People don’t typically go to the airport specifically to eat (well, unless they’re flying that day and are trying to justify their credit card annual fee!), but this might be worth making an exception for, at least for us aviation geeks…
Each course is drawn from actual vintage airline menus and grounded in original recipes, photographs, and archival research. The menu traces the evolution of airline dining from the earliest passenger flights of 1919 through the final Concorde service in 2003, prepared with modern technique while staying faithful to the spirit of the originals. Yes, lobster and caviar are part of the menu.
For much of the 20th century, airline food was a serious competitive tool. From early unpressurized aircraft to the jet-set era of the 1960s, airlines used extravagant meals to signal comfort, luxury, and modernity. This event recreates that era through food, giving guests the rare chance to actually taste what airlines once proudly served.
A great solo travel tip spotted this week on One Mile at a Time.
