Located next to Gate 22 in Concourse A, the new addition to the airport's F&B facilities provides a full-service restaurant, bar, and to-go counter and offerings ranging from house-made waffles, French-style omeletts and Chesapeake Bay crab cakes to a variety of artisanal pizzas.
The opening is part of the comprehensive concessions redevelopment programme undertaken by the Metropolitan Washington Airports Authority.
Operated by Air Ventures LLC, The Kitchen’s menu imbues Wolfgang’s elevated take on made-from-scratch, global comfort fare using the freshest locally sourced ingredients.
”I’m excited to introduce my newest concept to Dulles International and to the many visitors to the DC area,” said Puck.
“Similar to our restaurant The Source in Penn Quarter, we will be using only the best ingredients for our menus. My team and I look forward to welcoming you and hope you enjoy the restaurant as much as we do.”
According to Dulles opearator, the Metropolitan Washington Airports Authority (MWAA), the openong ensures that travellers at Dulles International can now enjoy the relaxing ambiance while indulging in a selection of seasonally focused, signature dishes and new items created with the IAD traveller in mind.
The revamp of its retail and F&B offerings has been carried out in collaboration with concessions manager, MarketPlace Development.
“Over the past two years, we have transformed the shopping and dining options at Dulles to provide our passengers with a world-class travel experience," says MWAA's vice president for customer and concessions redevelopment, Steve Baker.
"Whether a passenger’s journey begins, ends or just passes through Dulles International, The Kitchen by Wolfgang Puck will provide a welcome relief where they can enjoy great food and drink options on their travels.”