USA. Popular local pizza concept Timber Pizza Co. has opened at Ronald Reagan Washington National Airport.
The Concourse E restaurant – in collaboration with Marketplace Development, Jackmont Hospitality and Baldi Management Group – is open daily for breakfast, lunch and dinner and also caters for later travellers.
Timber Pizza Co-founder Andrew Dana said: “Timber has always been about serving great pizza to all of [Washington] DC, especially with starting out with a mobile pizza oven to serve all over the city.
“At our core, we want to be that great neighbourhood pizza shop, that people crave weekly, and now we can reach more DC area residents as well as those travelling to our incredible city.”
All 10-inch pizzas are made-to-order with options including Red, Green and White pizzas such as The Bentley (tomato sauce, provolone and mozzarella blend, cured chorizo, soppressata, Peruvian sweet peppers, spicy honey) and The Green Monster (pesto, fresh mozzarella, feta cheese, zucchini, kale).
The menu also features Pork Empanadas (slow-roasted pork, pickled shallots), signature pies and breakfast options, along with salads, empanadas and other grab-and-go options.
Metropolitan Washington Airports Authority Executive Vice President and Chief Revenue Officer Chryssa Westerlund commented: “We welcome Timber Pizza to its first-ever airport location. Reagan National Airport is proud to offer local brands that bring a taste of home to each traveller’s journey.”
Marketplace Development President Michael DiCosola added: “Timber Pizza Co. is an outstanding addition to the Reagan National Airport concessions programme.
“We strive to partner with local and familiar brands and to bring the flavours of the region to the airport for all travellers to experience.”
The restaurant is in partnership with Jackmont Hospitality, a multiunit airport operator with restaurants including One Flew South, Chicken + Beer, from performer/actor Ludacris, and Native by Nyesha, with nationally recognised chef Nyesha Arrington.
Timber Pizza has gained national recognition for its quality menu. “A few years back, we started to think about what the next step would be to bring more pizza to more people,” Dana said. “We fell in love with the idea of having a location at the airport, and we wanted to send people off to their destinations with the tastiest pie, and welcome people back with a taste of home.”
Timber Pizza said its owners “realised airport operations were different from brick-and mortar and utilised the expertise of their partners to successfully open the location”.
Note: The Moodie Davitt Report publishes the FAB Newsletter, which features highlights of openings, events and campaigns from around the world of airport and travel dining.
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