As I’ve mentioned before, in my pre-law school existence, I traveled a lot for work. And as anyone who has been to the airport knows, airport food generally ranges from mildly passable to downright awful. This means that if you’re going to spend a lot of time in a certain airport, it’s essential to find one or two go-to places that, if not great, are at least places you can count on for a solid meal during a layover.
I had two clients in the Pacific Northwest, so I became BFFs with Sea-Tac Airport pretty quickly. My go-to spot at Sea-Tac was Anthony’s, a restaurant good enough that I’d probably visit it in a non-airport context. Being a creature of habit, I almost always got the same thing at Anthony’s: a cup of clam chowder and a smoked salmon bagel. The chowder was delish, but it was the bagel I was obsessed with; for my money, you just can’t beat the Pacific Northwest when it comes to smoked salmon. The bagels were so good, in fact, that I used to buy two: one to eat at the airport during my layover, and one to take with me and eat the next morning at my hotel for breakfast.
Sadly, it has been almost two years since I found myself at good old Sea-Tac and, consequently, almost two years without my favorite bagel. Though I often order smoked salmon bagels when I go out to eat, they’re never quite the same. So, I decided I might have better luck making my own version of the bagel at home.
My noble quest took me to some of Kerrytown’s finest establishments in search of ingredients. I found my smoked salmon at Tracklements and my bagels and cream cheese at Zingerman’s. Both stores have really good quality ingredients, so needless to say, between those two, this was a somewhat pricey little project.
Once I walked home with my goodies, though, it occurred to me that I had neither capers nor red onions in my fridge, which are two essential toppings for the perfect smoked salmon bagel. However, it was snowing and I hate driving in the snow (and I’m lazy), so I decided to do without. Thus, my bagel, while good, was not quite up to the Anthony’s standard of deliciousness…so my quest is to be continued. Despite that snafu, I would definitely recommend the smoked salmon from Tracklements – it was really tasty.
The Details: Durham’s Tracklements | 212 East Kingsley Street, Ann Arbor, MI 48104 | 734.930.6642
Zingerman’s Deli | 422 Detroit St., Ann Arbor, MI 48104 | 734.663.3354
(Note: Visiting Tracklements was #40 on my Ann Arbor Bucket List)