HOUSTON, April 1, 2013 /PRNewswire/ -- United Airlines today unveiled the dining and retail concessions for the airline's new Terminal B south concourse at Houston's George Bush Intercontinental Airport. The list is led by two new celebrity-chef venues with local and regional ties, and other first-time dining concessions with Texas roots, as well as several familiar airport favorites. The $95 million south concourse redevelopment, which will open in mid-April, is a new 225,000-square-foot facility that will accommodate United Express regional flights. At nearly four times the size of the previous south concourse, the new space will provide a better customer experience, featuring modern and expanded gate-lounge areas, 17 food, beverage and retail concessions and a spacious central passenger lounge with expansive tarmac views. "Travelers want the same high-quality dining and shopping experiences they have at home, and we selected the new Terminal B concessions with that in mind," said Kate Gebo, United's vice president of corporate real estate. "We're pleased to introduce several first-time airport concessions from well-known restaurants that offer variations on Texas flavors, along with established airport concession brands that are already popular with our customers." First-time airport concession 3 rd Bar Oyster & Eating House is the creation of Houston native and celebrated chef Bryan Caswell and noted food and beverage director Bill Floyd. In 2008, Bon Appetit magazine named Caswell and Floyd's seafood restaurant Reef, located in Houston's Midtown, the Number 1 seafood restaurant in the United States, and Caswell was named among Food & Wine magazine's Top 10 Best New Chefs in 2009. Caswell has been seen on the Food Network's Next Iron Chef and on Bravo's Top Chef. He is also a member of United's Congress of Chefs. "We're excited to bring 3 rd Bar from Reef Restaurant to United's new terminal at Bush Intercontinental Airport," said Caswell. "We look forward to offering expertly prepared seafood from one of Houston's high-profile restaurants to travelers in Terminal B." Another airport first is The Fruteria, developed by San Antonio chef Johnny Hernandez, whose passion for Mexican street food has caught the attention of Travel & Leisure, Southern Living and Bravo's Top Chef. The Fruteria will fuse the vitality of Mexican culture with a contemporary Houston vibe - by day serving fruit cocktails, fruit and vegetable juices, a variety of smoothies and Mexican coffees. To satisfy heartier appetites, The Fruteria will feature robust torta sandwiches and creative Mexican-inspired tostadas. By night, The Fruteria will transform into a buzzing, contemporary cocktail lounge featuring fresh fruit tequila cocktails. Other new airport concessions include Texas icon Whataburger; Bullrito's, also a Texas native, that will feature fresh Tex-Mex; and Barcuterie, which will offer cured meats and classic cheeses in an energetic bar setting. Familiar favorites such as Famous Famiglia, Fresh Gourmet Marketplace, Panda Express and Starbucks round out the Terminal B south concourse food and beverage options.