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American Airlines is closing out the summer with a host of dishes at its Flagship® lounges. The new lineup will be available the first week of August. In collaboration with the James Beard Foundation®, these seasonal menus features globally inspired, chef-driven cuisine. From herb-packed couscous to a playful bao bar and some vegetable-forward dishes, these new offerings are the perfect way to kickoff a trip.
Each of these four Flagship® Lounges will highlight a local chef. These include:
Philadelphia International Airport (PHL): Chef Randy Rucker, known for innovation at River Twice and Little Water, will introduce squid ink biscuits with speck ham and creole mustard.
Los Angeles International Airport (LAX): Chef Brandon Kida, from Hinoki & the Bird, Kida returns with a flavorful bao bar: crispy maitake mushroom or fried chicken topped with yuzu aioli.
Dallas Fort Worth International Airport (DFW): Chef Tiffany Derry celebrates Southern flavors with charred mushroom salad with crispy rice and furikake, plus a Mediterranean couscous with radishes, mint, feta, and chickpeas.
Miami International Airport (MIA): Chef Timon Balloo is embracing summer’s peak with sweet soy and balsamic-glazed Brussels sprouts, alongside a medley of asparagus, haricot verts, and peas with citrus butter.
Anthony’s Take: American continues to look to step up its game. I’m not sure why Chicago O’Hare International Airport (ORD) got no love, but these all look delicious.
(Image Credits: American Airlines.)
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Advertiser & Editorial Disclosure: The Bulkhead Seat earns an affiliate commission for anyone approved through the links above This compensation may impact how and where links appear on this site. We work to provide the best publicly available offers to our readers. We frequently update them, but this site does not include all available offers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed, or approved by any of these entities.
