Bubba’s Bayou City Grill
IAH Airport, 2800 N Terminal Rd
Having just finished watching an hour long television interview featuring George W. Bush, I thought it would be fitting to upload a short post from a recent stop over at Houston’s second airport, better known as George Bush Intercontinental Airport (IATA code: IAH), which is named after his father. The facility is one of the busiest in the nation, ranking in the top ten in terms of overall passenger traffic and destination servicing. Being a first time traveler through IAH, I was surprised that is was laid out in a very simple way, making some time killing an easy activity, as each of the major terminals were within decent reach. Fortunately, my connecting flight was within the same terminal area, and I came back after some strolling and book shopping, to find a spot for lunch near by next gate.
Where I ended up had a mix of options. One was more of a cafeteria-style enterprise, that had an intriguing barbecue section. But trying to limit my first ever Texas barbecue experience to something more impressive, I turned my back to that place and into my field of view came Bubba’s Bayou City Grill. As it was Sunday afternoon, a full slate of NFL games were on the big screens inside and after a quick glance at their lunch offerings that had actual dishes wrapped in plastic and set outside on the table, it was an easy pick. I wanted to watch the games and be able to sit down and spent about 45 minutes before my next boarding time.
1600 Westheimer Road
People will argue that Mexican food gets better the closer you get to Mexico. While this makes sense in theory, it doesn’t always work in practice. Texas, for example, is right across the border but has adapted Mexican food and made it their own – the birth of Tex-Mex pretty much means that real Mexican is difficult to find. Great Mexican? Even more difficult.
In the Westheimer area in Houston, Hugo’s Restaurant is trying to change that perception. Serving high quality Mexican cuisine that represents the best of all regional cuisines, I have to admit, I’m a bit skeptical. Places that try to represent too many different cuisines have a tendency to be good at all, but master of none.
From the large gated doors to the vaulted ceilings and chandeliers, the space is 1925 traditional with elements of contemporary. I don’t see the supposed elements of “chic” they are aiming for, but it’s a reasonably nice atmosphere characterized mostly by the slightly uncomfortably large gaps of space between tables.