Granite City Food & Brewery® To Open At Indianapolis International Airport

Granite City Food & Brewery Ltd (Nasdaq: GCFB), announced today that it is scheduling an April 5, 2011 landing at Indianapolis International Airport (IND). The restaurant will be operated by Indianapolis-based CC Holdings, Inc., a licensee, and will share nearly 4,000 square feet of space on Concourse A.

Granite City Food & Brewery, a casual, upscale American restaurant, will feature a 40-item menu with made-from-scratch dishes served in generous portions. The restaurant will offer a full breakfast menu, appetizers, soups, salads, burgers and sandwiches, pastas, small plate selections, and signature dishes including steaks, chicken and fish. It will also feature handcrafted specialty brews, including Northern Light Lager, Brother Benedict’s Bock, Broad Axe Stout and Duke of Wellington Pale Ale, as well as specialty cocktails and wines.

The contemporary Granite City decor will provide a high-energy, fun and family-friendly dining atmosphere. The scaled-down menu will include quick appetizers and beer such as buffalo chicken wings, Idaho nachos, chicken quesadilla, or a chicken Caesar chalupa with a Duke of Wellington Pale Ale. For a heartier meal, the signature "Bedda Chedda" bacon burger or simply grilled salmon with a Brother Benedict’s Bock beer will be available.

“Indianapolis International Airport is a great location for our concept,” noted Steve Wagenheim, CEO and president of Granite City Food & Brewery. "Our quality food and great beer at an attractive price point is perfect for travelers." Granite City Food & Brewery owns and operates 26 full scale restaurants in 11 states. Its restaurant at IND represents the first scaled-down concept for the company, operated by a third party hospitality group.

According to Jeremiah Wise, director of retail operations for the Indianapolis Airport Authority, “Granite City has an exciting appeal that will enhance the served-dining experience for passengers. We believe this concept will complement our existing food and beverage mix and provide the flying public with improved dining options."

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