Movers and shakers of Washington rejoice. The newly renovated Delta Sky Club at Ronald Reagan Washington National Airport (DCA) is officially open for business (or leisure) – now with an additional 1,800 square feet of space for guests to enjoy – and featuring fresh fare from chef Marjorie Meek-Bradley.
"We are looking forward to sharing the stunning Delta Sky Club at DCA with Washingtonians. From the cherry-blossom inspired chandelier to the sophisticated finishes, we've thoughtfully designed every detail of this Club for our guests," said Claude Roussel – managing director of Delta Sky Club. "The investments Delta is making in Delta Sky Clubs reflect our commitment to take the guest experience to the next level."
The 9,000 square feet space includes features for which Delta Sky Club is known, along with special touches inspired by Washington, D.C.
Some highlights include:
- Striking lighting features, modern finishes and leather furnishings
- Open seating plan to maximize views of the runway and the Potomac River
- Menu crafted by local chef and former Top Chef finalist Marjorie Meek-Bradley, which will be rotated seasonally
- A full-service bar, now with additional seating, that features seasonal cocktails, an exclusive all-American whiskey menu with 15 choices and wine selected by Delta's Master Sommelier Andrea Robinson
- Beltway-themed artwork from up-and-coming artists from across the country, as a part of THE GALLERY program
- Comfortable seating, Wi-Fi and easily accessible power outlets at nearly every seat
"In addition to the new elements of the redesigned Club, we're partnering with chef Marjorie Meek-Bradley, who has extensive experience at some of the leading restaurants in D.C. She's bringing her expertise, flare and creative style to the Club menu," continued Roussel.
"I am very excited to partner with Delta at the Delta Sky Club at DCA. I look forward to bringing my passion for local, seasonal ingredients to travelers, whether they are heading out of town or just passing through our awesome city," said Marjorie Meek-Bradley, chef and partner at Smoked and Stacked, and executive chef at St. Anselm.
