A continuing mission of mine here at Offbeat Eats is trying to help fellow travelers find good places to eat. As I’ve commented many times before, airport food is generally a dismal experience, and with a few rare exceptions (notable airports I’ve found that have multiple good options for food include Heathrow and San Francisco, for example), airport dining is best avoided, and if you find yourself needing a meal, you often pay through the nose for it. One particularly pleasant exception to this, however, lies in Detroit’s International Airport. Detroit is often the butt of jokes, and it often has earned that status, but for a city of its status, Detroit actually has a rather nice airport, particularly in their main McNamara terminal (home of the particularly cool colorful tunnel between concourses, which you can see here). There are a lot of restaurants here, of varying quality, but one thing stands out: primarily due to the large number of Japanese passengers passing through the airport, it sports multiple Japanese restaurants. One of these, Sora Japanese Cuisine and Sushi Bar, is one of my rare examples of “Good airport food”.
Where Offbeat Eats has been:
In general, I really enjoy that each part of the country has food specialties that they excel in, it gives me something to look forward to when I travel, like a good proper posole in New Mexico, or a proper Cuban sandwich in Miami. But it also leaves me with the occasional hard to satisfy craving. Like when I want a good, quality biscuit. Nominally, this shouldn’t be too hard, considering that within a 50 mile radius of me are about a dozen places that have biscuits on the menu… But I’ve learned that, like the phrase “New England Barbecue”, “biscuit” is a term to be treated with a certain amount of skepticism in these parts. I could get a nice, flaky, buttery biscuit with a bit of crumble… but I’m much more likely to get some sort of stale, leaden lump of dry dough that’s only vaguely suitable as a substrate for a biscuits and gravy. In short, most New England biscuits, well, suck. It baffles me a bit, since biscuits aren’t that hard to do… when I lived in the South, the vast majority of kitchens were able to put out a decent biscuit, without any products labeled with “Bisquik” or having any sort of canned dough being involved. But it’s something that most New England kitchens haven’t mastered, enough so that I’ve joked many a time about opening “Rich’s Remedial Biscuit School” and inviting local chefs. I was in that frame of mind when I was checking out reviews for some new places in Montpeliers, and I had noticed several good reviews for Philamena’s, a new Italian place that opened this year on Montpelier’s west side. Most importantly, more than one review mentioned great biscuits. Hopeful, but still skeptical, we decided to check them out for breakfast.