Washington’s Airports Unveil Phase 5 of Retail Redevelopment Program

SOURCE: METROPOLITAN WASHINGTON AIRPORTS AUTHORITY NOV 17, 2016

Ronald Reagan Washington National Airport and Washington Dulles International Airport announced the latest offerings in their comprehensive concessions overhaul, which began nearly three years ago, to improve the travel experience by offering broader food and retail options to reflect famous global brands and the unique flavors of the National Capital region.

Among the new concepts will be the region’s first airport Chick-Fil-A, with its family friendly menu along with Pei Wei, freshly prepared Asian-fusion cuisine. Additionally, a second Wolfgang Puck restaurant will join the expanded list of celebrity chef-driven concepts at Reagan National and Dulles International airports. One of the most innovative additions in the lineup will be the Washington Redskins Burgundy and Gold restaurant.

“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 Jerome L. Davis, Metropolitan Washington Airports Authority executive vice president and chief revenue officer. “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, named the “Burgundy & Gold Club,” will be accompanied by a stand-alone exhibit featuring the storied history of the Redskins NFL team since moving to the nation’s capital nearly eight decades ago.

“We are excited to partner with the Metropolitan Washington Airports Authority to bring a Redskins themed restaurant to Dulles International Airport,” said Terry Bateman, Washington Redskins executive vice president. “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 Chryssa Westerlund, Airports Authority vice president of marketing and consumer strategy. “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, the Airports Authority and its concession manager, MarketPlace Development, have added more than 120 shops and restaurants at Reagan National and Dulles International, aimed at enriching the passengers’ journey by creating a sample of what the region has to offer.

“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 Steve Baker, Metropolitan Washington Airports Authority deputy vice president for customer and concession development, who has led the transformation effort. “Our concessions are giving passengers variety with local, regional and national flair that we hope will enhance their overall travel experience.”

Passengers at Dulles International can now indulge in a selection of specialty brands and local favorites, including: Burberry, Montblanc, L’Occitane, Michael Kors, Swarovski, Coach, Estee 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, D.C.’s own Chef Geoff’s, and ABC’s “The Chew” host Chef Michael Symon’s Bar Symon.

Passengers at Ronald Reagan Washington National Airport can now enjoy noteworthy offerings that include: D.C.’s iconic Ben’s Chili Bowl, Chef Mike Isabella’s Kapnos Taverna, Chef Richard Sandoval’s El Centro, Bracket Room, ABC’s “The Chew” host and Top Chef alumnus 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.

By early summer, passengers will see the four-year concessions transformation plan nearing its conclusion. The new variety will include healthy options, luxury brands and nationally recognized food and retail.

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