The Lounge is located in Terminal D, opposite Gate D17, on the mezzanine. The Lounge can be reached from any other terminal via the Skylink train.
Hours: 5:30 am - 10 pm
Learn more about who can access the lounge.
From the moment you walk in, you'll see that things are different here. Unexpected touches like spa therapies from exhale® and a well-appointed shower suite meet productive workspaces with high-speed Wi-Fi.Explore All Amenities
Dine in decadence with cuisine designed by James Beard Award-winning chef Dean Fearing. Savor locally-inspired dishes like Texas Migas with chorizo and sweet onions.View Sample Dishes
Get a taste of our Texas-inspired fare. Menus change and the current menu is available in the Lounge.
Recognized as one of the founding fathers of Southwestern Cuisine and now as the creator of a generation of highly-flavorful dishes, Chef Dean Fearing has spent his life cooking for people who love good food. Fearing's restaurant at the Ritz-Carlton, Dallas, was named "Restaurant of the Year" and "Table of the Year" by Esquire Magazine, and No. 1 in Hotel Dining in the U.S. by Zagat.
Enjoy a cocktail developed by one of the nation's top mixologists, Jim Meehan, or explore wines handpicked by renowed wine authority Anthony Giglio.View Sample Drinks
Get a taste of our Texas-inspired cocktails and wines. The full menu is available in the Lounge.
Jim Meehan is one of the nation's top mixologists, a contributing editor of FOOD & WINE, the deputy editor of FOOD & WINE 's annual cocktail guide, and the author of the PDT Cocktail Book: a bartender's guide from his James Beard Award-winning bar.
Anthony Giglio is one of the most entertaining wine and spirits authorities on the planet. He has authored several books, including three editions of FOOD & WINE 's Wine Guide; five editions of the Mr. Boston Official Bartender's Guide, and his highly regarded first book, Cocktails in New York.