Review: United's invite-only Classified restaurant at Newark

04.04.2024 - 17:25 / thepointsguy.com

As a frequent United flyer to Europe, I spend a lot of time inside Newark Liberty International Airport (EWR) Terminal C. Because United is the terminal's sole occupant, the lounge options are limited to United Clubs and the Polaris Lounge, with no Priority Pass options.

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For some lucky United flyers, there's another option to enjoy a nice meal and excellent runway views; plus, it provides an escape from the hustle and bustle of the busy terminal. During a recent trip, I finally got the chance to experience it myself.

Here's what it was like to enjoy lunch at Classified.

Classified is United's private, exclusive, invitation-only restaurant, which opened its doors in 2017. It is in Newark's Terminal C, past security, near gate C120.

To have a chance at being invited to Classified, you must book a ticket with United leaving from Newark. I've held Premier elite status with United for about five years now, and this was my first invite. So, they're definitely on the rarer side — which meant I was thrilled to finally get the opportunity to check it out. My invitation came by email the day before my flight.

I clicked through the email and was prompted to enter my MileagePlus number to choose from a few reservation times.

Once I made my reservation, I received a confirmation email.

Classified is hidden inside a different restaurant, Saison — sort of like a speak-easy concept. I checked in outside the Saison and told the waitress I had a 2:15 p.m. reservation for Classified.

Within a few minutes, a new waitress appeared, greeted me and escorted me through a nondescript restaurant to a door that said, "Private."

My waitress opened the door and guided me down a long, dimly lit hallway, where I took a left and was met by the restaurant. Definitely like a speak-easy.

Upon entering the restaurant, everything felt simultaneously intimate and ornate, with brass light fixtures and colorful seating. There were only a few tables with space for about 30 people throughout the restaurant, which is shaped like a long oval. Large panoramic windows on one side immediately drew my eye toward stellar airfield views of Boeing wide-body jets scheduled to head to Europe later that evening.

There were three big-screen TVs at each end of the restaurant and one in the middle playing the local news.

As I sat down at my table, I was offered a choice of still or sparkling water, and I opted for sparkling. The table was clean and elegant, with a simple flower arrangement, salt and pepper shakers, glass and tableware. The knife was plastic — because of security requirements inside the airport — although it was still made to look elegant.

After bringing my