The food, above all, sets the Capital One Lounge apart. It’s a chef-driven, restaurant-quality menu that exceeds all expectations, with a knowing nod to the Lone Star State. For dinner before my flight, for example, I enjoyed meatballs glazed in a Texan apricot bourbon, with freshly roasted elote and perfectly smoked grits, paired with a signature Bluebonnet cocktail, mixed with Texas wildflower honey and local Deep Ellum Lemon Vodka. The main menu of small plates is completely reinvented every month using seasonal local ingredients. But the options don’t stop there—in the evenings, the culinary team delivers thoughtful extras like elaborate cheese boards, freshly baked brownies and prosecco.
The draft beer on tap, too, is surprisingly diverse, with options from plenty of local craft breweries. In particular, Y’all’s Bock from Revolver Brewing and the Mermaids & Unicorns Blonde Ale from True Vine Brewing Company are delicious. Not to mention the Yellow Rose Airport Pilsner, which was created by 3 Nations Brewing specifically for the Capital One Lounge at DFW. When you enter the Lounge—and future locations, as the network grows—you can be sure you’ll have the opportunity to sip on a local brew.
Then there’s a “Grab & Go” section on your way out of the Lounge, where you can take freshly made and packaged sandwiches, jarred salads and desserts (the Texas banana pudding was a stand-out) on the way to your gate. Like all the food in the Lounge, it’s completely complimentary.
Capital One continues to lead the way in rethinking the travel and lounge experience by introducing Capital One Landing, a new chef-driven concept focused on bringing an elevated experience to the heart of the terminal, coming soon to LaGuardia (LGA) and Ronald Reagan Washington National (DCA) airports.