Flagship lounge guests can now experience a vibrant new spring menu as American Airlines partners with the James Beard Foundation to bring regionally inspired dishes to select lounge and Flagship® First Dining locations. This seasonal refresh highlights fresh ingredients and globally influenced flavors crafted by renowned chefs, each reflecting their departure city’s culinary character.

At Dallas-Fort Worth (DFW), Tiffany Derry offers coconut chicken curry, while Sarah Gruenberg at Chicago O’Hare (ORD) presents a smoked salmon lentil salad. Miami (MIA) features Timon Balloo’s citrus-forward pink shrimp ceviche, and Los Angeles (LAX) introduces Brandon Kida’s bao bar with crispy mushroom and fried chicken options. At New York (JFK), Ayesha Nurdjaja brings bold Mediterranean shrimp skewers.

With each dish, the Flagship Lounge dining experience evolves into a curated culinary journey, offering premium, restaurant-style service before takeoff.

Image Credit: American Airlines