On the same day Newark airport’s new Terminal A was named as a finalist for prestigious global architecture and design award for airport facilities, United Airlines had a soft opening of its newest premium club in Terminal C after a yearlong, top to bottom renovation.

On Wednesday, the new club opposite gate C74 opens to all United’s premium members, the second renovated club to open in United’s Terminal C hub and the airline’s third, having opened a new club in Terminal A in June.

Laura Edwards, United’s senior manager of clubs and lounges, says demand for clubs is high.

This was the most visited club, she said, but was hampered by access limited to stairs or an elevator, which is no longer a problem, as two new escalators were turned on Tuesday morning.

“This is our third and last club renovation here at this airport,” Edwards said, about the reimagining of this 18,000 square foot, 400 seat club. “With the club at (gate) C 123, we have amazing capacity.”

Closed in May 2022, construction started that summer and is part of a record opening of five United clubs this year, that included two in Newark, two in Denver and one in Chicago O’Hare airport, Edwards said.

“This was the most visited club in entire network,” she said.

The new United club is located in a mezzanine, above the maddening crowd at gates and the din of announcements and is designed as a space that travelers can get away to, Edwards said.

Location is all it shares with the former club - this top to bottom renovation departs from the trend in recent club openings elsewhere in the airport to pay tribute to New Jersey.

Instead, United’s newest club pays homage to nearby Manhattan, and for a good reason. It has a spectacular, unimpeded view of the Manhattan skyline from the bar. If you want to be Jersey centric, a view of the airport main runway allows travelers to watch the planes come and go.

The motif of the club’s design takes cues from 20th century art deco and mid-century designs, starting with a tribute to NYC’s Grand Central Terminal and United’s origins in the 1930′s.

It starts with the ceiling art in the hallway to the club, which is reminiscent of the constellations artwork in Grand Central’s waiting room. Created by Connecticut artist Ron Norsworthy, the art also was inspired by a poem by Newark’s Amiri Baraka.

Inside, you’ll also find:

Soaring spaces: If there is a way to counter the tight spaces of an aircraft, the new United Club does it with high ceilings and plenty of light, especially sunlight through windows, which is also a nod to GCT. The interior is bright, but avoids the over bearing brightness of fluorescent lit spaces we loath.

Warm and comfortable furniture. There are plenty of different seating types to pick from, including whimsical “poofs,” Edwards said, which are small moveable brown ottoman like seating.

A space for everyone: There are long tables for families, booths like a diner, counter top seating, clusters of Madmen like cocktail tables and easy chairs. For the business traveler, there are single workstation cubbies.

A well-curated bar: Besides the NYC view, the selection of local liquors and beer representative of the tri-state area and wine is another highlight. Patrick Jones, United’s National Bar Director, has scoured a five-state region for treats, such as Philadelphia’s Bluecoat gin, Rutgers University football star Eric LeGrand Bourbon, New York State’s Albany Vodka, Cape May IPA, Dogfish beer from Delaware and a new line of Mainline wines paying tribute to United’s Mainline national network.

Scan and go: The emphasis is on serving both types of customers, passengers who need a fast bite to eat and drink and the traveler who wants to unwind and decompress, Edwards said. Passengers can self scan their boarding pass at gates to the new club, cutting down on lines and waits. The flyer on the go can grab premade sandwiches, cookies and fruit.

Food: We saved what could be the best for last, after talking to United Airlines Division Chef Errol Figueroa and sampling his creations at the buffet. Being so close to the great Italian restaurants of North Jersey, would an airport club dare serve chicken cacciatore? This chef did and it is sublime- moist, boneless chicken with subtle flavorings. Other standouts were portabella mushroom chili (an interesting tasty take on a traditional dish) and a hot quinoa grain bowl with chicken and tofu that got a thumbs up.

There are sandwiches and United made a conscious decision to stay away from traditional cold cuts. The chicken salad on a roll exceeded expectation with moist chicken that wasn’t bathed in mayonnaise. Yes, there is a Taylor ham breakfast sandwich.

Similar to the other premium clubs in the airport, United’s new Terminal C club is emphasizing fresh and locally sourced foods, especially fruits and vegetables. With fall comes seasonal fruits, including red and green apples from New York’s Hudson Valley and roast butternut squash. There is a big emphasis on choice, especially for vegetarians – daily soups include a vegetarian offering and there are gluten free offerings for the asking, Figoreola said.

The menus change according to season and customer feedback, that can come as soon as a traveler has finished eating. Cards with survey QR codes are liberally distributed through the new club to capture travelers’ feedback now and guide future offerings, Edwards said.

Bathrooms include a gender neutral, handicapped accessible bathroom and a separate wellness room for mothers to breastfeed that’s equipped with infant changing stations. Hydration stations allow travelers to fill water bottles and there are coffee machines offering eight types of coffee and hot water for tea.

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