Delta Air Lines has announced partnerships with a number of restaurants across the US to enhance its premium dining experience over the coming months.
Beginning in September on flights from San Francisco to Boston and New York, Delta One and first class customers will be offered dishes by “fast-fine” restaurant Souvla. Among the selections are “Souvla’s famous chicken salad” and frozen Greek yogurt topped with traditional sour cherry syrup vissino.
Another addition in September on routes from New York JFK to Seattle, Los Angeles and San Francisco, selections will include dishes from New York’s Union Square Events, such as braised short rib with cheesy twice baked potato, and a spinach and goat cheese frittata served with bacon and hash browns.
Finally on routes from LA to New York JFK, Washington DC and Boston, Delta One and first class customers can enjoy a refreshed menu by LA chefs and established Delta partners Jon Shook and Vinny Dotolo. These will include vegetarian pearl couscous salad, a hot pork shoulder sandwich, and caramelized red onion and rosemary focaccia.
Later this fall, the airline will introduce new locally-sourced menus on flights from Seattle for New York JFK and Boston, with dishes including Skagit River Farms Polish kielbasa with Beecher’s cauliflower mash, pan roasted chicken with fingerling potatoes, Skagit River Farms bacon, and Walla Walla caramelized onions in a kimchi butter sauce.
Earlier this year, inflight drinks and snacks service returned to Delta flights following “an exhaustive redesign process.” Among the changes, single-serve cans replaced poured beverages in the carrier’s Main Cabin, and tap-to-pay technology allows contactless payment of onboard purchases.
“At Delta, we are focused on delivering moments of delight for our customers, and our restaurant partners will help us do just that,” said Kristen Manion Taylor, Delta’s SVP of inflight service. “Our specially curated menus will wow customers as we continue to create a best-in-class onboard dining experience that builds on our premium service and culture of innovation.”