LAS-JFK Shuteye, July 2025

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Fixed menu on overnight flights

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Seltzer with real lime (as opposed to ReaLime)

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I only wanted the salad and the lead FA was nice enough to give me two. Held the chicken on both.

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Morning to-go back with the usual contents

(Sorry for the long photos)

This particular flight was on the 3NS (16J) and the doors were locked open for the duration of the flight. Otherwise it was perfectly fine and the salad was very tasty. I had already eaten in the The Club at LAS so this was a bonus for me. Full PDB service not shown.

-J.

The corn soup with some chili oil sounds like it could be nice.

What was your perspective on Vegas, my feed has been nonstop with how the numbers are down significantly YTD. I will be on same flight next week, I typically opt for a few hrs of sleep.

On my flight last month it was less than half full. I almost repositioned to take that flight last night, but it was very full. Looking back, I should have done it since my flight canceled and I ended up booking a last-second award on AA.

-J.

I’ve never heard of Fluke, is that a fish? How was it? I have it on my menu next week.

It is a white fish. I enjoyed it. When I was a child, fluke was the first fish I ever caught, though I didn't like it at the time.

-J.

Fluke: one of the stinkiest fish to cook onboard an aircraft. I am a seafood lover but am currently flying transon on B6 Mint. Regrettably, there are some serious cost-cutting focuses that show up as poor quality food catering and onboard service. Mint used to be so exceptional. Now, it almost feels like they have abandoned the basics such as good cabin cleaning and quality catering, to leave it to United to fix when they buy it. Maybe I've just gotten spoiled with Delta One recently. JetBlue Mint feels very subpar now. Oh, and the melted ice cream thrown on the dinner tray when delivered should have come with a straw instead of a spoon. The culture no longer seems to focus on customer experience... shown in lackluster service onboard, loud walkie-talkies at the gate, onboard during boarding and ear-piercingly loud onboard drone-tone announcements. It is as if the crew is focused on providing as little as possible but still going through the paces of checking off a list.

It has been that way for the past decade or so. Less so with Mint service, but the regular experience on the rest of the airline was certainly what you described for the past decade or so.

LAX-JFK, A321neo 16J.

PDB of pre-poured water, sparkling water, and cava was offered. Bottled Saratoga still water was in the suite.

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Menus:

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[And yes, I had a Flyertalk tag on my bag]

Started with the puffs and chardonnay - both were delicious.

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I chose the farro salad with chicken, corn soup, and flat iron steak.

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Both the salad and corn soup were good. The sourdough roll was the highlight, and went well to mop up the soup. The flat iron was well-done, although the sauce rescued it a bit. Forgot to ask about the hot sauce. Probably will order the lasagna next time on the safe side.

I also switched over to the Italian red, and that was great as well.

Dessert was presented after clearing the tray.

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Both Mint FAs did a few aisle walks throughout the flight, and there were plenty of refills. An hour before the flight, the lead FA walked through the cabin with the economy snacks.

Seems like they are just phoning it in with the grilled cheese and tomato soup, def not something I’m staying up for

I will echo that it seems things have gotten worse and worse this year, which is very sad to see. I used to go out of my way to fly on B6 Mint, now it’s worse than many offerings on my routes while at a huge premium (2-4k per leg)

FLL-LAS Dinner, December 2025, 32S

Full PDBs served (no photo); I had a Woodford & soda.

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Wine list

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Dinner menu

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Tantos! Cacio E Pepe puffed pasta chips (I've had these on every domestic Mint flight for the last 12 months and I'm beyond sick of them; so much for a rotating selection) and the Weingut Loimer, Lois Grüner Veltliner 2022 (very, VERY good!)

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Butternut Squash (hold the pine nut crumble), Chicken Marsala (hold the breadcrumbs), warm roll with cool butter. All were very good, but the chicken was my favorite.

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Vanilla gelato with accompaniments on the side. The cinnamon apples (caramelized is a very strong word here) were delish!

Sweet Treat Parting Pleasantry: OG Cookie. They clock in at 258 calories per cookie and are full of preservatives :eek::td:

Overall a nice flight with a good crew who was occupied with a medical situation in the back for much of the flight. They still managed to hit all the bases in a full Mint cabin.

-J.

LAS-JFK Lunch/Dinner, December 2025, 3NS

Full PDBs served (no photo); I had a Woodford & soda.

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Menu. Wine list was the same as the above post.

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The Grüner Veltliner once again. For an affordable bottle this is quite a surprise. Could not get enough of it.

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RoTaTiNg SeLeCtIoN :rolleyes:

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Chicken Milanese, Lamb Shoulder (hold the breadcrumbs), Radicchio Salad, warm roll with warm butter. The lamb was the highlight. The chicken was nothing special and the Brussels sprouts were borderline inedible. The walnuts were very bitter and detracted from the radicchio salad. Overall a filling but below-average meal.

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Vanilla gelato with milk chocolate sauce (which was not very sweet and I almost used the entire thing!) and "cacao nib crumble" (which was really just granola and I did not have more than just a taste)

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Woodford & soda with orange zest (a surprisingly nice touch and not something I ever thought to try) and a nice note from the crew. The two Mint crewmembers were the same as my last flight, but the note was handed to me by one of the FAs from the back!

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Sweet Treat Parting Pleasantry: Hu Hunks ($3.99 at CVS)

The seat in front of me and the seat across from me were both empty, along with a few others. Upgrades at the gate were $699! I am glad I had booked this in advance. This was also on N2105J, the OG Mint A321neo, and the seat itself is holding up well though some of the trim pieces and furnishings are definitely showing their age.

-J.

EWR-LAX, Dinner

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The squash, cavatelli, and pork shoulder. The new hot sauce is more of garlic-based seasoning sauce - flavorful but no heat.

LAX-EWR Lunch - also flight #25 for 25for25

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Radicchio, rigatoni, and chicken Milanese. The FA was quite apologetic for forgetting the hot sauce and got me some extra to take home. She also insisted to give me a second gelato.

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For the current westbound menu cycle, I find that take the endive and ricotta from the squash and mushroom from the chicken, and add those to the cavatelli. If the chicken is not too dry, cut up and add to the pasta. That's probably the better dish of the moment.

I love the pork shoulder, but the figs and rosemary are distracting.

Variation on the Old Fashioned they are serving for the current cocktail cycle. The difference from your drink is they add a capful of the premix syrup and then add bourbon to it.

Sounds good, but I typically don't eat pork and I try to avoid pasta when flying. For the latter, JetBlue has not made it easy over the years.

That makes sense. It was a nice scent and not something I would want to taste.

-J.

Here are the ingredients according to my package: Mononitrate (vitamin B1), riboflavin (B2), enzymes, folic acid, butter, sugar, brown sugar, chocolate chips, enriched flour, Tahitian vanilla, eggs, salt. baking powder, baking soda, soy lecithin, corn syrup.

So no preservatives.