José Andrés’ First Airport Lounge Opens at DCA | Eater DC

"A glam new 5,400-square-foot restaurant and bar inside Reagan National Airport's Terminal 2 (at the intersection of National Hall and Concourse D) seats 90 and aims to deliver the award-winning Spanish cooking of José Andrés Group through fast-moving tapas and cocktails. The upscale ambiance is defined by woven basket lights, greenery, abstract art from locals, sleek blue booths, mod ceramics and Mediterranean cookbooks framing a stylish wraparound bar, glass-enclosed views of planes taking off, and power outlets at every seat. Capital One tapped Andrés two years ago to design the menus at a cluster of airport lounges, and the operation includes a small “On the Fly” takeout market next door with prepared foods and front-row stools to watch passengers racing to their gate. Service features roving carts stocked with morning mimosas and juices, afternoon cheesecake and sauces, and gins and tonics that take cues from the tableside service at his avant-garde Bazaar in D.C.’s Waldorf-Astoria hotel; José Andrés Group’s same purveyors supply Spanish breads and olive oils, and special knives used to finely shave luxe jamón ibérico required a sign-off from TSA. Sit-down diners order hot dishes (which take 10 minutes or less) from a table QR code or swing by the tapas bar; early menu highlights include gambas al ajillo, daily croquetas, pan con tomate, eggplant and tofu donburi, roasted piquillo peppers infused with garlic and thyme, grilled zucchini with yogurt, grilled hanger steak slathered with mojo verde sauce, a grilled three-cheese sandwich, and Cantabrian Sea anchovies cured in salt and preserved in extra virgin olive oil — which are a "must," Andrés proclaimed during a media preview last week. For dessert there’s burnt Basque cheesecake, silky flan, and soft serve. The beverage program is pronounced — a Landing G&T built with Mediterranean tonic water and Barr Hill gin; "Ben Franklin’s" clarified milk punch featuring brandy, lemon, and nutmeg; a sherry-based spin on a Bloody Mary; cava poured in a porrón; fast-moving draft drinks including an espresso martini with a tropical banana touch, Negroni, Continental Sour, and sangria; plus Spanish wines and brews ranging from Dulles, Virginia (Ocelot) to Madrid (Estrella). Both areas are open to the public but sit-down visitors pay a flat fee: Capital One Venture X and Venture X Business members get free unlimited access and the ability to bring a plus one, Venture and Spark Miles cardholders pay $45, and all other guests pay $90; guests can check in with a host or make reservations in advance. Operational details and context: daily lounge hours are 6 a.m. to 9 p.m. (market 5 a.m. to 10 p.m.), this is the first big local opening since Andrés passed the torch of his culinary empire to Sam Bakhshandehpour (who became global CEO this spring while Andrés remains executive chairman), and Bakhshandehpour tells the New York Times that the group's culinary director and a few longtime employees will be on-site during the first few months. The project is presented by the credit giant as striving to bring "elevated dining to the heart of the terminal," and it represents a personal project for the superstar chef — his first-ever restaurant Jaleo opened across the Potomac more than 30 years ago, he is a Bethesda resident who says the majority of his career miles were spent flying in and out of DCA, and he recently returned from Valencia where he helped those affected by floods under his humanitarian role with World Central Kitchen." - Tierney Plumb