The Kitchen opens at Dulles International

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Renowned TV chef Wolfgang Puck has opened his latest restaurant concept, The Kitchen, in Concourse A at Washington Dulles International Airport in Virginia, USA.

Passengers dining at the restaurant will be able to enjoy a diverse menu of comfort foods made from fresh and locally sourced ingredients. This includes dishes such as house-made waffles and French-style omelettes for breakfast, Chesapeake Bay crab cakes with basil aioli for lunch, and a variety of artisanal pizzas for dinner. Guests can also enjoy a wide selection of small plates, seasonal salads and entrée items such as Brick Chicken with Calabrian chilies and pesto shrimp spaghetti with plum tomatoes.

Puck said, “I’m excited to introduce my newest concept to Dulles International and to the many visitors to the DC area. Similar to our restaurant The Source in Penn Quarter [Washington DC], 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.”

Steve Baker, vice president for customer and concessions redevelopment, Metropolitan Washington Airports Authority, the airport operator, said, “Over the past two years, we have transformed the shopping and dining options at Dulles International to provide our passengers with a world-class travel experience. The addition of a Wolfgang Puck signature restaurant at Dulles International wonderfully highlights that transformation.”

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Helen has worked for UKi Media & Events for nearly a decade. She joined the company as assistant editor on Passenger Terminal World and since progressed to become editor of five publications, covering everything from aviation, logistics and e-commerce to meteorology. She has a love for travel and property and has redeveloped three houses in three years. When she’s not editing magazines, she’s running around after her two boys and their partner in crime, Pete the pug.

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