DELTA NEWS ON THE GO. Subscribe and follow.

Customers flying in the Delta One cabin will soon notice a few of their favorite meals return onboard with Delta’s “Best of Union Square Hospitality” menu.” Starting June 1, customer favorites, like pastrami beef brisket, grilled filet mignon and more, will be available once again on select trans-Atlantic routes to Europe and transcontinental flights between JFK and LAX/SFO.

Delta has partnered with Danny Meyer’s Union Square Hospitality Group since December 2015 to feature seasonally rotating menus designed by its chefs. The summer 2017 menu will feature USHG’s best, including rustic Italian entrees from Maialino and Marta, and American classics from Union Square Cafe and Union Square Events.

“We are excited to bring signature dishes from some of New York’s most popular restaurants right to our customers’ tray tables at 30,000 feet,” said Allison Ausband, Delta’s Senior Vice President – In-Flight Service. “We take pride in continuing to deliver on our mission of offering a menu we believe our customers will enjoy and remember.”

The menu features seasonal appetizers, entrees and desserts that have been paired with premium wines hand-selected by Delta’s Master Sommelier Andrea Robinson. Customers are invited to settle in with a cocktail and enjoy Union Square Cafe’s signature bar nuts. Other menu highlights include Pastrami Beef Brisket from Union Square Events, Grilled Filet Mignon from Blue Smoke and Nick’s Classic Chicken Meatballs from Marta as well as Gulf Shrimp and Meyer Lemon Polenta and Baked Paccheri from Union Square Cafe.  

“The ‘Best of USHG’ menu is a delicious testament to the progress Delta is making to raise the bar for in-flight dining,” said Danny Meyer, USHG’s CEO. “Customers are more savvy and passionate about good food than ever, and they don’t stop caring about eating well when they are traveling. We have a deep admiration for Delta’s track record of in-flight innovation, and are excited to keep re-imagining the guest experience in new and exciting ways together.”

The “Best of USHG” menu is a continuation of Delta’s approach to feature chef-driven, seasonally rotating menus featuring fresh and high-quality ingredients.

Chef-curated meals served in Delta One are just one of many ways Delta is offering an innovative customer experience. It’s part of the airline’s multi-billion-dollar investment in the customer experience that includes a cabin modernization program featuring new seats, seatback entertainment systems with free entertainment, high-capacity overhead bins, access to Wi-Fi on nearly all flights, free Main Cabin meals on select flights, upgraded free Main Cabin snacks, a seasonal wine program, an Alessi-designed collection of serviceware in Delta One and First Class and more.

Delta has also made significant investments in the customer experience on the ground, in addition to plans to add nearly 250 new aircraft to its fleet in coming years. These include new Delta Sky Club locations in Denver, Atlanta and Seattle; Club renovations in Nashville, Dallas, Newark and Minneapolis-St. Paul; airport enhancement programs in Atlanta, Los Angeles, New York and Salt Lake City; and the testing and implementation of an enhanced boarding process in Atlanta.