American Airlines Unveils New James Beard Dishes at Flagship Lounges
American Airlines, in partnership with the James Beard Foundation, is bringing some new culinary flavors to select Flagship lounges from four award-winning chefs. There are currently five American Flagship Lounges in the United States; all locations, except Chicago (ORD), are introducing these new featured menu items.
The menu items all highlight fresh summer produce and flavors and are available at the following locations starting the first week of August.
- Philadelphia (PHL): Chef Randy Rucker - Known for pushing culinary boundaries at River Twice and Little Water, Chef Rucker brings a playful new twist to lounge fare with squid ink biscuits served with speck ham and Creole mustard.
- Los Angeles (LAX): Chef Brandon Kida - The Hinoki & the Bird chef is back with a flavorful bao bar, offering two crave-worthy choices: crispy maitake mushroom or fried chicken, each topped with yuzu aioli for a pop of citrusy depth and creaminess.
- Dallas Fort Worth (DFW): Chef Tiffany Derry - Always one to celebrate bold Southern roots with a modern lens, Chef Derry is plating up charred mixed mushroom salad with crispy rice and furikake dressing, as well as a bright, herbaceous Mediterranean couscous salad layered with red radishes, mint, feta, and crispy chickpeas.
- Miami (MIA): Chef Timon Balloo - Channeling peak summer flavor with global flair, Chef Balloo is serving two vegetable-forward warm dishes: citrusy sweet soy and balsamic-glazed brussels sprouts, and a medley of asparagus, haricot verts, and peas in citrus butter.
American continues to redefine the airport dining experience, proving that the journey can be just as delicious as the destination.
Press Release: Savor the season: New James Beard Foundation creations of summer land at Flagship lounges
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Closing Thoughts
I am excited to see lounges sprucing up their menus, especially with award-winning chefs. Most of the menu items shown look amazing, but I am most interested in the squid ink biscuits.