Delta Elevates Passenger Experience with Southern Flair

Starting this week, Delta customers departing Atlanta will be treated to Southern-inspired meals designed by Chef Mashama Bailey, winner of the 2022 James Beard Foundation’s “Outstanding American Chef” Award.

Chef Bailey’s meals will be served exit-Atlanta for lunch and dinner in domestic First Class on flights where hot food is served. Additionally, International Delta One customers departing Atlanta will have the option to pre-select unique menu items designed by the chef in advance of their flight.

Chef Bailey’s new menu builds on Delta’s award-winning onboard dining experience featuring some of America’s most sought-after restaurants and chefs, including Jon Shook and Vinny Dotolo and Danny Meyer’s Union Square Events.  

Customers will enjoy Chef Bailey’s Port City Southern menu featuring dishes similar to those served at The Grey: a flounder and oyster dish with fumé blanc, green apple, potato, bok choy and turnips.

Others are short ribs with kanni sauce and smoked collard greens; vegan vegetable tagine with roasted sweet potato topped with a chermoula sauce and, for dessert, buttermilk cornmeal tres leches with candied kumquats and mandarin oranges.

MORE SEASONAL FIRST CLASS MENUS  

Delta is also rolling out more seasonal menu refreshes across its network starting this week.

First Class customers departing Los Angeles will enjoy a new vegan antipasti plate from Jon Shook and Vinny Dotolo with roasted broccoli, romesco dip, yellow squash, gigante beans, red onion and mushroom.

Customers flying out of Boston and Detroit will be treated to new menu items like avocado toast with ricotta, figs and truffle honey; prawn salad with cocktail sauce, hard boiled eggs and Kalamata olives; and a braised beef tart with potato mash, horseradish mousseline and thyme jus.

New menu items on other routes include a Korean-style Impossible® burger with mushroom and scallion bulgogi topping; chickpea, potato and spinach chana masala, roasted cauliflower with cilantro, basmati rice and naan; and for dessert, decadent chocolate chunk and sea salt cookies from Bell’s Cookie Co.