A slew of new concepts from OTG Management, MarketPlace Development and the Metropolitan Washington Airports Authority were announced at Ronald Reagan Washington National (DCA) and Washington Dulles International (IAD) this week.
The additions are part of the ongoing concessions redevelopment that began at the airports in 2013. So far, 74 new concessionaires have opened between the two locations.
A new bar concept from OTG, District, opened in the pre-security area of Terminal A at DCA. The firm Icrave designed the 690-square-foot space, which includes red lacquered walls, walnut wood bands and tufted Ferrari-inspired leather bar stools. Each seat has a charging station and OTG’s iPad platform, Flo. The technology allows travelers to access real-time flight information, language support and free Internet.
The menu, overseen by OTG Executive Chef Billy McCormick, features seasonal items focusing on fresh ingredients from local farms, such as Kreider and Esbenshade. A few signature dishes include the Mediterranean Plate of sundried tomato hummus, grape leaves and marinated olives; a kale Caesar salad; Maine lobster roll; vegan quinoa burger and a 10-ounce New York strip.
“We are thrilled to bring travelers this new pre-security experience,” says Rick Blatstein, CEO of OTG. “The modern space offers a great place for guests to spend time with family and friends before flight. It also serves as a wonderful first impression upon arriving to the terminal. Fresh food, sleek design and the latest tech create a sense that something new and exciting is taking place.”
Other future concessions additions at DCA will include Georgetown Gourmet Market, a market featuring salads, soups and sandwiches, and operated by Concessions International and Patricia Reilly Food Concepts; and Big Bowl, which specializes in Thai and Chinese food and is operated by the Parodies Shops and BZB International Inc.
IAD also has recently undergone some changes with additions such as Chef Geoff’s, a restaurant in Concourse C that serves United Airlines passengers. The restaurant is a joint venture between Concessions International and Patricia Reilly Food Concepts Inc., and it is the first airport location.
Chef Geoff’s includes a full bar, grab-and-go items and a “tech table,” which allows travelers to plug in various devices as they eat. The menu includes Honey-Sriracha Wings, Big Shrimp and Very Gouda Grits, Blackened Fish Tacos, the Chef Geoff Burger and the 33-ounce Super-Mug.
“As a restaurateur, I’m always looking for new challenges and other avenues to reach more restaurant guests,” says Tracy. “Opening a location in Dulles Airport is the opportunity of a lifetime and is a perfect way to introduce travelers from all around the world to our menu.”
Other concessions concepts were also announced for IAD this week, including Subway, operated by Subway Real Estate LLC; Five Guys Burgers and Fries, operated by MEM Concessions LLC; and The Kitchen by Wolfgang Puck, a restaurant whose classic American cuisine is geared toward international travelers and is operated by Air Ventures LLC.
Additionally, new retail locations will enter the mix at IAD, including Erwin Pearl, a store offering fine jewelry that is operated by Stellar Partners and Erwin Pearl; Bluwire, which sells portable technology and is a joint venture between the Blue Wire Group LLC and Travel Concessions Management LLC; and Stellar News, focused on fulfilling the last-minute needs of travelers and operated by Stellar Partners.
“These newest additions represent our latest improvements to our passengers’ travel experience at Washington Dulles International and Reagan National airports,” says Steve Baker, vice president of customer and concessions development. “We are proud of the detail our concessions partners have invested in delivering exceptional service to our travelers, which includes under-counter coat hooks, power ports and wider aisles.”
