The Metropolitan Washington Airports Authority has revealed the latest concession offerings at Ronald Reagan Washington National (DCA) and Washington Dulles International (IAD). The new locations are part of the airports’ comprehensive concessions overhaul.
“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,” says 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.”
In the last 30 months the MWAA and concession manager MarketPlace Development have added more than 120 shops and restaurants between the two airports.
One new addition at IAD will be a Washington Redskins-themed restaurant called the Burgundy & Gold Club, which will be accompanied by an exhibit on the history of the Redskins NFL team.
Other new offerings at DCA will include Ben’s Chili Bowl, Chef Mike Isabella’s Kapnos Taverna, Chef Richard Sandoval’s El Centro, Bracket Room, 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.
New offerings at IAD will be Burberry, Montblanc, L’Occitane, Michael Kors, Swarovski, Coach, Estee Lauder/MAC, 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.
“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,” says Steve Baker, MWAA deputy vice president for customer and concession development. “Our concessions are giving passengers variety with local, regional and national flair that we hope will enhance their overall travel experience.”
