Delta also revamps its in-flight menus, goodbye tasteless meals
After the pandemic turned the travel world upside down and slowly in-flight service on (almost) [...]
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After the pandemic turned the world of travel upside down and slowly in-flight service on (almost) all global airlines returned to pre-pandemic levels, a lot of news also came. We talked about the British Airways gourmet menu for economy passengers, just as we recounted theSingapore Airlines' "book the cook" service..
Today it's Delta's turn, which, in announcing its return to full service, introduces some new features: fine Greek cuisine from San Francisco-based Souvla and American classics from Union Square Events in New York City
Delta One and First Class customers on select U.S. coast-to-coast flights will be able to enjoy these meals starting next month. As business and leisure travelers return to the skies, Delta is taking a new approach to the in-flight dining experience, serving unique flavors inspired by some of the U.S.'s most famous restaurants.
Souvla fans travel far and wide for their spit-roasted sandwiches and salads, many of which will be available on Delta flights along with new dishes created exclusively for the company. Customers will be able to enjoy the famous chicken salad and the signature Greek frozen yogurt topped with vissino, a traditional Greek sour cherry syrup.
Delta customers have enjoyed Danny Meyer's Union Square Events (USE) menu items on board since 2013. USE menus will return on Delta flights this September, serving seasonal fan favorites such as braised short ribs with double-cheese baked potatoes and a spinach and goat cheese omelet served with bacon and fries.
Delta partners and chefs Jon Shook and Vinny Dotolo will bring revamped menu items on board beginning in September. In June, Shook and Dotolo marked the return of Delta's hot food with their acclaimed fare, and will introduce new items in September, including vegetarian pearl couscous salad, a hot pork shoulder sandwich, and focaccia with caramelized red onion and rosemary.
Now all we can do is wait for the green light for Europeans to return in America to sample these new gourmet proposals.
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