USA. Concessions International (CI) marked the grand opening of Bar Symon at Washington Dulles International Airport last week (13 March) with a celebration attended by Chef Michael Symon – the creator of the bistro-style restaurant concept.
Symon, a James Beard award-winning Iron Chef, was on hand for the ribbon-cutting and to meet with restaurant staff and guests.
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Bar Symon, located in Concourse D of Washington Dulles, was created specifically for airports |
Located in the airport’s Concourse D near gate D14, Bar Symon was created specifically for airports by combining Chef Symon’s experience and his search for quality food options while traveling. He opened the first Bar Symon airport location at Pittsburgh International, which remains in operation today.
With fresh, high quality food sourced locally to bring “˜farm to terminal’ cuisine to the airport, Bar Symon offers a menu of new and traditional American cuisine, with an emphasis on comfort food. Guests can choose from a selection of burgers and sandwiches, as well as Greek and Italian entrees inspired by Chef Symon’s heritage. Menu items include a Pulled Pork Breakfast Burrito, the signature Lola Burger and Lola fries sprinkled with kosher salt and fresh rosemary.
Bar Symon is operated as a joint venture between CI and Cleveland-based United Concessions Group (UCG), an Airport Concessions Disadvantaged Business Enterprise (ACDBE) owned by Hayat Rababy. This is the first partnership between the companies. UCG currently holds the exclusive rights to the Bar Symon brand in airports.
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James Beard award-winning Iron Chef Michael Symon giving a speech at the grand opening |
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L-R: Concessions International Director of Operations DC Airports Ariel Guerra, Concessions International CEO Donata Russell Major, Metropolitan Washington Airports Authority Manager Concessions & Services Stephanie Powers, United Concessions Group Vice President Ben Rababy and MarketPlace Development General Manager Kierran Casey at the ribbon-cutting |
