Travelers passing through Philadelphia International Airport (PHL) will now be able to try traditional Southern and Creole cuisine at the new Lafayette’s Creole Kitchen & Bar. The restaurant, located between Terminals B and C, is the first airport venture and brainchild of Chef Toyin Alli and her husband, Reginald Johnson, graduates of the Philadelphia Airport Concessions Academy and operators of the popular D.C.-based Puddin’. Lafayette’s Creole Kitchen & Bar offers customers staples like shrimp ’n’ grits; red beans ’n’ rice; gumbo; spicy shrimp étouffée; po’boy sandwiches; and chicken ’n’ waffles plus the duo’s signature brown butter bourbon bread puddin’ and a selection of cocktails, beer,wine and zero-proof options.
“Lafayette’s brings a unique fusion of flavors to PHL Food & Shops that many of our passengers have never experienced before,” said Mel Hannah, vice president and general manager of MarketPlace PHL. “Toyin and Reginald have spent years creating something special, and we’re proud to introduce a dining option to PHL that truly can’t be found anywhere else.”
