United Airlines and OTG announced plans Tuesday to open eight new Houston-inspired eateries by the second half of 2017 at George Bush Intercontinental Airport in Houston. Terminals C-South and E will host eight chef concepts that reflect Houston flavor and implement locally sourced products. “We continue to improve the customer experience for travelers at our Houston hub,” said Gavin Molloy, United’s vice president of corporate real estate, in a statement. “The additional dining and retail options planned for Terminals C-South and E, combined with the offerings we’ll feature in our brand-new Terminal C-North, will provide an unparalleled ‘taste of Houston’ for local travelers and visitors alike.” In addition to new eateries, all three terminals will integrate nearly 8,000 public iPads and architecture concepts ideal for social media moments that will provide picturesque backdrops for travelers. Terminal C-South • Magnolia Meatball Shop, by Chef Christopher Williams, will offer traditional Texas comfort food with a twist, incorporating recipes from Williams’ grandmother, Lucille Bishop Smith, who owned Smith’s Famous BBQ in Fort Worth. • Agave, by restaurateur Sharon Haynes who owns Tacos A Go Go, will have a casual taqueria feel, boasting steak, chicken and mixed veggie fajitas. • H-Burger, by Creole Chef Antoine Ware, will boast a “ranch-to-table” concept offering fresh, natural dishes. Terminal E   • Q, by Chef Greg Gatlin, will offer Southern barbecue staples, such as smoked meats and Gatlin’s signature ribs, cooked in his custom-built smoker. • Yume, a sushi kitchen and ramen bar by Chefs Chris Kinjo and Mike Tran—owners of Houston’s Tiger Den—will feature a vast selection of international beers and imported sake. • Tanglewood Grille will feature hand-cut steaks, build-your-own burgers, seafood, farm-to-table greens and hand-crafted cocktails, created by Chefs Seth Siegel-Gardner and Terrence Gallivan. • Beerhive, a beer-connoisseur’s hideaway, will serve sandwiches, salads and bar pies, in addition to locally sourced small and large batch brews on draft or by the bottle. • Gavi, by Chef Ryan Pera, will offer a Houston take on Italian cuisine with house-made pizza, pasta and antipasti dishes on the menu, in addition to wines by the glass and craft cocktails. Previously announced chef-concepts to open early this year in IAH’s new Terminal C-North include Vida Taqueria by Chef Roland Laurenzo, Pala by Chef Ryan Pera, Bam Bam by Chef John Nguyen, Olio by Chef Monica Pope and Ember by Chef Chris Shepherd.