Starting December 1, passengers seated in Delta One cabins on select transatlantic Delta flights to Europe and transcontinental flights between New York City’s John F. Kennedy Airport and Los Angeles and San Francisco International Airports will be able to enjoy meals straight from the executive chef of New York City’s Maialino, Jason Pfeifer.
The winter menu includes Roman-style trattoria classics from the restaurant including Prosciutto e Mozzarella, Cavatelli con Salsiccia di Maiale and Braciole di Manzo and will offer other breakfast, lunch and dinner options from Pfeifer. The menu will also be seasonally driven, rotating every month until February 28. All dishes will be prepared at the Union Square Events kitchen in NYC’s Chelsea and then delivered to JFK Airport.
The collaboration comes as part of an ongoing partnership between Danny Meyer’s Union Square Hospitality Group and the airline.