I know, I know. The breakfast menu at Beecher’s in Terminal C tempts you with promises of preflight mac and cheese. Floret, in A Concourse, has its latte and cinnamon roll game on lock. But when I find myself at Seattle-Tacoma International Airport for a morning flight, I only have eyes for one breakfast.
Honestly it comes from the same chain that powers my workdays whenever I can justify spending $20 (with tax and tip) on a salad.
In culinary terms, “airport breakfast” is about as appealing as “reheated gruel” or “expired headcheese.” But Sea-Tac has brought in a bunch of local restaurants over the
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