This summer, Delta Air Lines passengers will see more of the carrier’s most popular meal items, snacks, and beverages expand across the airline’s route network.
Following feedback from customers, Delta is bringing some of its most beloved in-flight food options to more of its flights, and passengers in all cabins will see upgraded selections.
Due to popular demand, the carrier is expanding its Delta One menu designed by James Beard Award-winning Chef Mashama Bailey. Previously only available on flights out of Atlanta, the menu has been such a hit that Delta is adding it to dozens of new domestic and international routes.
Dishes like shrimp and grits in spicy creole sauce and handmade artichoke ravioli with panna sauce and roasted cherry tomatoes are now available in Delta One on international flights departing Minneapolis-St. Paul, Cincinnati, Tampa, Salt Lake City, and Seattle. Business class passengers will also find the meals on domestic flights out of Nashville, Baltimore, Charlotte, Washington D.C., Newark, Fort Lauderdale, Indianapolis, New York LaGuardia, Orlando, Memphis, Chicago O’Hare, Palm Beach, Philadelphia, Pittsburgh, Raleigh-Durham, St. Louis, Tampa, Fort Meyers, Florida, and Connecticut’s Bradley International Airport.
Delta One fliers will also have access to all-new wines on board, as the carrier has just made a seasonal update to its in-flight wine list. Delta One domestic and international cabins now have five new varietals each, including wines such as Geografico Brunello di Montalcino, Gerard Bertrand Rosé, Babich Black Label Sauvignon Blanc, and Bodegas Luis Gurpegui Muga Reserva.
Along with the new menu additions, Delta has also been expanding its partnership with Shake Shack this summer, bringing the popular burger meal to Delta First fliers in eight additional cities in June and July. The burger is now available on Delta First flights from 13 cities.
“Summer is a season of adventure and relaxation for many of our customers. It’s a time when indulgence takes center stage, which we actively work to extend to the food, meals and beverages that enhance the journey,” said Stephanie Laster, Delta’s managing director of onboard culinary experience. “With this in mind, we’re excited to evolve our onboard offerings monthly, rolling out fresh new flavors and options that match what customers tell us they want.”
But passengers at the front of the plane aren’t the only ones to get new dining options. The airline is expanding its offerings from Farmer’s Fridge, bringing new fresh food options for purchase to all passengers departing Los Angeles International Airport on flights over 1,500 miles. Selections include breakfast items like berries and granola Greek yogurt as well as pineapple coconut chia seed pudding, and lunch options such as a pesto pasta bowl, a baja chicken wrap, and a smoked turkey and white cheddar sandwich. The expansion follows customer requests for more healthy meal options on board.
For passengers looking for a complimentary salty snack, the carrier has also brought back Cheez-It crackers in the Delta Main cabin.
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