It was the riskiest three-course meal of our life.
Last week, while flying out of BWI, I passed a bar selling crabcakes. For a moment, I contemplated stopping—but good sense grabbed me by the throat: Ordering an airport crabcake before hopping on a six hour flight seemed like a death sentence. Instead, I ate a breakfast sandwich from Dunkin, swallowed half a Klonopin, and drank a glass of wine on the plane.
Sidney Woods, a member of the airport’s marketing team, has already addressed the elephant in the room. While escorting us through security, he admits that “There’s still a perception that airport dining is not on par with the street.” Restaurant Week, he feels, is an opportunity to “showcase the airport culinary scene” and make it as respected as anywhere else. Still, when the first course arrives—oysters, clam chowder, and caesar salad—I’m a little afraid.I don’t need to be.
Then comes dessert, which is not some tiny, bite-and-a-half, fine-dining gimmick. These pie slices are honkers—one is key lime, and the other is Boston cream, which must be at least three inches tall. Both are good; the key lime is beautifully tart, and the Boston cream is spongy and soft, topped with a crumbled cookie grit.hen we finish, I am so aggressively full that I sit, catatonic, eavesdropping on the next table over.
Before the fall of 2021, the airport Legal Sea Foods was located outside of security, which created some conflicts over chowder. This chowder—for understandable reasons—is a cult hit among airport patrons, and people would apparently try to take it to-go. But youtake the chowder to-go—it’s a liquid, and TSA would seize it. So one man developed a workaround.
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