Mar 11, 2017, 11:49 am
Last edit by: WineCountryUA
Prior Threads
2016 Let's Eat - Domestic/Canada/Latin America First, Business, & p.s. BusinessFirst
2015 Let's Eat - Domestic/Canada/Latin America First, Business, & p.s. BusinessFirst
2014 Let's Eat - Domestic/Canada/Latin America First, BusinessFirst, & Business Class
2013 Let's Eat - Domestic First, BusinessFirst, & Business Class
2016 Let's Eat - Domestic/Canada/Latin America First, Business, & p.s. BusinessFirst
2015 Let's Eat - Domestic/Canada/Latin America First, Business, & p.s. BusinessFirst
2014 Let's Eat - Domestic/Canada/Latin America First, BusinessFirst, & Business Class
2013 Let's Eat - Domestic First, BusinessFirst, & Business Class
2017 Let's Eat - United First, United Business, & p.s. Premium Service
May 13, 2017, 9:42 am
#286
Join Date: Apr 2009
Location: Houston
Programs: UA GS 2.6MM & Lifetime UC, Qantas Platinum, Hilton Lifetime Diamond, Bonvoy Platinum, HawaiianMiles
Posts: 8,700
May 13, 2017, 11:48 pm
#287
Join Date: Jul 2013
Location: HKG SZX
Programs: CX MPC GO, IHG, OZ, NH (no longer UA MP*G thanks to SMJ)(no longer A3 *G due to COVID))
Posts: 620
May 14, 2017, 10:09 am
#288
Join Date: Feb 2004
Programs: AA 'kettle', Marriott Gold, ICH Gld, Hertz 5*
Posts: 5,258
Flew SFO-EWR on 5/6 and did the pre-order of the AVML and, on-board, the FA noted that when bringing around my drink and asked me if I wanted a burger and I accepted that so she served the AVML (a salad) as a starter while the burgers were heating then served the burger as the main. Both were quite good.
Full bar PDB was served and most pax went to sleep so few were served anything to eat which explains the burger offer.
Was in the rotunda UC from about 6pm until 11:30pm and noted the food variety, which I was pleasantly surprised by not having been in the lounge for a number of years, started disappearing around 7:30pm.
Overall, a positive UC/P.S. food and beverage experience.
Full bar PDB was served and most pax went to sleep so few were served anything to eat which explains the burger offer.
Was in the rotunda UC from about 6pm until 11:30pm and noted the food variety, which I was pleasantly surprised by not having been in the lounge for a number of years, started disappearing around 7:30pm.
Overall, a positive UC/P.S. food and beverage experience.
May 16, 2017, 11:44 am
#289
Join Date: Jun 2000
Location: 35,000 Ft above Earth
Programs: UA Prem Plat, CX MPC Silver, CI Dynasty Gold; HHonors Gold, Marriott Gold, SPG, IHG Ambassador
Posts: 684
UA1926 / LGA-IAH / 2017-05-14
B739
Dinner
Drink & nuts
The Chardonnay was good.
Main course
The choice for the main was either chicken katsu or "seafood" paella. I chose the latter and found there was only one piece of shrimp with chicken and sausages. No complain as it was good. I wished the salad was in a bowl rather than on a flat plate.
B739
Dinner
Drink & nuts
The Chardonnay was good.
Main course
The choice for the main was either chicken katsu or "seafood" paella. I chose the latter and found there was only one piece of shrimp with chicken and sausages. No complain as it was good. I wished the salad was in a bowl rather than on a flat plate.
Last edited by jazzhou; May 16, 2017 at 11:51 am
May 16, 2017, 1:07 pm
#290
Join Date: Oct 1999
Location: Denver, Colorado, USA
Programs: AS MVP 100K, UA PremEx-MM
Posts: 3,335
UA1921/DEN-LAX/May 12, 2017
737-900/4A
3:27 p.m./2:31/Lunch
Pre-departure beverages offered; after takeoff a choice of a "salmon salad" or "chicken with rice" was offered. Warm nuts (whole) and drinks/hot towels. Castle Rock pinot noir was the wine.
The chicken turned out to be Southwestern style, with corn/black beans, white rice and a side garnish of avocado, pico de gallo, red peppers and lettuce. A side salad had jicama, oranges and pink grapefruit. The Pomegranate/açaí dressing was very sweet. A bread stick/butter was also on the tray.
Cookies/beverages came out after the meal, always a nice touch. I enjoyed the meal.
737-900/4A
3:27 p.m./2:31/Lunch
Pre-departure beverages offered; after takeoff a choice of a "salmon salad" or "chicken with rice" was offered. Warm nuts (whole) and drinks/hot towels. Castle Rock pinot noir was the wine.
The chicken turned out to be Southwestern style, with corn/black beans, white rice and a side garnish of avocado, pico de gallo, red peppers and lettuce. A side salad had jicama, oranges and pink grapefruit. The Pomegranate/açaí dressing was very sweet. A bread stick/butter was also on the tray.
Cookies/beverages came out after the meal, always a nice touch. I enjoyed the meal.
May 16, 2017, 1:19 pm
#291
Join Date: Oct 1999
Location: Denver, Colorado, USA
Programs: AS MVP 100K, UA PremEx-MM
Posts: 3,335
UA1216/LAX-DEN/May 15, 2017
737-900/5E
3:54 p.m./2:21/Lunch
I jumped on this flight from the 6:00 p.m. departure so I was in the "last choice/no choice" seat. A "shrimp salad" or a "hot beef sandwich" were the choices. 5B got the last salad, so sandwich it was. (In fairness, the shrimp salad did not look great, so no big loss there.) Pre-departure drinks were offered.
Nuts/drinks: the red was not the Castle Rock but I can't recall the brand.
The beef sandwich arrived very overcooked; it had blue cheese and a green I could not identify. Spinach? The meat itself was OK, but I ate around the overdone roll. The blue cheese was pretty pungent. This meal could have been good if it wasn't overdone, but what a hot mess on a plate!
Side salad was a bit wilty but had golden raisins and quinoa with balsamic vinaigrette. The roll/butter subbed pretty well for the inedible parts of the sandwich. The red grapes were fine.
The cookie was also overdone but tasted OK with some black coffee. All-male crew in F was average at best.
737-900/5E
3:54 p.m./2:21/Lunch
I jumped on this flight from the 6:00 p.m. departure so I was in the "last choice/no choice" seat. A "shrimp salad" or a "hot beef sandwich" were the choices. 5B got the last salad, so sandwich it was. (In fairness, the shrimp salad did not look great, so no big loss there.) Pre-departure drinks were offered.
Nuts/drinks: the red was not the Castle Rock but I can't recall the brand.
The beef sandwich arrived very overcooked; it had blue cheese and a green I could not identify. Spinach? The meat itself was OK, but I ate around the overdone roll. The blue cheese was pretty pungent. This meal could have been good if it wasn't overdone, but what a hot mess on a plate!
Side salad was a bit wilty but had golden raisins and quinoa with balsamic vinaigrette. The roll/butter subbed pretty well for the inedible parts of the sandwich. The red grapes were fine.
The cookie was also overdone but tasted OK with some black coffee. All-male crew in F was average at best.
May 19, 2017, 11:27 pm
#292
Join Date: Aug 2008
Location: DCA, IAD (not BWI if I can help it)
Programs: UA 1MM 1K, Marriott Gold, Hyatt Explorist, status-free on AA, AS, B6, DL, WN, Amtrak, etc.
Posts: 1,481
UA 2046 SFO-DCA, 5/19/17
757-300, seat 4F, lunch
The food was good but service was behind the eight ball for much of the flight. The warm nuts came out lukewarm, and I had finished the salad--every single leaf fresh, something that AA couldn't come close to two weeks ago--by the time I hit the call button to ask if I could get a drink to go with it. Then the main course didn't arrive until 4 p.m., two hours and 10 minutes after we pushed back. There's a reason why you see nothing in my glass in both pictures.
The choices were ravioli, chicken curry or short rib. I'd had chicken a few times earlier in the week and was also starving by then, so I went with the beef. The carrots and fingerling potatoes were forgettable, but the short rib itself was delicious, especially against the umami of the morel-mushroom sauce. Dessert was the same small container of ice cream you get in Y on an international flight, then a warm cookie later on.
I couldn't figure out what was holding up the crew. The FA working the cabin was older, so she should have known the drill; was there some particularly VIP/DYKWIA passenger monopolizing her attention? If I'd paid for this, I'd be annoyed, but instead I got an RPU to clear... with less than 24 hours to go, as the very last upgrade to go through.
The captain, BTW, was a piece of work. He advised us that after our late departure, they'd "fly it like we stole it"; before arrival, he warned that landing a plane this big on National's short runway might feel "like we just landed on the USS Abraham Lincoln."
757-300, seat 4F, lunch
The food was good but service was behind the eight ball for much of the flight. The warm nuts came out lukewarm, and I had finished the salad--every single leaf fresh, something that AA couldn't come close to two weeks ago--by the time I hit the call button to ask if I could get a drink to go with it. Then the main course didn't arrive until 4 p.m., two hours and 10 minutes after we pushed back. There's a reason why you see nothing in my glass in both pictures.
The choices were ravioli, chicken curry or short rib. I'd had chicken a few times earlier in the week and was also starving by then, so I went with the beef. The carrots and fingerling potatoes were forgettable, but the short rib itself was delicious, especially against the umami of the morel-mushroom sauce. Dessert was the same small container of ice cream you get in Y on an international flight, then a warm cookie later on.
I couldn't figure out what was holding up the crew. The FA working the cabin was older, so she should have known the drill; was there some particularly VIP/DYKWIA passenger monopolizing her attention? If I'd paid for this, I'd be annoyed, but instead I got an RPU to clear... with less than 24 hours to go, as the very last upgrade to go through.
The captain, BTW, was a piece of work. He advised us that after our late departure, they'd "fly it like we stole it"; before arrival, he warned that landing a plane this big on National's short runway might feel "like we just landed on the USS Abraham Lincoln."
May 23, 2017, 10:06 pm
#293
Join Date: Jun 2000
Location: 35,000 Ft above Earth
Programs: UA Prem Plat, CX MPC Silver, CI Dynasty Gold; HHonors Gold, Marriott Gold, SPG, IHG Ambassador
Posts: 684
UA937 / IAH-SFO / 2017-05-21
B739
Breakfast (brunch)
Sunday breakfast must start with a glass of mimosa.
The steel-cut oatmeal was good. The other choice was fiesta omelet.
This was one giant strawberry. Non-GMO, I hoped.
B739
Breakfast (brunch)
Sunday breakfast must start with a glass of mimosa.
The steel-cut oatmeal was good. The other choice was fiesta omelet.
This was one giant strawberry. Non-GMO, I hoped.
May 24, 2017, 1:24 am
#294
Join Date: Jan 2017
Location: SFO/SJC/OAK
Programs: OZ Diamond (*G), KQ Asante Gold (ST+), Hilton Diamond, IHG Diamond, Marriott Gold
Posts: 1,511
Does anyone know what breakfast is like on SFO-YYC? Hoping a french toast option is one of the options, as the omelettes and oatmeal seem very mediocre.
May 24, 2017, 1:42 am
#295
Moderator: United Airlines
Join Date: Jun 2007
Location: SFO
Programs: UA Plat 1.995MM, Hyatt Discoverist, Marriott Plat/LT Gold, Hilton Silver, IHG Plat
Posts: 66,856
Isn't the AM flight is UX operated?
No hot meals on UX flights
more likely
more likely
Greek yogurt, cereal, muffin and fresh fruit
May 24, 2017, 7:37 am
#296
Join Date: Mar 2015
Posts: 1,620
I admit when it comes to food preparation, I am not an expert, heck I lived off of Frozen Dinner prior to getting married.
Regardless, does anybody know why the cutting process of the oatmeal makes a difference? UNITED (and many others) makes a big deal about the fact that the oatmeal was steel cut as opposed to other methods ( I am assuming there are other methods).
Regardless, does anybody know why the cutting process of the oatmeal makes a difference? UNITED (and many others) makes a big deal about the fact that the oatmeal was steel cut as opposed to other methods ( I am assuming there are other methods).
May 24, 2017, 7:47 am
#297
Join Date: Apr 2017
Location: Bay Area - East Bay
Programs: UA 1k, AS 75k, Marriott Platinum, Hyatt Explorist
Posts: 641
I admit when it comes to food preparation, I am not an expert, heck I lived off of Frozen Dinner prior to getting married.
Regardless, does anybody know why the cutting process of the oatmeal makes a difference? UNITED (and many others) makes a big deal about the fact that the oatmeal was steel cut as opposed to other methods ( I am assuming there are other methods).
Regardless, does anybody know why the cutting process of the oatmeal makes a difference? UNITED (and many others) makes a big deal about the fact that the oatmeal was steel cut as opposed to other methods ( I am assuming there are other methods).
May 24, 2017, 6:15 pm
#298
Join Date: Jan 2017
Location: SFO/SJC/OAK
Programs: OZ Diamond (*G), KQ Asante Gold (ST+), Hilton Diamond, IHG Diamond, Marriott Gold
Posts: 1,511
May 29, 2017, 4:12 pm
#299
Join Date: Apr 2016
Programs: None yet
Posts: 79
EWR-SEA
UA 550 4/13 6:35AM
Meal: Breakfast
Fruit plate, omelette, and cinnamon roll
UA 550 4/13 6:35AM
Meal: Breakfast
Fruit plate, omelette, and cinnamon roll
May 29, 2017, 5:05 pm
#300
FlyerTalk Evangelist
Join Date: Aug 2015
Posts: 11,463
I admit when it comes to food preparation, I am not an expert, heck I lived off of Frozen Dinner prior to getting married.
Regardless, does anybody know why the cutting process of the oatmeal makes a difference? UNITED (and many others) makes a big deal about the fact that the oatmeal was steel cut as opposed to other methods ( I am assuming there are other methods).
Regardless, does anybody know why the cutting process of the oatmeal makes a difference? UNITED (and many others) makes a big deal about the fact that the oatmeal was steel cut as opposed to other methods ( I am assuming there are other methods).