Despite not necessarily investing a lot in catering, airlines like to get creative with what they serve in first class, as people seem to like that. Perhaps the most talked about example of this is Delta’s partnership with Shake Shack. Along those lines, American has just announced a new catering collaboration, which I’m sure some people will like?
This catering collaboration will debut between Dallas Fort Worth (DFW) and New York, including flights to LaGuardia (LGA) and Kennedy (JFK). It’ll only be available for pre-order, so you’ll need to reserve it at least 20 hours before departure, via the American website or app. The selection will vary by month, and here’s what’s planned so far:
- In February 2026, passengers can expect the Pecan Lodge barbecue platter, consisting of smoked brisket and smoked sausage, paired with creamy mac and cheese, crisp coleslaw, and a side of pickles, onions, and barbecue sauce
- In March 2026, passengers can expect the smoked chopped brisket sandwich, consisting of chopped brisket on a fresh brioche bun, served with roasted green beans, creamy potato salad, and a side of pickles, onions, and barbecue sauce
I wouldn’t be surprised to see this collaboration extended and expanded, so we’ll see how this plays out. Here’s how Rhonda Crawford, American’s SVP of Customer Experience Design and Strategy, describes this:
Am I the only one who would love to just see a salad or sandwich that’s half decent on the menu, rather than all of these options that are overly caloric without likely actually being good? For example, the salads in Air France’s La Premiere first class are exceptional. Okay, admittedly that’s among the world’s best international first class products, but in isolation, this really shouldn’t be that hard to replicate.
Okay, I’m likely in the minority, so I’ll just get off my soapbox now. I will say, I do like the concept of offering regional and local dishes, so I give American a lot of credit for that, and embracing its biggest hub.
A great solo travel tip spotted this week on One Mile at a Time.
