On the move again.
Stop, before you unsubscribe to this site and curse its name, I concur; Airport food is generally not a good thing. But having the experience of working in the Airline industry for a very long time (way too long to divulge) Airport staff and Airline employees let you in on finding the good stuff, road tested: which restaurants/vendors, what items on their menu and even what time of day or week to buy.
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| En Route |
Airport food is very much like airport culture itself, an ever moving collection of the mainly unwashed, weird and bizarre, in a place that is neither here nor there, where it matters not who you really are (only what security profiles make of you). Its one of those places where almost anything can happen: transit points - Twilight Zones. The larger the Airport may mean only much more of the nutritionally bankrupt, overpriced, mass produced and the watered down. But once in a while, particularly when its new, in the International Terminals you get a gem or two.
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| Brass Artwork Embedded into the Floor of Miami Airport Concourse |
The new and improved Miami International Airport Terminal is impressive, down to the brass detailing in the floor. Functional but not yet fully complete, the long departure gate lined corridors are filled with beautiful shops, food stands and restaurants of all kinds, spankingly new. Two places to eat and drink, to date stand out: Sushi Maki and Beaudevin on Concourse D. Sushi Maki, with twelve locations in Florida and Beaudevin Internationally (I visited the one in Brussels Int'l Airport - Fab!) they offer what I call a great way to kill a few hours - good sushi and good wine.
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| Inside the Beaudevin Wine Bar/Lounge on Concourse D |
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| Wine Dispensers at Beaudevin |
At Beaudevin you may order Wine by the glass, bottle or credit a wine card with cash and sample what is on the dispensing machines. Menu items are fast and designed to complement wine (except for the breakfast items) all Tapas like stuff. The wine selection is large and the staff knowledgeable and helpful (hope this is not only because they are new). This can be a stimulating experience for those now learning and interested in wine.
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| Sushi Maki's Commitment to Quality and Sheer Volume Turned Over Daily at MIA Guarantee Fresh Product |
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| Sushi Maki Decor |
Sushi Maki, yes, they do have the pre-prepared/pre-packaged, typical rolls you can pick up and run with in the take-away section up front, California, JB and Spicy Tuna Rolls etc. But even if you are not eating in, order off the menu some of their cooked or raw rolls to take on your flight. Their Volcano Roll: Smoked Salmon, Kanikama Crab, Cream Cheese and Scallions topped with Spicy Lava Sauce. Seven Seas: with three varieties of Whitefish and Tobiko Wasabi and a roll called The Beast: BBQ Eel and Avocado filled. All delicious and slightly larger in portions than what you usually see, portable and satisfying.
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| My 6:30am Breakfast: Miso w/Tofu |
Traveling to and from Trinidad and Tobago, your year round international connection hubs are limited - Miami (MIA) or New York (JFK) and if you travel often its good to know where you can get a good or even exciting taste experience.
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| Miami International Airport's Concourse D |
More pics and insight on food adventures on Facebook: http://www.facebook.com/BellyinHand
2 comments:
I am happy they made headway on the revamping of the airport - was getting seriously fed up of the options and the same old same old in MIA :-) Happy New Year!
They are not done yet, but yes a vast improvements. Lots of places (as usual) for fried chicken too :-)
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