Gachi House of Sushi – Baltimore Magazine https://www.baltimoremagazine.com The Best of Baltimore Since 1907 Tue, 04 Aug 2020 13:23:14 +0000 en-US hourly 1 https://www.baltimoremagazine.com/wp-content/uploads/2020/08/cropped-favicon-32x32.png Gachi House of Sushi – Baltimore Magazine https://www.baltimoremagazine.com 32 32 ​BWI Restaurants Get High Marks https://www.baltimoremagazine.com/section/fooddrink/bwi-restaurants-get-high-marks/ Mon, 08 Dec 2014 06:30:00 +0000 https://www.baltimoremagazine.com/?p=66929 Continued]]> Given that a bag of peanuts isn’t exactly enough to quiet those hunger pangs from Baltimore to Boise, eating before your flight is often a necessity. 

Well, being in Baltimore is a good place to be when hunger hits: According to a recently released report, BWI Thurgood Marshall Airport ranked first for all airports in the U.S. for offering plant-based options in its restaurants (92 percent according to the 2014 Airport Review).

BWI also won the most improved award this year.

Thanks to $125-million in ongoing airport improvements, BWI restaurants from Rams Head (which offers a seaweed salad and black bean soup) to Gachi House of Sushi (with its vegetable sushi rolls) to the Silver Diner (featuring portobello mushroom stir fry) are getting in on the act of catering to customer demand for healthful fare and the overall trend toward highlighting vegetables.

“We’re seeing a vegetable Renaissance take place in U.S. airports,” says Physicians Committee director of nutrition education Susan Levin in a release statement. “The demand for healthful meals is creating an artisanal food movement, ripe with beet burgers, quinoa bowls, and Brussels sprouts salads. As a dietician, I’m excited to see a menu shift toward immune-boosting, disease-fighting foods.”

Flying the friendly skies, indeed. 

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