Reno Real Estate Blog

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Escape at the New Reno Airport Lounge

The Reno Airport just got more chic and stylish – the new Escape Lounge is now open for relaxation and connectivity.

Image courtesy of RGJ

Opening on December 15, the Escape Lounge is the latest in style, food, drink and connection. Located just beyond the security connector joining concourses B and C at the Reno-Tahoe International Airport, this getaway spot has arrived just in time for the holidays.

Unlike other airport lounges, Escape is open to all passengers in whichever class of service. Fees are $40 in advance and $45 for walk-in. American Express Platinum Card holders get the added perk of free access. The lounge is open daily from 4:30 am to 8pm and bookings can be made through their online service.

The Reno-Tahoe International Airport is in the middle of its 20-year master plan and the Escape Lounge marks the next step of airport evolution. This amenity makes the airport more attractive to travelers, as well as a little more advanced and “grown-up”.

“We didn’t have an offering like that before,” said Brian Kulpin, vice president of marketing and public affairs for the airport. “It takes us to a different level in the eyes of the business traveler and day-to-day passengers. They’ve asked us to have this for years. It’s the first step into the future.”

The 1,800-square-foot lounge can hold up to 52 passengers and has an eastern view of the tarmac and main runway to the foothills surrounding Hidden Valley. Escape will provide complementary food and drink, including most alcohol, along with Wi-Fi, a bar, flight info screens and diverse areas for seating. The look and feel of the Reno lounge is described as “modern mountain” with stone, wood and marble joined by mid-century modern touches like starburst accessories and drum light fixtures, married by trendy items like inclined, nap-friendly throne chairs.

Chef Colin Smith of Roundabout Grill in the chic and non-gaming Whitney Peak Hotel and Roundabout Catering is creating the menu. Since morning is prime time for flights, you’ll find a heavy emphasis on the breakfast offerings – anything from house made blueberry muffins with lemon glaze, or oatmeal spiked with marzipan. For lunch or dinner, free-range chicken and succotash is on the menu, or sausage from Liberty Food & Wine Exchange (one of nine local purveyors the lounge is sourcing from).

“How do we make high-quality food that’s individual?” Smith asked. “And how do we make sure we’re doing healthy, too? Almost everything is made on-site. It’s a real live food venue as opposed to opening a box and putting something on a plate.”

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