Acclaimed New York restaurant Union Square Cafe won’t reopen until this spring, but you can still enjoy Bar-Nuts and other classic seasonal cooking from the restaurants all-star culinary team on select Delta flights.
Beginning March 1, Delta One flyers on select trans-Atlantic routes to Europe can enjoy hand-crafted selections inspired by the iconic New York restaurant. The new menus feature Italian-influenced fare created under the culinary direction of Union Square Cafe Executive Chef and Partner Carmen Quagliata and brings the restaurant’s award-winning, locally-focused philosophy to international skies.
“At Union Square Cafe, we use the freshest ingredients that we can find from local farmers at the greenmarket located just steps from our front door,” Chef Carmen said. “The beauty of working with Delta is we get to share our market-driven approach with international travelers. For Delta’s guests, we’re featuring produce and meats from the same farmers who serve our restaurant.”
The partnership with Union Square Cafe deepens Delta’s collaboration with Danny Meyer’s Union Square Hospitality Group, the hospitality company behind beloved New York restaurants like Gramercy Tavern, North End Grill and Maialino. Rustic winter menus from Nick Anderer, Chef and Partner of Union Square Hospitality Group’s Rome-inspired pizzeria, Marta, have been served on board select flights since December and will conclude at the end of this month.
“We are so passionate about creating a unique experience on board for our customers and can’t wait for them to enjoy Chef Carmen’s fresh, seasonal culinary creations from Union Square Hospitality Group’s namesake restaurant at 35,000 feet,” said Allison Ausband, Delta’s Senior Vice President of In-Flight Service.
Chef Carmen’s vibrant menus in the Delta One cabin reflects his Italian heritage with main course selections including Beef Short Rib Stracotto, Union Square Cafe’s Classic Roasted Chicken Breast, Gulf Shrimp and polenta, and a Baked Paccheri basil cream pasta.
The latest menus pair with Delta’s 2016 wine program curated by Master Sommelier Andrea Robinson, which follows a similarly seasonal approach. The medley of vintages she has chosen provide customers with a sense of wine discovery as part of their in-flight dining experience, and this year, Robinson has sourced a number of locally-made wines from, in some cases, small, artisanal wineries who bring to the tray table a flavor and body uniquely their own.
In addition to the airline’s partnership with Union Square Hospitality Group, Delta has in the last year been making evolutionary enhancements to its system-wide chef-curated food programs featuring the culinary talents of Chef Linton Hopkins, Michelle Bernstein and Michael Chiarello on a wide selection of transoceanic routes, highlighted by the airline’s industry-leading focus on seasonal and regionally-inspired cuisine which began in December.
“This is really an exciting time for Delta as we continue to change the conversation around airplane food,” Ausband said. “Our partnership with Union Square Cafe perfectly aligns with our overall strategy to offer fresh, local and seasonal food to our customers. Through this partnership, customers will enjoy food picked straight from the farm that morning and on their tray table that night.”