Among the many new restaurant and retail offerings coming to Reagan National Airport’s Terminal A next year will be a new restaurant from chef Robert Wiedmaier of Brasserie Beck and Mussel Bar.
The menu at the new restaurant will be inspired by the French region of Provence, and include meats, fish and produce sourced from the Washington region, according to a press release.
Wiedmaier’s Sugartoads Restaurant Consulting Group is working on the project with OTG, a New York-based airport food and beverage operators that is tasked with revamping Terminal A’s food offerings.
The restaurant will deploy a high-tech form of ordering by providing an iPad at every table. Guests can use the iPad to order their meal, and then to surf the Web, check on flight statuses and more.
It’ll be Wiedmaier’s sixth restaurant in the Washington region.