SuraBoy

Thanks for the ideas- most likely will go with the Quiche despite Pianoman109876 very detailed explanation of the Charcuterie (better than DL's version ofc) given my dietary restrictions! Looking forward to hearing more opinions!

NYC Flyer

Just a second vote for the charcuterie plate. Although I've not had this on DL, the "Brooklyn" brand meats are of very high quality.

cardsqc

DTW to MCO this coming Friday, was surprised to actually get a preselection for my meal. Less thrilling were the various options, can't say I find any of them that appealing (but I'm a fairly bland eater in general).

Pastrami Ruben on rosemary focaccia with swiss cheese, mustard and sauerkraut. served with a side flamed cauliflower salad
House made ricotta cappallacci pasta - with green asparagus and morel sauce. Served with a side flamed cauliflower salad.
Smoked salmon poke bowl - with avacado, mango, wakame, pickled yellow radish, edamame and tomato

Wife's allergic to mango, and neither of us like Salmon anyways, so the last one is pretty much out. I'm not really a fan of ricotta, and really don't believe mushrooms have anything to do with food . And I'm not really a fan of pastrami either.

On the plus side, it's not sad boxes, and the option to choose was available ahead of time. So I'll call that progress at least.

xliioper

This route has had hot meals since mid-March.

MSPeconomist

I wouldn't like the smell of pastrami, mustard, and sauerkraut on an aircraft, probably for days after the meal was served.

SirJohnCard

Had the reuben last week and the amount of sauerkraut & mustard (and pastrami) is very minimal.. It's just so much focaccia.

CMK10

DL 459 TPA-SEA 1106-1401 737-800

Full PDB



Choice of the green chile chicken salad, impossible burger or Italian Burrata. By the time they got to me all they had were burgers. This frankly, sucked. The burger isn't terrible but this is a meal on a 5hr20 minute flight? Please.

NoFC4U

Flying DTW to AMS next week. Options are Braised Beef Short Rib, Chicken Supreme, Spinach and Ricotta Polenta Crespelle, Lamb Shank, or Pappardelle Pasta. Any suggestions on what to have or not have?

spudley007

These have been the standard options on DTW-XXX flights for lunch for a while now, and in my opinion, are better than many of the other options. The salmon is pretty good if you like salmon (which you said you didn't). The ruben has very little mustard and sauerkraut. The pasta is tasty. Usually you also get a piece of chocolate cake/mouse type dessert.

jdrtravel

I would not call an impossible burger "wholesome" or "interesting" even if you sprinkle feta cheese on it. It is a highly processed oil-filled patty that contains a generous 40% DV of saturated fat.

I for sure think they are trying too hard. I love eating healthy, organic, vegetable-forward, etc, but when it's done poorly it's so gross. If they are not actually going to invest in doing the food well, I really think they need to offer some simple dishes that are harder to mess up (like vegetarian pasta, for example).

Minnyappleus

For context, the comment was made regarding the Asian inspired dish with shrimp, veggies, and watermelon....

sfoeuroflyer

Can we at least be honest. The Impossible Meals are not only disgusting, but unhealthy as well. They are hugely caloric, and loaded with saturated fat. Frankly, I wonder if the Impossible company has offered rebates to the airline to include their slop on the menus. If a person wants to virtue signal there are better ways to do it than eating this phony stuff.

Minnyappleus

Good grief. Impossible products are not that bad and honestly give many more flyers an option over "pasta." There are many worse things to consume: high amounts of alcohol/soda/sugars. If the impossible option isn't your favorite, pre-order a salad or something else.

Honestly, the point of my original message was simple: Delta has stepped up their food game considerably when compared to pre-covid offerings in domestic FC... Desserts were pre-packaged dancing deer cookies, side salads were uninspiring, sometimes they gave you that hard, plastic wrapped bread stick thing... I'll take today's catering.

findark

I disagree that it is significantly different from 2019 catering - seems to me about the same. Dessert was a wide variety of things, including packaged cookies - and it still is, if you look at the last post upthread.

To the extent that domestic catering is back to a one-tray service with decent options, that sounds like 2019 to me. I would not call the big push of Impossible-branded products a big note for either better or worse, just another food choice (and yes, I assume there is a partnership going on here).

cardsqc

Heh, I was actually pondering whether I might be able to harvest the focaccia and eat that with as minimal contamination from the mustard and sauerkraut as possible, because it's about the the only part of the meal I'd consider edible