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Amtrak Opens latest Metropolitan Lounge in New York’s Moynihan Train Hall

High-end dining/drinking venue offers a new bar menu with local beers, wine, cocktails and a variety of hot and cold food selections.

Mike Buzalka, Executive Features Editor

January 19, 2022

2 Min Read
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Metropolitan Lounge in Amtrak’s New York City Moynihan Station offers a bar menu featuring beer, wine, cocktails and food items like the charcuterie and the artisan cheese plates displayed here.Amtrak

Dining is an amenity that enhances most onsite environments, including train stations, which is one reason Amtrak recently debuted the premium Metropolitan Lounge in its Moynihan Train Hall location in New York City. The new dining venue offers a bar menu featuring beer, wine, cocktails and hot food items, with the beer selection celebrating the 400 breweries operating in New York State through rotating seasonal selections from local breweries like Five Boroughs Brewing, Brooklyn Brewery, Ithaca Beer Co., Empire Brewing Co. and Montauk Brewing Co.

Guests can also enjoy complimentary snacks while the food selection includes items like pastries, yogurt parfaits, fruit, salads and sandwiches, along with La Colombe branded specialty coffee drinks like espresso, lattes and americanos.

The Metropolitan Lounge is open weekdays between 5:00 a.m. and 9:30 p.m. and weekends between 7:00 a.m. and 9:00 p.m. and is available for Amtrak Guest Rewards Select Executive and Select Plus members, Acela First Class and private room customers and Single-Day Pass holders with same-day reservations.

In addition to the food and bar service, Metropolitan Lounge is staffed by attendants who can assist customers with reservations, ticketing, Red Cap service and local information. Its unique finishes, furnishings, décor and features include a grand entry and reception with a welcome desk and luxurious customer seating; various seating neighborhoods for solo, group or family lounging; luggage storage lockers; integrated power and USB access at most seats; a business center; private restrooms; a nursing room; train information boards; a family area and an expansive balcony with café-style seating overlooking the rest of the Train Hall.

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Moynihan is the latest Amtrak station to offer a staffed lounge. The railroad also operates Metropolitan Lounge units at Boston’s South Station, Chicago’s Union Station, Los Angeles’ Union Station, Portland’s Union Station and Philadelphia’s William H. Gray III 30th Street Station. Union Station in Washington DC has a similar lounge operation under the ClubAcela brand.

With the recent Omicron virus surge, Moynihan Station’s Metropolitan Lounge serves all prepacked items through an attendant behind the service counter and, in accordance with New York City’s Emergency Executive Order No. 225, everyone 12 and older is required to show proof of vaccination, a requirement that will be extended to children between ages 5 and 11 starting Jan. 28.

“We are delighted to introduce this new amenity to our customers traveling in and out of New York City,” says Amtrak Executive Vice President/Chief Marketing & Revenue Officer Roger Harris. “It is another example of Amtrak’s commitment to continually evaluate and improve the customer experience. Customers who want to have a drink and relax before or after their train can now do so from the comforts of our flagship lounge.”

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About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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