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Located in the Block Island airport terminal, Bethany’s Airport Diner has one of the best choices for this column’s seafood theme — their own Crab Cake Benny. Made with slightly spicy, hand-formed crab cakes, poached eggs topped with a creamy, lemon-y Hollandaise sauce over a grilled English muffin, and served with home fries; Bethany’s version of the classic Eggs Benedict is one of the most popular items on its breakfast menu.
For lunch, the crab cakes are available in a sandwich with lettuce, tomato, onion, and tartar sauce on a toasted roll.
Owner Bethany Coviello said many guests fly into the airport for a quick stopover on Block Island, and have breakfast or lunch at “the diner.” “It’s a hub. We get a lot of regulars,” she said. One advantage for private or commercial pilots is that they get a reduced landing fee if they have a meal at Bethany’s.
Parents enjoy bringing their children to watch all the action at the airport. There are picnic tables for outside dining and plenty of food items on the menu for kids. A favorite is the confetti pancakes topped with animal crackers.
Bethany’s offers a selection of beer, wines and mimosas. New this year are pomegranate, lemon, or grapefruit spritzers.