is continuing under the direction of parent company La Corsha Hospitality’s director of bars and beverage Jason Stevens. He is adding a few new drinks like the Pain Killer. There’s also an international wine list and local beers available by bottle, can, and draft.
Dine in service will be offered at Second Bar + Kitchen from 4:30 a.m. until 30 minutes after the last flight leaves daily. The airport restaurant will also include takeout options like granola parfait, salads, and sandwiches.
Second Bar + Kitchen joins a host of other eateries coming to the airport, including Tacodeli, The Peached Tortilla, and Hat Creek. Some are already open, like the Salt Lick’s expansion and wine bar I Vini.
La Corsha Hospitality Group also operates Boiler Nine and Mattie’s at Green Pastures in Austin.