TATL D1 food menu, no celebrity chef listed
Mar 15, 2016, 2:54 pm
#16
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Mar 15, 2016, 3:35 pm
#17
Join Date: Aug 2001
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Some of the best intl meals I've had on DL have been Y AVML meals - go figure. D1 meals - particularly any variant that doesn't have meat have taken a real nose-dive to the bottom of the Marianas trench. I do miss the old BusinessElite meals, where the standard 4 entres included one "meat optional" entres, and the food was palatable (and the service was properly done).
Mar 15, 2016, 3:42 pm
#18
Join Date: Mar 2015
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That seems a little hyperbolic, but I get your point. Although since I grew up in an orphanage in a third world country, I tend not to get too bent out of shape as long as I'm getting fed at all.
Mar 15, 2016, 3:49 pm
#19
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Did the menu say "Winter 2016" or something? I recently had something similar on a TCON flight. The lamb was basically a dog's dinner, and was inedible. The person next to me got the chicken, and didn't seem to be thrilled either. My recent impression is that D1 catering has taken a big step back.
Mar 15, 2016, 3:52 pm
#20
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The new partnership with Union Square Hospitality for flights out of JFK was supposed to launch this month. Did you notice any mention of that on the menu?
http://www.grubstreet.com/2016/02/da...line-food.html
But if in fact what you received was part of this new partnership, that's not a good sign.
http://www.grubstreet.com/2016/02/da...line-food.html
But if in fact what you received was part of this new partnership, that's not a good sign.
Mar 15, 2016, 3:57 pm
#21
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As part of the DL partnership with Danny Meyer's Union Square Hospitality Group, they have been cycling through the company's restaurants each season on select flights ex-JFK. (First Blue Smoke, then Marta and now, effective 3/1, Union Square Cafe.)
Note this is only "select" destinations, including LHR, CDG, AMS and some other biggies. OP didn't say what his/her destination was, but I assume it was to one of the cities not served by USHG chefs.
By the way, Chiarello's menus are exclusively transcons (JFK-LAX/SFO and back) and some transpacs ex-LAX, and Bernstein's food is on South America flights. There's another ATL-based celebrity chef, Linton Hopkins, whose food flies ex-ATL to some European destinations.
Note this is only "select" destinations, including LHR, CDG, AMS and some other biggies. OP didn't say what his/her destination was, but I assume it was to one of the cities not served by USHG chefs.
By the way, Chiarello's menus are exclusively transcons (JFK-LAX/SFO and back) and some transpacs ex-LAX, and Bernstein's food is on South America flights. There's another ATL-based celebrity chef, Linton Hopkins, whose food flies ex-ATL to some European destinations.
I am a he, and you are indeed correct, it was not to one of those three destinations..
Mar 15, 2016, 8:53 pm
#22
Join Date: Mar 2010
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If AF had already finished installing lie flat seats I would be avoiding DL D1 because of the poor food quality - usually not well prepared, rarely refined cuisine and even simple dishes are of poor quality & execution. KL catering especially ex-US is meh, but out of AMS can be pretty good. And then there are DO-CO catered flights (OS, TK) <3
Mar 16, 2016, 3:23 am
#23
Join Date: Dec 2015
Posts: 5
As part of the DL partnership with Danny Meyer's Union Square Hospitality Group, they have been cycling through the company's restaurants each season on select flights ex-JFK. (First Blue Smoke, then Marta and now, effective 3/1, Union Square Cafe.)
Note this is only "select" destinations, including LHR, CDG, AMS and some other biggies. OP didn't say what his/her destination was, but I assume it was to one of the cities not served by USHG chefs.
By the way, Chiarello's menus are exclusively transcons (JFK-LAX/SFO and back) and some transpacs ex-LAX, and Bernstein's food is on South America flights. There's another ATL-based celebrity chef, Linton Hopkins, whose food flies ex-ATL to some European destinations.
Note this is only "select" destinations, including LHR, CDG, AMS and some other biggies. OP didn't say what his/her destination was, but I assume it was to one of the cities not served by USHG chefs.
By the way, Chiarello's menus are exclusively transcons (JFK-LAX/SFO and back) and some transpacs ex-LAX, and Bernstein's food is on South America flights. There's another ATL-based celebrity chef, Linton Hopkins, whose food flies ex-ATL to some European destinations.
Mar 16, 2016, 4:19 am
#24
Join Date: Aug 2010
Location: Boston, MA
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Last year, I had the Linton Hopkins menu on ATL-AMS, and it was quite good.
I haven't flown up front in several months now, and you all have me scared. I'm flying BOS-AMS-DEL next week, and I'm really curious what to expect.
I haven't flown up front in several months now, and you all have me scared. I'm flying BOS-AMS-DEL next week, and I'm really curious what to expect.
Mar 16, 2016, 7:15 am
#25
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Why wouldn't a celebrity chef pair with an airline? They almost certainly get paid for little more than some recipe development.
Mar 16, 2016, 7:19 am
#26
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If DL is going to engage these celebrity chefs then they need to choose chefs that can create a meal that will withstand the airplane ovens and remain a tribute to the chef's culinary skills. Anyone can overcook a filet.
Mar 16, 2016, 7:34 am
#27
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Even the best recipe can still be ruined in the galley.
Mar 16, 2016, 10:31 am
#28
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As are most restaurant kitchens. The chefs are designing the recipes and processes to be used in the catering kitchens, not supervising the production of the meals themselves.
Mar 16, 2016, 2:42 pm
#29
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Mar 16, 2016, 4:46 pm
#30
Join Date: Feb 2008
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Depending on how this sexual harassment lawsuit goes, I wonder how Delta will handle their relationship with Chiarello.