USA. Lafayette’s Creole Kitchen & Bar has opened at Philadelphia International Airport, marking the first airport venture for chef Toyin Alli and her husband, Reginald Johnson.
Located in the connector between terminals B and C, the fast-casual restaurant builds on the couple’s Washington DC Southern and Creole food concept, Puddin’.
Founded in 2010, Puddin’ has grown from farmers’ markets and food trucks to an established presence at DC’s Union Market. The business also operates a manufacturing facility in Capitol Heights, Maryland, supporting its expansion.
Lafayette’s adapts the concept for airport passengers, offering Southern and Creole dishes alongside a full bar serving cocktails, beer, wine and non-alcoholic options.
The menu features Shrimp ‘n’ Grits, Red Beans ‘n’ Rice, Gumbo, shrimp Étouffée, Po’boys and Chicken ‘n’ Waffles, alongside the brand’s signature Brown Butter Bourbon Bread Puddin’.
MarketPlace PHL Vice President and General Manager Mel Hannah said, “Lafayette’s brings a unique fusion of flavours to PHL Food & Shops that many of our passengers have never experienced before.
“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.”
Alli and Johnson are both graduates of the Philadelphia Airport Concessions Academy, a programme designed to support small, regional and diverse businesses entering the airport concessions sector.
Alli will oversee day-to-day operations and culinary direction at Lafayette’s, while Johnson will support finance, logistics and business strategy. ✈
