The jokes about awful airline food (rubber chicken, a farcical bag of peanuts, or simply nothing at all) may soon be a thing of the past. Recent headlines suggest that airlines and airports are competing for consumer dollars by stepping up their menus. It all comes down to: Where are you going to eat, on the plane or before you get on the plane?
At JFK: The New York Daily News reports that JetBlue terminal, #5 at JFK in NYC, has become an upscale dining hub. Restaurants are open to the public, not just those with boarding passes, and will include the Palm Bar & Grille, as well as fare conceived by celebrity chefs Mark Ladner (of Del Posto) and Roberto Santibanez (of Rosa Mexicano). Steakhouses seem to be a big draw: Gallagher's and Bobby Van's have already arrived at other terminals in the airport.
On American Airlines: I couldn't help but notice that American Airlines is promoting a serious wine program...I accidentally clicked on an ad on Epicurious. But I was thrilled to see that I could conceivably order Nicolas Feuillatte Brut Reserve Particuliere, Joseph Drouhin Rully Chardonnay, Pascal Jolivet Sancerre, Freemark Abbey Napa Valley Cabernet Sauvignon, and Grahams 20 Years Old Tawny Port...if only I traveled abroad more often.
On Delta Airlines: The Wall Street Journal recently reported that Delta now offers "new coach food products designed by celebrity chef Todd English, including grilled chicken gyros, and almond-butter-and-grape-jelly sandwiches. Some popular indulgences like $2 cups of Ben & Jerry's ice cream have been added to some flights."
I haven't tried any of this fancy fare. Have you? Would you pay extra for a decent meal on a flight or before a flight? Restaurant prices? And what do you prefer: Eatng before boarding or on the plane?
by James Oliver Cury
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