OTG Management is bringing new dining options to travelers at Ronald Reagan Washington National (DCA) and Newark Liberty International (EWR) ahead of the holiday season.
“Restaurants and hospitality are in our DNA, and as with operating outside the airport space, it is during the holidays when we are at our busiest and have the opportunity to make the greatest impact,” says Rick Blatstein, CEO of OTG. “Our crew members have worked tirelessly to get these concepts online in time to provide holiday travelers the hospitality they deserve.”
New to DCA’s Terminal A, Reservoir features a menu of Provencal cuisine developed by D.C. chef Robert Wiedmaier in a French bistro setting.
“We are rebranding Reagan National and Dulles International, renewing our commitment to enhancing the travel experience at the Nation’s airports,” says Steve Baker, vice president of concessions and customer development for the Metropolitan Washington Airports Authority. “The creation of Reservoir is a perfect reflection of that commitment. Reservoir’s unique French cuisine, presented in an airy and well-lit environment, is a great new dining option for passengers as they begin their journey at Reagan National Airport.”
At EWR, Terminal C is now home to Surf and Happy Clam. Surf, which was developed by Chef Josh Capon, serves up sushi and seafood. Chef Mario Carbone is responsible for Happy Clam’s menu of seafood and red sauce dishes.
