Delta works with restaurants for fresh food offering
Cuisine from San Francisco-based Souvla and American classics from New York’s Union Square Events will be the latest to join Delta’s onboard offerings
Delta One and First Class passengers on select U.S. coast-to-coast flights will be able to enjoy these meals starting next month. As premium business and leisure travelers return, Delta is will be serving unique flavors inspired by some the most popular restaurants across the U.S.
Over the past few months, Delta has been bringing back onboard food and beverage. First-Class passengers on select routes 1,500 miles and greater within North America, the Caribbean and Latin America are also served fresh meal options including premium sandwiches, salads and bowls.
Souvia in San Francisco features Greek spit-roasted meat sandwiches and salads, many of which will be available on Delta flights alongside new dishes created exclusively for Delta. Passengers will be able to enjoy Souvla’s famous chicken salad and signature frozen Greek yogurt topped with vissino, a traditional Greek sour cherry syrup.
Souvla will be served in Delta One and First Class on flights from San Francisco to Boston and New York-JFK. Learn more about Souvla here.
Delta passengers have enjoyed menu items from Danny Meyer’s Union Square Events (USE) onboard since 2013. USE menus will return to Delta flights this September, serving seasonal fan favorites like braised short rib with cheesy twice baked potato and a spinach and goat cheese frittata served with bacon and hash browns.
This fall, USE will move to a new, 70,000-square-foot space in Brooklyn that will house a commissary operation to support Delta’s catering operation in serving the fresh meals onboard.
Union Square Events will be served in Delta One and First Class on flights from New York-JFK to Seattle, Los Angeles and San Francisco. Learn more about Union Square Events here.
Delta partners and chefs Jon Shook and Vinny Dotolo will bring refreshed menu items onboard launching this September. In June, Shook and Dotolo will feature new items in September, including vegetarian pearl couscous salad, a hot pork shoulder sandwich, and caramelized red onion and rosemary focaccia.
Jon + Vinny’s will be served in Delta One and First Class on flights from Los Angeles to New-York JFK, Washington D.C.-DCA and Boston.
Later this fall, flights departing Seattle will also see special menu items made with local, fresh ingredients. Highlights include 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. Other menu items feature locally sourced ingredients like apples, trout, nuts, porcini mushrooms and halibut. Additionally, Delta will serve fresh bread and desserts from local Seattle bakeries.
Seattle favorites will be served in Delta One and First Class on flights from Seattle to New York-JFK and Boston.