Delta Partners With NYC Restaurateur For Better Airplane Food
Danny Meyer will be elevate the dining experience for transatlantic passengers on Delta Airlines, providing gourmet food on flights from JFK to London.
Plane food is not as bad as it once was, but Delta Airlines and New York restauranteur Danny Meyer aim to make it better for the special few flying business class, transatlantic flights from New York to London.
Meyer, owner of Gramercy Tavern amongst other New York mainstays, and his hospitality group Union Square Hospitality Group will be providing specially-catered meal for these flights, designed by his chefs at the Blue Smoke Tavern, Chef Kenny Callaghan and Chef de Cuisine Jeffrey Held. While it has not been announced what to expect from the ‘BusinessElite Express meals’, and whether barbecue is on the menu, each will come with a signature cocktail.
This collaboration between chef and airline is not the first, as Delta has specially catered flights from Miami to Latin America, with menus designed by Chef Michelle Bernstein, while certain cross-country flights receive food from West Coast chef Michael Chiarello, complemented by a selection of Californian wines.
The new Express Meals and cocktail will debut in February 2014.