Jan 21, 2019, 2:25 pm
Last edit by: WineCountryUA
Related threads
2019 Let's Eat - United First, United Business, & Premium Transcon Service
2019 Let's Eat - Economy Class (Domestic & International)
And the 2018 thread is here: 2018 Let's Eat - Polaris Business
2019 Let's Eat - United First, United Business, & Premium Transcon Service
2019 Let's Eat - Economy Class (Domestic & International)
And the 2018 thread is here: 2018 Let's Eat - Polaris Business
2019 Let's Eat - Polaris Business
Jul 1, 2019, 6:11 pm
#691
Join Date: Oct 2013
Location: SFO
Programs: UA 1K, AA EXP, Hyatt Glob, Hilton Diamond, Marriott Plat, Total Wine & More Reserve
Posts: 4,483
Same menu on my Polaris flight a few days ago. Went with the Ginseng Chicken and while it wasn’t bad, it wasn’t as good as the Spicy Chicken bowl that was pretty common over the past year or two. Was tempted by the Cacio y pepe ravioli, but the last ravioli dish that I had ex-EWR (albeit on a p.s. flight) wasn't that good, so decided to avoid.
Last edited by econ; Jul 1, 2019 at 6:16 pm
Jul 5, 2019, 5:45 pm
#692
Join Date: Nov 2012
Programs: BA Bronze, United 1K, HH Gold, SPG Platinum, Marriott Platinum
Posts: 3,477
UA835 ORD-PVG 6/28/19
After there were vintage Champagnes on my flights last month, I was disappointed that the Champagne on this flight was non-vintage. I had never heard of it: Beaumont des Crayeres. It was just average. I really dislike when for the refills they take my glass to the galley. Who knows, maybe what they served was the California sparkling wine....
I had the seared beef short rib with the Korean-style vinaigrette. The sauce was way too sweet. My wife had the ginseng chicken bowl. She said it was good.......until the moment she bit on a piece of ginseng.
The rustic omelet is not as good as the Southwestern omelet. I was seated too far away from my wife to get the Tabasco that she always brings on the planes. Maybe that would have improved the rustic omelet. She even put some in the chicken bowl.
After there were vintage Champagnes on my flights last month, I was disappointed that the Champagne on this flight was non-vintage. I had never heard of it: Beaumont des Crayeres. It was just average. I really dislike when for the refills they take my glass to the galley. Who knows, maybe what they served was the California sparkling wine....
I had the seared beef short rib with the Korean-style vinaigrette. The sauce was way too sweet. My wife had the ginseng chicken bowl. She said it was good.......until the moment she bit on a piece of ginseng.
The rustic omelet is not as good as the Southwestern omelet. I was seated too far away from my wife to get the Tabasco that she always brings on the planes. Maybe that would have improved the rustic omelet. She even put some in the chicken bowl.
Jul 5, 2019, 6:24 pm
#693
FlyerTalk Evangelist
Join Date: Jul 2011
Location: Tokyo
Programs: JAL Metal Card (OWE), SAS Eurobonus Gold (*G), Marriott Titanium (LTP), Tokyu Hotels Platinum
Posts: 21,087
UA835 ORD-PVG 6/28/19
After there were vintage Champagnes on my flights last month, I was disappointed that the Champagne on this flight was non-vintage. I had never heard of it: Beaumont des Crayeres. It was just average. I really dislike when for the refills they take my glass to the galley. Who knows, maybe what they served was the California sparkling wine....
I had the seared beef short rib with the Korean-style vinaigrette. The sauce was way too sweet. My wife had the ginseng chicken bowl. She said it was good.......until the moment she bit on a piece of ginseng.
The rustic omelet is not as good as the Southwestern omelet. I was seated too far away from my wife to get the Tabasco that she always brings on the planes. Maybe that would have improved the rustic omelet. She even put some in the chicken bowl.
After there were vintage Champagnes on my flights last month, I was disappointed that the Champagne on this flight was non-vintage. I had never heard of it: Beaumont des Crayeres. It was just average. I really dislike when for the refills they take my glass to the galley. Who knows, maybe what they served was the California sparkling wine....
I had the seared beef short rib with the Korean-style vinaigrette. The sauce was way too sweet. My wife had the ginseng chicken bowl. She said it was good.......until the moment she bit on a piece of ginseng.
The rustic omelet is not as good as the Southwestern omelet. I was seated too far away from my wife to get the Tabasco that she always brings on the planes. Maybe that would have improved the rustic omelet. She even put some in the chicken bowl.
Jul 6, 2019, 12:04 am
#694
Join Date: Nov 2012
Programs: BA Bronze, United 1K, HH Gold, SPG Platinum, Marriott Platinum
Posts: 3,477
This was different service than my flight ORD-HKG last November where the Purser always came to my seat with the bottle in hand.
Jul 6, 2019, 12:14 am
#695
FlyerTalk Evangelist
Join Date: Jul 2011
Location: Tokyo
Programs: JAL Metal Card (OWE), SAS Eurobonus Gold (*G), Marriott Titanium (LTP), Tokyu Hotels Platinum
Posts: 21,087
So, let's say that since they always served the Champagne out of sight, maybe they always served the Chandon sparkling wine and the Beaumont des Crayeres bottle was just for show in the galley....... And now I gave an average rating to the Beaumont des Crayeres but maybe never tasted it......
This was different service than my flight ORD-HKG last November where the Purser always came to my seat with the bottle in hand.
This was different service than my flight ORD-HKG last November where the Purser always came to my seat with the bottle in hand.
But as you were talking about the refill happening in the galley, I assumed you saw the first around poured.
Jul 6, 2019, 12:17 am
#696
Join Date: Nov 2012
Programs: BA Bronze, United 1K, HH Gold, SPG Platinum, Marriott Platinum
Posts: 3,477
Admittedly true, I would say the Chandon is pretty recognisable, Though I'd need to researchtthe Beaumont des Crayeres to know if it is an equal bottle in quality. As it is also completely unknown to me.
But as you were talking about the refill happening in the galley, I assumed you saw the first around poured.
But as you were talking about the refill happening in the galley, I assumed you saw the first around poured.
Jul 6, 2019, 12:33 am
#697
FlyerTalk Evangelist
Join Date: Jul 2011
Location: Tokyo
Programs: JAL Metal Card (OWE), SAS Eurobonus Gold (*G), Marriott Titanium (LTP), Tokyu Hotels Platinum
Posts: 21,087
I need to try to remember to to look it up in my champagne references when I get home.
Jul 6, 2019, 3:08 pm
#698
FlyerTalk Evangelist
Join Date: Sep 2003
Location: Honolulu Harbor
Programs: UA 1K
Posts: 14,993
Had a ravioli of some kind TATL a couple of months back. Menu description was enticing. Ended up being unbelievably bland. I’m finding it annoying that a UA menu leads to a selection that, when delivered, makes one wish they had chosen something else.
Jul 6, 2019, 3:36 pm
#699
FlyerTalk Evangelist
Join Date: Jan 2009
Location: London & Sonoma CA
Programs: UA 1K, MM *G for life, BAEC Gold
Posts: 10,220
I’ve had Beaumont des Crayeres on and off for the past 30 or so years and always enjoy it. Whilst it’s not Bollinger, it’s still a cut above Moet and other sub-par Champagne. For me it’s also a much better Champagne than Nicolas Feuillate which UA often serves.
On a separate note, I do find Champagne rather astringent on a plane and will usually choose a still wine on the rare occasion that UA has anything decent.
On a separate note, I do find Champagne rather astringent on a plane and will usually choose a still wine on the rare occasion that UA has anything decent.
Jul 6, 2019, 4:19 pm
#700
FlyerTalk Evangelist
Join Date: Nov 2004
Location: ORD
Programs: UA 1K
Posts: 16,900
I’ve been staying away from this thread since it just made me sad. The food has really fallen this far? Very glad all my upcoming INTL trips this year (5) are on *partners. UA, the horrid chow at a price that’s close to what your F fare was not too long ago drove me away. My upcoming carriers? ANA, EVA, TAP, LOT, Swiss. Not a UA leg in the bunch.
Jul 6, 2019, 9:12 pm
#701
A FlyerTalk Posting Legend
Join Date: Apr 2013
Location: PHX
Programs: AS 75K; UA 1MM; Hyatt Globalist; Marriott LTP; Hilton Diamond (Aspire)
Posts: 56,413
IME, the ravioli always sucks.
Jul 7, 2019, 4:26 am
#702
Join Date: May 2010
Location: AVP & PEK
Programs: UA 1K 1.8MM
Posts: 6,330
Jul 7, 2019, 9:50 am
#703
Join Date: Jul 2004
Location: SFO
Posts: 55
Different strokes. Raviolis have been some of my all-time favorite inflight meals. Admittedly my tastes run counter to the popular wisdom. I never much cared for beef or pork (stopped eating both in 1995). I also avoid poultry as much as possible. A notable exception occurred on a SFO to Europe flight a few years back when I tried the tamale-stuffed chicken breast due its legendary reputation here. Meat, starch, and little else—one of the worst meals I’ve ever had anywhere. Don’t get me wrong. I’m fine with the pasta (and kale and quinoa) bashing. I see it as helping ensure I keep getting my first choice every flight.
Jul 7, 2019, 10:39 am
#704
Join Date: Feb 2010
Location: New Jersey
Programs: UA MM 1K, AA MM Gold, Marriott LT Platinum
Posts: 3,234
SFO-SIN
UA 29 11:25am departure
789
One good thing about this flight is that the 2nd meal is appropriate to the time of day. Not like so many other flights where you arrive afternoon/evening and end up with a breakfast service. Regarding upthread comments on the ravioli, I would have liked it better if it were dryer. It was swimming in oil
My choice
Seatmate's choice - snuck a photo
Passed on dessert
My 2nd meal - Oily ravioli
Seatmate's 2nd meal
UA 29 11:25am departure
789
One good thing about this flight is that the 2nd meal is appropriate to the time of day. Not like so many other flights where you arrive afternoon/evening and end up with a breakfast service. Regarding upthread comments on the ravioli, I would have liked it better if it were dryer. It was swimming in oil
My choice
Seatmate's choice - snuck a photo
Passed on dessert
My 2nd meal - Oily ravioli
Seatmate's 2nd meal
Jul 7, 2019, 10:44 am
#705
Join Date: Feb 2010
Location: New Jersey
Programs: UA MM 1K, AA MM Gold, Marriott LT Platinum
Posts: 3,234
NRT-EWR
UA 78, 5:00pm departure
773
Apologies for the fuzzy menu photos. I had high expectations for the ex-NRT beef (based on upthread comments) but found it a bit overcooked and hard to cut.
UA 78, 5:00pm departure
773
Apologies for the fuzzy menu photos. I had high expectations for the ex-NRT beef (based on upthread comments) but found it a bit overcooked and hard to cut.
