Atlantic lobster with curried coconut sauce, black rice and bok choy
Airplane food is famously unappetising, but over the past few years, partnerships between airlines and award-winning chefs and restaurateurs have really taken off. In February, New York restaurateur Danny Meyer announced that food from his Union Square Hospitality Group would be served on Delta, and, in May, American Airlines announced that four acclaimed chefs would upgrade its menus, including Chicago’s Maneet Chauhan and Dallas’s Julian Barsotti. As it does on land, Michelin-worthy food comes at a price—these meals are served almost exclusively in first class and business. Here’s where to find those high-flying chefs.