'Reservoir' now open with world renowned Chef Robert Wiedmaier as a consultant.
REAGAN NATIONAL AIRPORT, WASHINGTON – The transformation of Terminal A at Reagan National Airport continues with the opening of ‘Reservoir’ – a new eatery offering the authentic dishes of a French bistro.
Renowned chef Robert Wiedmaier will consult on the expansive menu featuring the flavors and textures of simple French country cooking and taking advantage of fresh, regionally-sourced meats, fish, and produce. The newly created space will have the look and feel of a classic French bistro, transporting diners to a new world before they even board their flights.
“Reservoir provides a casual, warm space, echoing the quintessential brasserie experience. Travelers can indulge in French classics in an authentic atmosphere – all while waiting at the airport to begin their journey,” said Chef Robert Wiedmaier. “I’m happy to be consulting on a project that helps elevate the dining options of my hometown airport and our Nation’s capital.”
Wiedmaier owns multiple restaurants in the DC area, including Marcel’s, Brasserie Beck, and Wildwood Kitchen. He is a native of Germany and has worked at the Four Seasons in Washington as well as the Watergate. His heritage and upbringing in Europe influenced his palate and allows him to present those exact flavors in the food he serves at his own restaurants, located across the tri-state area of Washington, DC.
“We are rebranding Reagan National and Dulles International, renewing our commitment to enhancing the travel experience in the Nation’s Capital. The creation of Reservoir is a perfect reflection of that commitment,” said Steve Baker, Vice President of Concessions and Customer Development at Metropolitan Washington Airports Authority. “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.”
Some of the menu highlights at Reservoir include:
- Duck Tartine Sandwich with fig spread, Boursin, and arugula
- Salad Lyonnais with frisse, bacon lardon, poached egg, and shallots
- Steak Tartare with capers, gherkins, shallots, and a quail egg
- Mussels-frites prepared in classic white wine, wild mushroom truffle cream, mediterranean broth, or spicy red Thai curry
The restaurant is strategically positioned along the concourse, enticing guests into the inviting space as they pass through security. Each seat features a charging station and OTG’s award-winning iPad platform, flo, which keeps guests at ease by connecting them to real-time flight information, interactive visual food & retail menus, language support, and complimentary Internet.
“We are very excited to open Reservoir at Reagan National Airport,” said OTG CEO, Rick Blatstein. “Chef Wiedmaier’s menu delivers classic French flavors in a beautiful space, while our iPads provide travelers access to the information and services they need.”
Reservoir’s opening is another step in the larger revitalization effort transforming Reagan National Airport’s Terminal A. This July ‘Page,’ which features locally-sourced comfort foods inspired by Carla Hall, opened. In the coming months, OTG and The Metropolitan Washington Airports Authority will continue to roll out new dining and retail offerings to heighten travelers’ experience.
Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales.
She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.
