As usual, news reports did their job. Their Henny Penny warnings about TSA delays because of the government shutdown caused me to arrive at 4:30 am for my early flight to L.A., leaving plenty of time for breakfast.
With Delta's large footprint at MSY, their concourse should have all the best things. And it does, technically. But the airport presentations from Emeril and John FoIse puzzle me, so in an unexpected twist, the Delta concourse has less interesting dining options than the other one (my apologies to John Folse and Emeril.) But the Munch Factory was right across from my gate.
Tom found the Munch Factory many years ago in their original location on Elysian Fields by UNO. He was a fan back then and there are many more fans now. In fact, The Munch Factory is having a moment. I have been wanting to try it again, though I realize an airport outpost is hardly credible. But it was here and I was here, so I jumped on this opportunity. I don’t understand the program at the more famous neighbors on this concourse, and I certainly wasn’t going to Chili’s.
I wandered over to see what they had. I was greeted by perhaps my favorite such person ever. His name is Alexis and when I asked him about his story, i.e., was he an employee of Munch Factory or the airport he explained that he worked for “the boss.” That made sense. Employees with the kind of verve Alexis has are hardly seen. They do exist, but running into them these days is like seeing a leprechaun.
He gave me a menu with a big smile.
The Munch Factory is kinda hip so there were breakfast bowls, etc. including gumbo. I guess to have gumbo at 4:30am you would have to be going to the airport from Bourbon St., or just desperate to try the local classic before leaving. I was neither so I went with the Classic Breakfast: eggs, breakfast meat which here included a choice of andouille, Creole potatoes, and toast.
I should have been suspicious when I was not asked how I wanted the eggs. They were scrambled. I was disappointed until I took a good look at these eggs. They were the tastiest, fluffiest pile of scrambled eggs I’ve ever had. It's a good thing this large portion wasn't larger. I ate every scrap.
The andouille was a smallish but adequate piece grilled. I asked where it was from and Alexis wasted no time in going to the kitchen to find out. I didn’t catch the name he told me but it was from Lafayette. It was about Manda-level quality but tasty enough. The Creole potatoes were irregular big and little chunks of deep-fried potatoes perfectly dusted with our local flavor. The toast also had grill marks and was fine as well.
I thoroughly enjoyed this breakfast as I watched Alexis work his magic. My entire outlook on life at 4:30 am was changed by Alexis. No kidding. I watched him the entire time I was there spreading his good cheer to all he encountered. Imagine a world with a lot more Alexises in it! I smile just thinking of it.
It was Delta so there were no unpleasant travel surprises, and I boarded my flight fully satisfied, looking forward to my travel-only Coca Cola and Cheez-its, resolved to visit the Munch factory soon to see what they are really doing these days. I hope I run into Alexis.
