Originally Posted by
hockeyinsider
It might be lipstick on a pig. Plating and serving in courses makes for a big difference. Of course, the offerings are expanded but I don't think writ large the food is any better in Delta One business-class than it is in first-class, at least say first-class routes over 3-4 hours with a hot meal.
I've had meals on HNL-SEA, NRT-GUM/GUM-NRT, JFK-SAN, STT-JFK, AUA-JFK, and ATL-PTY that were every bit as good as DTW-NRT, NRT-SIN (really disappointing -- half-assed Delta One, if you ask me), ATL-NRT, JFK-NRT (when it was a route), DTW-AMS, LHR-DTW, etc.
Last week, the flight attendant on LHR-DTW didn't even know the difference between the Italian prosecco, Spanish cava and French champagne that were being served.
Me too. I don't fly internationally very often, but I remember the food on ATL-EZE being a huge disappointment. But I'm pretty sure I can tell the difference between what I ate in domestic F and what I got on domestic J. It was much better then the usual dry beef tenderloin that I see when I fly out of ATL - SJC.