Team behind D.C.’s Puddin’ debuts new Southern and Creole concept in connector between Terminals B and C

PHILADELPHIA — Oct. 13, 2026 — Chef Toyin Alli and her husband, Reginald Johnson, have spent years together building Puddin’, a Southern and Creole food concept in D.C. where regulars line up for Gumbo, Étouffée and Brown Butter Bourbon Bread Puddin’.

Now, the husband-and-wife team brings its soulful fare to Philadelphia International Airport with a brand-new concept in the connector area between Terminals B and C … Lafayette’s Creole Kitchen & Bar.

Lafayette’s marks Alli and Johnson’s first airport venture, an extension of the success they’ve built with Puddin’. Founded in 2010, Puddin’ grew from farmers markets and food trucks to a longtime presence at D.C.’s Union Market, with a manufacturing facility in Capitol Heights, Maryland, supporting its continued expansion.

Lafayette’s Creole Kitchen & Bar is the airport-tailored evolution of Alli’s distinctive approach to Southern and Creole cuisine — the same slow-simmered, deeply seasoned cooking, reimagined for passengers who want real comfort food without sacrificing speed. The fast-casual concept pairs rich gumbos and hearty plates with a full bar offering 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.”

Guests at Lafayette’s can expect Southern and Creole staples for an anytime meal, from Shrimp ’n’ Grits and Red Beans ’n’ Rice to a rich Gumbo, spicy shrimp Étouffée, crispy Po’boys, Chicken ’n’ Waffles and, of course, their signature Brown Butter Bourbon Bread Puddin’ that first won over D.C. diners.

Alli and Johnson are also graduates of the Philadelphia Airport Concessions Academy, a program created to equip small, regional and diverse businesses with the resources to thrive in airport concessions.

Alli will serve as operations manager for Lafayette’s Creole Kitchen & Bar, leading day-to-day operations and culinary direction, with Johnson supporting finance, logistics and business strategy.

Now officially open across from the B/C Food Court, Lafayette’s invites passengers, whether arriving or departing, to stop by and experience the kind of warmth and Southern hospitality that make the airport feel a little more like home.

To learn more about Lafayette’s Creole Kitchen & Bar or to discover PHL Food & Shops’ full selection of vendors and offerings, please visit PHLfoodandshops.com.