Delta announced that starting December 1, 2017, they’ll be adding new meals for Delta One passengers flying out of Los Angeles International Airport (LAX) to New York’s John F. Kennedy International Airport and Reagan Washington National Airport. These new offerings will be from LA based chefs Jon Shook and Vinny Dotolo.
On transcontinental flights from New York, Delta partners with Union Square Hospitality Group, so I’m excited to see this new chef driven menu from Los Angeles being added.
The chef duo has curated a menu that is reflective of the fare served at many of their popular L.A. restaurants, including Animal, Son of a Gun and Jon & Vinny’s. Their debut menu for Delta includes: a starter of confit portobello mushroom carpaccio with Tamai Farms arugula pesto, almonds and pecorino, a main course of marinara braised meatballs with bianco DiNapoli tomato, garlic bread and Gioia whipped ricotta, or Domenico’s pumpkin ravioli with Schaner Farms sage brown butter sauce and pecorino cheese, and a dessert of Tamai Farms strawberry bread pudding.
Similar to the meals Union Square Hospitality Group and Chef Linton Hopkins create daily for Delta One customers out of JFK and Atlanta respectively, Shook and Dotolo will prepare new menu selections at a dedicated facility they operate in Los Angeles. The freshly made meals will be transported from their catering company, Carmelized Productions, to LAX each day to ensure customers experience restaurant-level cuisine in the skies.
Be sure to check out our other Delta flight reviews:
- Flight Review: Delta One Business Class Breakfast JFK-LAX
- Delta One Transcontinental Business Class Dinner SFO-JFK
- New Delta One Business Class North End Grill Menu
- Delta One Winter 2016 JFK-LAX Meal Service
- Delta One Business Class JFK-LAX Meal Service
- Flight Review: Delta One Business Class LAX-JFK
- Flight Review: Delta Transcontinental JFK-LAX Comfort Plus
What are your thoughts on Delta’s latest meal offerings from Los Angeles? Feel free to share your thoughts below.