8 Kitchen confidential:
Reagan national airport
Want to know what goes into our top dining options? We took some of
D.C’s best bloggers behind the scenes with our Chefs to taste our best bites.
There’s a common misconception that airport food is unhealthy and uninspiring. The chefs behind some of the
top dining destinations in Reagan National Airport are seeking to combat this myth with fresh farm to table dishes.
We took some of the areas top bloggers behind the scenes and into the kitchen with these culinary masters to put
our top dishes to the test. Find out what Michael Woestehoff (@thewshlobbyist), Rohini Manickam (@rohinimm) and
Angelica Talan (@angelicatalan), and some of our renowned chefs, had to say.
Washington Pour Bar —
executive chef: Judith hernandez
Must-try Dishes:
Saint Sophia (mixed greens, marinated chickpeas, cucumbers, cherry
tomatoes, pickled purple cabbage and onions, lemon vinaigrette)
Californian Tartare (lump crab, pickled red onion, cucumbers,
masago, corn crisps, cilantro scallion vinaigrette, tamari ginger jus)
Red Chili Shrimp (quinoa salad, mushrooms, bell pepper pico, redi
chili oil, tamari ginger jus, kettle chip flakes)
U Street Pub —
8 the taKe:
“We use locally sourced fresh
produce. We take pride and
everything that we put is fresh
on the plate for our guests.”
— Chef Judith Hernandez
executive chef: Judith hernandez
Must-try Dishes:
BBQ Pork Sliders
Chicken Kabobs (skewered farm-raised chicken, blistered shishitos,
tahini yogurt with cauliflower hash)
Marinated Kale Salad (marinated kale & romaine, cherry tomatoes,
avocado, pickled red onions, apple cherry pico, blue cheese crumbles,
sriracha maple Dijon)
8 the taKe:
“The BBQ Pork Sliders are easy to
bite and they come on a brioche
bun. Makes things pretty tasty
and I can’t wait for my next flight
and my next departure here at
Reagan Airport.”
— Michael Woestehoff
Bracket Room —
executive chef: Jamal liverpool
Must-try Dishes:
Rosemary-Marinated Lamb Chops (with EVOO, hummus, warm
dipping bread)
Watermelon Caprese Salad (fresh watermelon, mozzarella ovalini,
tomatoes, basil infusions, balsamic vinaigrette)
8 the taKe:
“So many options and so many
flavors, and it feels healthy.”
— Angelica Talan
Rock Shrimp (spicy fried dragon or unbreaded original)
Buffalo Wrap (chicken, tangy sauce, gorgonzola, heirloom tomatoes)
il Viaggio —
8 the taKe:
“What we think makes this a little
bit different than your standard
average airport restaurant is that
Must-try Dishes:
all this stuff is being made from
Antipasto Plate (prosciutto, ham, pepperoni, shrimp, celery,
scratch. And when I say from
mozzarella, grape tomato, crostini, pesto)
scratch, we are hand breading
Flatbread (rosemary parmesan sea salt flatbread, artichoke aioli,
chicken cutlets, we are stretching
arrabiata sauce, pesto)
fresh pizza dough, we are creat-
Chicken Milanese Salad (lightly breaded chicken breast, cherry
ing fresh sauces from scratch,
tomato, arugula, lemon vinaigrette, artichoke, artichoke aioli)
and all of our ingredients are
locally.”
Italian Meats Pizza (ham, meatballs, tomato sauce, ricotta) SPRING 2019 sourced
13 FLYWASHINGTON.COM
executive chef: Matthew corbett
— Chef Matthew Corbett