Travelers are getting a taste of something new this fall at American Airlines Flagship and Admirals Club lounges around the country.
The Dallas-based carrier has unveiled its latest seasonal lounge menus, with the premium Flagship lounges getting new dishes created by James Beard chefs.
Each of the airline’s four Flagship lounge locations will get revamped dishes from the award-winning chefs that channel autumnal flavors.
At the Flagship lounge in Dallas-Fort Worth (DFW), passengers will find new selections like puffed millet granola with yogurt and fall spices, as well as roasted swordfish with asparagus coin vinaigrette from Chef Tiffany Derry.
At the Los Angeles (LAX) Flagship location, Chef Brandon Kida has created a chicken pineapple yakitori with microgreen salad for travelers to enjoy before takeoff.
Passengers in Miami (MIA) will also see a new chicken dish inside the Flagship lounge: jerk-roasted chicken thighs, accompanied by charred broccolini in an agrodolce glaze, compliments of Chef Timon Balloo.
In Philadelphia (PHL), Chef Randy Rucker is offering up heirloom corn grits with beech mushrooms, creamed corn and basil.
American has an ongoing partnership with James Beard-recognized chefs to imagine seasonal dishes with local flare for its Flagship lounges around the U.S. In addition to the specially created chef dishes, nine new warming dishes for fall across its Flagship network of lounges.
Among those new dishes are: Cider mustard chicken offered in Dallas-Fort Worth (DFW); braised beef tips with wild mushrooms offered in Chicago (ORD); seared salmon with lemon caper sauce, fennel, and tomato offered in Los Angeles (LAX); and harvest salad and pumpkin spice banana cafecito cake offered in Miami (MIA). An additional four new dishes are also coming to the Flagship location at the airline’s hub in Philadelphia (PHL), including pumpkin bread French toast with honey-maple syrup, warm gala apple crisp with whipped cream, roasted Amish chicken pottage, and roasted acorn squash bisque.
But it’s not just the Flagship lounges that are getting refreshed menus. Travelers in American’s Admirals Clubs will also see an array of new selections this fall.
Fliers passing through the airline’s California lounges at LAX, Orange County (SNA), or San Francisco (SFO), will be treated to Argentinian crispy BBQ beef.
Texas travelers in Admirals Clubs at DFW or Austin (AUS) will find Korean BBQ pork loin, while passengers at Northeastern airports, including New York (JFK and LGA) and New Jersey (EWR) will see butter curry chicken and mint basmati rice with chickpeas.
Elsewhere on the Eastern seaboard, travelers will find options like beef pot roast with root vegetables and potatoes, as well as cheddar polenta, at the clubs in Boston (BOS), Pittsburgh (PIT), and Philadelphia (PHL). Finally, clubs in Chicago (ORD), St. Louis (STL), and Toronto (YYZ) will offer Cantonese sweet and sour chicken meatballs.
Wrapping up the new selections, American is also now offering vanilla cupcakes from the iconic Magnolia Bakery in New York City at 12 of its Admirals Clubs, including Austin (AUS), Nashville (BNA), Denver (DEN), Dallas-Fort Worth (DFW), Houston (IAH), Los Angeles (LAX), Chicago (ORD), Phoenix (PHX), San Francisco (SFO), Orange County (SNA), St. Louis (STL), and Toronto (YYZ).
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