I admit it. I do like airline food. Though I am getting better at turning things down, I still eat almost anything put before me on an airplane. Most of my domestic flying this year has been transcons to/from Newark on United Airlines, which feature a multi-course meal and menus in first class. Despite the griping by many frequent flyers about United’s subpar offerings, I tend to enjoy the food, even looking forward to it. My favorite meal of the day–both on the ground and on an airplane–is breakfast and I like the dependable yet unimaginary breakfasts that United provides. On my way to Dallas, though, to check out American Airlines’ new Airbus A319, I had a chance to sample an AA first class breakfast and I thought it was nothing short of delicious, the sort of food I would order in a restaurant.
Breakfast was simple yet filling–a choice of muffin or biscuit, both served warm, a small dish of fruit, a generous slice of Quiche Lorraine (with a few added tomato and pepper slices inside), a delightful cooked tomato covered in cheese, and a generous helping of asparagus.
On a flight under three hours, a meal is much more important than a seat to me. AA’s Admirals Club airport lounge at LAX had only croissants and donuts, unless you purchased a cereal bowl, so I was hungry when I boarded and AA did not disappoint.
Mike shares three different breakfasts he recently encountered on AA and what I like about American is the variation–the breakfast is good on United, but the menu has not changed in five years. American shows that variation is possible.