USA. Ronald Reagan Washington National Airport and Washington Dulles International Airport have revealed the latest phase in a big concessions overhaul, with an ambitious new dining offer at the heart of each. The transformation began three years ago with the goal of providing a broader range of food and retail, blending global brand with local flavour.
Among the new concepts will be the Washington Redskins Burgundy and Gold restaurant, as well as the region’s first airport Chick-Fil-A and Asian fusion brand Pei Wei. Additionally, a second Wolfgang Puck restaurant will join an expanded list of celebrity chef-driven concepts.
“As part of the airport’s mission, we have focused on the passenger experience and that extends to the shopping and dining options available at Reagan National and Dulles International airports,” said Metropolitan Washington Airports Authority Executive Vice President and Chief Revenue Officer Jerome L. Davis.
“When passengers travel through Dulles International and Reagan National, their journey will include concessions offerings that reflect passenger preferences and expectations for Washington’s airports.”
The new Washington Redskins-themed restaurant will be accompanied by a stand-alone exhibit featuring the history of the Redskins NFL team since moving to the nation’s capital nearly 80 years ago.
“We are excited to partner with the Metropolitan Washington Airports Authority to bring a Redskins themed restaurant to Dulles International Airport,” said Washington Redskins Executive Vice President Terry Bateman. “The Redskins have been part of the Washington, D.C., region since 1937, and having a presence at Dulles International Airport – a premiere gateway to the Capital Region – is a natural fit.”
The Redskins-themed restaurant, along with shops and restaurants distinctive to the Washington region, are part of an effort to give Reagan National and Dulles International airports “a stronger Sense of Place,” said MWAA Vice President of Marketing and Consumer Strategy Chryssa Westerlund.
“As soon as people step off their planes, we want to create an immediate image of the nation’s capital by providing a ‘look and feel’ of this unique area.”
During the past 30 months, MWAA and concession management partner MarketPlace Development have added more than 120 shops and restaurants at Reagan National and Dulles International.
“As we begin our Phase 5 round of introducing new concessions at the airports, we remain focused on representing the diversity of the region we serve in the food and retail offerings to our passengers,” said MWAA Deputy Vice President for Customer and Concession Development Steve Baker. “Our concessions are giving passengers variety with local, regional and national flair that we hope will enhance their overall travel experience.”
New brands at Dulles International include: Burberry, Montblanc, L’Occitane, Michael Kors, Swarovski, Coach, Estée Lauder/M.A.C, Kiehl’s, Thomas Pink, Tumi, Vera Bradley, Vineyard Vines, American Tap Room, &pizza, Bracket Room, Carrabba’s Italian Grill, District ChopHouse, Smashburger, Chef Geoff’s, and Chef Michael Symon’s Bar Symon.
The offer at Ronald Reagan Washington National Airport includes: Ben’s Chili Bowl, Chef Mike Isabella’s Kapnos Taverna, Chef Richard Sandoval’s El Centro, Bracket Room, Top Chef Carla Hall’s partnership with Page restaurant, Chef Robert Wiedmaier’s partnership with Reservoir restaurant, Legal Sea Foods, Lebanese Taverna, Taylor Gourmet, Cava Mezza Grill, American Tap Room, &pizza, Spanx, Tumi, Brighton, Brooks Brothers, Lacoste and Vineyard Vines.
