U.S. airlines have long lagged behind their foreign counterparts when it comes to in-flight dining. But now, with the introduction of dishes created by prominent chefs, two American carriers are bringing something to the table in first and business classes. T+L samples the new menus.
Chef: Charlie Trotter (famed for his namesake Chicago restaurant) has developed an Asian-inspired menu of 24 dishes.
Route: Business and first class on flights to Europe, Japan, and South America, as well as on those between New York and Los Angeles, and New York and San Francisco.
Top Dishes: The gourmet bento-inspired lunch box satisfies with seared sea scallops in a ginger-soy hijiki sauce, soba noodles, and blue-crab salad.
Chef: High-profile Miami chef Michelle Bernstein (of Michy's) revamps a handful of cabin classics (chicken, steak, pasta).
Route: Business Elite on most international flights and first class on routes between New York and major West Coast hubs.
Top Dishes: The grilled fillet of beef with shrimp scampi, lemon risotto, and sautéed zucchini is a standout.