This September, Delta Air Lines will launch refreshed onboard menus including choices from top restaurants such as fast-fine Greek cuisine from San Francisco-based Souvla and American classics from New York’s Union Square Events.
On Wednesday (August 11, 2021), Delta Air Lines announced that starting in September they will launch refreshed onboard menus with selections from top restaurants. The menu additions complement Delta’s previous reintroduction of fresh meals in select coast-to-coast markets featuring menu items from L.A. Chefs Jon Shook and Vinny Dotolo. Selections will include fast-fine Greek cuisine from San Francisco-based Souvla and American Classics from New York’s Union Square Events. Delta One and First Class guests on select transcontinental flights will be able to enjoy the new menu selections starting in September. First Class customers on select routes over 1,500 miles within North America, the Caribbean and Latin America are also served fresh meal options including premium sandwiches, salads and bowls.
In Wednesday’s announcement, Delta’s Senior Vice President of In-Flight Service, Kristen Manion Taylor, said,
“At Delta, we are focused on delivering moments of delight for our customers, and our restaurant partners will help us do just that. Our specially curated menus will wow customers as we continue to create a best-in-class onboard dining experience that builds on our premium service and culture of innovation.”
Souvla is known for their spit-roasted meat sandwiches and salads which are available on Delta flights alongside exclusive new dishes created for the airline. Customers will enjoy Souvla’s famous chicken salad and signature frozen Greek yogurt topped with vissino, a traditional Greek sour cherry syrup. Souvla meals will be served in Delta One and First Class on flights from San Francisco to Boston and New York-JFK.
Commenting on the menu collaboration, Souvla’s Founder & CEO, Charles Bililies, said,
“As a longtime Delta flyer and Diamond Medallion Member, seeing Souvla meals served onboard is truly a dream come true. We’re so honored to bring our creative take on Greek cuisine to the skies and to be working alongside such a visionary team at Delta. We are thrilled to share the unique Greek flavors Souvla is known for with Delta’s premium customers from our hometown of San Francisco.”
Delta customers have enjoyed menu selections from Danny Meyer’s Union Square Events (USE) onboard since 2013. This September USE menus will return to Delta featuring favorites such as braised short rib with cheesy twice-baked potato and a spinach and goat cheese frittata served with bacon and hash browns. Union Square Events menu selections will be served in Delta One and First Class flights from New York-JFK to Seattle, Los Angeles and San Francisco.
Also speaking on the Delta catering partnership, Union Square Events’ Division President, Tony Mastellone, said,
“It’s never been more important to deliver moments of enlightened hospitality by developing meals that bring together just the right amount of familiarity and creativity. We know USE and Delta share the same vision of providing excellent service and delicious dining experiences, and that common vision helps us achieve the best customer experience.”
Later this fall, Delta customers departing from Seattle will enjoy locally sourced menu items including Skagit River Farms Polish kielbasa with Beecher’s cauliflower mash, pan roasted chicken with fingerling potatoes, Skagit River Farms bacon, and Walla Walla caramelized onions in a kimchi butter sauce. Other menu items will include locally sourced ingredients such as apples, trout, nuts, porcini mushrooms and halibut. Delta will also serve fresh bread and desserts from local Seattle bakers. The Seattle favorites will be served to Delta One and First Class guests on flights from Seattle to New York-JFK and Boston.
Source: Delta Air Lines