Dine

Starbucks first airport-based pickup-only concept. Exclusively takes mobile orders through Starbucks' app. Customers can either enable location services or manually select IAH Terminal E to start the process. When the order status updates to "ready," guests can swing by to grab their items without waiting in line. 

Starbucks Pick Up exclusively takes mobile orders through Starbucks' app. Customers can either enable location services or manually select IAH Terminal E to start the process. When the order status updates to "ready," guests can swing by to grab their items without waiting in line. 

Starbucks first airport-based pickup-only concept. Exclusively takes mobile orders through Starbucks' app. Customers can either enable location services or manually select IAH Terminal E to start the process. When the order status updates to "ready," guests can swing by to grab their items without waiting in line. 

Authentic Tex-Mex cuisine is brought to the airport in conjunction with famed Houston chef Roland Laurenzo. The Laurenzo family is a dynasty in Houston: Mama Ninfa (Roland’s mother) is credited with introducing fajitas to the United States via Houston in the 1970’s. Roland carries on his mother’s tradition of spicy, savory cuisine and Vida Taqueria boasts a broad selection of favorites including the family’s signature selection of tacos, fresh seafood, enchiladas and guacamoles. Locally sourced products build a genuine flavor profile that will resonate with travelers.

The World Nectar counter offers fresh squeezed juices and smoothies with a menu that includes both seasonal selections and year round favorites. The organic fruit and vegetable juices are made to order to ensure freshness, and the smoothie menu includes a wide selection of healthy and delicious options.

Under a canopy of lanterns rising toward the sky, “Yume” evokes the vibrant energy of Asian night markets and the dreamlike glow of lantern release ceremonies. Featuring a sushi exhibition kitchen and ramen bar, this Asian Biergarten focuses on local- and Japanese-sourced ingredients paired with rotating selections of international beers and imported sake. Walnut slats begin as a wall treatment and then fold outward to form canopies over the kitchen and bar with accents of blue and red. At Yume’s Asian bakery, bold and bright graphics and a wall of maneki-neko “lucky cats” playfully contrast with the wood detailing that unifies the venue.