Airline Food

[Kanishka]

If you have reason to find yourself in one of the urban centers of Pakistan, you will still be able to satisfy your Donut fix. Islamabad has 3 (3!) branches of the chain, and they serve up a very authentic tasting rendition of the Dunkin Donuts chocolate covered chocolate donut, a personal favorite. They also serve chai.

I did not choose to get a donut at the DDs in the Karachi airport as I was not hungry. I truly, truly regret this decision, because I got hungry at 30,000 feet above sea level and had a Pakistan International Airways chicken salad sandwich.

From that experience, I have one piece of advice: if you value the health of your greater digestive system, do not eat a Pakistan International Airways chicken salad sandwich.

On my fifth can of ginger ale today,

Kanishka

PS: Don, what do you think of starting an airline food thread? I'm sure we've got some frequent fliers that read this board, and though there's already resource for that kind of thing online, I'd enjoy reading the opinions of the gastronauts here (Joe H -- I'm looking at you. Seriously.)

[DonRocks]

PS: Don, what do you think of starting an airline food thread?

I think it's a good idea!

[Meaghan]

From that experience, I have one piece of advice: if you value the health of your greater digestive system, do not eat a Pakistan International Airways chicken salad sandwich.

Yuck!!! I have a lesser digestive system and I still wouldn't go there...

[Escoffier]

From our experiences on Air France flights (sitting back there in steerage), the food is excellent and is accompanied by some fine wines. I'll be happy to post both menus and pictures of our last flight to Paris and Venice. I was really impressed (especially after some of the food I've eaten on some domestic air carriers)

[ol_ironstomach]

Not like I fly that much, but United's fare on trans-oceanic routes isn't completely vile. BA was actually pretty decent. And with so many alternate menus available for "special diets" if requested in advance, you can often do better on domestic flights by requesting, say, the kosher or vegetarian meals.

Curiously, the best "regular" airline food I've had was probably on Aeroflot out of Shannon, Ireland, about fifteen years ago. I always suspected that they realized what pieces of junk their Ilyushin airliners were and opted for a higher grade of skychef service at each airport to compensate, but the charcuterie didn't totally suck, the rolls were decent and the Irish butter was incredible. Or maybe it's because I hit the Irish coffee during each layover...you don't normally see stainless dairy containers of fresh double cream wheeled into most airports at 5 AM.

On a somewhat related note, I used to take lunch-hopping flights with one of my engineers who kept a plane at Leesburg. The best of these was the "gourmet gas station" (aka Kent Island Depot) near Bay Bridge Airport on Kent Island. Walk behind the FBO and out the fence, and across the road you'd encounter the back of a Citgo station. But instead of the usual Frito-Lay/Hostess/hotdogs-of-indeterminate-age quickmart, we were confronted with café tables, a handwritten chalkboard of daily specials, and a sign announcing the recent arrival of beaujolais nouveau. It had a wine section, international foods and snacks, some lovely cookies, and a selection of terrines, pâtés, salads and entrées. It wasn't fine dining, but it wasn't your ordinary roadtrip food either...I had a seaweed salad and a reasonable piece of salmon. At a Citgo.

[mame11]

Okay so this is not about particular airlines, but I often like to grab bites to take on planes. Here are airports where good food/snacks are easy to find:

Amsterdam

Austin

Chicago-Midway

I hate the food at the Atlanta airport. I used to like this deli in the bookstore in the B Concourse but it has gone downhill. I have adopted the Atlanta Bread Co. as my destination for food at that airport.

[Mark Slater]

From our experiences on Air France flights (sitting back there in steerage), the food is excellent and is accompanied by some fine wines. I'll be happy to post both menus and pictures of our last flight to Paris and Venice. I was really impressed (especially after some of the food I've eaten on some domestic air carriers)

Having flown to Paris business class twice in the past 9 months, once on United and once on Air France, I can attest that quality of the service, wines and food on Air France are far superior. There's just something about eating torchon de foie grasat 30,000 feet on a chair table with tablecloth and a REAL KNIFE that makes me smile. Traveling used to be fun. My last trip 2 weeks ago was anything but. Dulles is a nightmare, even flying business class (which doesn't matter at all until you get on the plane). There are no classes in the security stockyards.

[Kanishka]

Having flown to Paris business class twice in the past 9 months, once on United and once on Air France, I can attest that quality of the service, wines and food on Air France are far superior. There's just something about eating torchon de foie grasat 30,000 feet on a chair table with tablecloth and a REAL KNIFE that makes me smile. Traveling used to be fun. My last trip 2 weeks ago was anything but. Dulles is a nightmare, even flying business class (which doesn't matter at all until you get on the plane). There are no classes in the security stockyards.

Dulles IS a nightmare!!! Compared to the luxuriousness of Heathrow, I can't believe it. (Man, I really have sold out for saying this kind of thing. What happened to the bearded hostel guy I once was??)

United's business class meal was definitely not as good as British Airways, which is what I took from Heathrow to Islamabad. They had a delicious terrine that I think was asparagus based, as well as some wonderful munchies (a cheese and pickle sandwich stands out in my mind) that we had before landing in I'bad. I think that what really sold it -- as you've noted -- was the real silverware. Wow, what a luxury.

Also, it should be noted that the Pakistan Airways mutton curry I had when going to Karachi (in Economy Class) was actually quite delicious. The mistake I made was not going with local cuisine on the flight back.

Finally healthy,

Kanishka

[dcdavidm]

Best continuous, nearly non-stop eating experience—British Airways from NY to London to the Far East. Great food and service. It really is different eating off of china plates and metal silverware, pre-9/11.

Best short-haul eating experience that almost was obliterated from memory—Singapore Airlines morning flight from Jakarta to Singapore. Never in my life had such good food and so much champagne before 10:00 a.m.…nor would I want to try again.

Worst meal—Toss-up between equally unrecognizable, fluorescent colored, absolutely unidentifiable food in box lunches on Union of Burma Airways and essentially the same thing on Air China (not to be confused with China Airlines, which is terrific).

Most Disappointing Meal—A vegetarian meal years ago on United Airlines. Essentially, “carrots five ways.” Even the cabin attendant was embarrassed.

Most appreciated meals—While attending graduate school I worked night shifts in the airport kitchen of a major airline food vendor, back when airline food was a lot better than what it is now. Eternally grateful that the manager let us (a) eat anything we wanted from the walk-in during our breaks (except, he ordered, the raspberries and lobster were off-limits); and ( take home any leftovers.

[Escoffier]

I really like Cathay Pacific. I flew from Taipei to Singapore at 7:30 in the morning and they served filet mignon (perfectly medium rare) and a great red wine on real china plates with real silverware. This was in the no-class section. I'd love to know what they had in First Class...needless to say, wine and a filet mignon breakfast is a great way to start your day.

[JLK]

Airline food? What airline food? You mean that in-flight meals haven't been phased on all airlines? Wow, I was cheated on my way out here (San Diego) via American! Kidding. I'm used to the food-for-sale situation now. Sometimes I don't mind b/c so much of it was crap, but when I find myself hungry and there's no time on the ground for food, well, that sucks.

On my way out to SD, I had a layover at DFW. Definitely stick with Terminal D for food - it's shiny, new and features more interesting options than Terminal C's TGIFriday's or Chili's Too (not sure what the Too is all about).

I once had a delicious curry en route to London via Virgin Atlantic, however the plane didn't smell so hot an hour later. On that same trip, the flight attendants were remarkably kind to me when I had a raging hangover (I was offered the hair of the dog gratis).

Midwest's free cookies are nice, but not nice enough to make up for the shabby planes IMO.

[DonRocks]

Having flown to Paris business class twice in the past 9 months, once on United and once on Air France, I can attest that quality of the service, wines and food on Air France are far superior. There's just something about eating torchon de foie grasat 30,000 feet on a chair table with tablecloth and a REAL KNIFE that makes me smile. Traveling used to be fun. My last trip 2 weeks ago was anything but. Dulles is a nightmare, even flying business class (which doesn't matter at all until you get on the plane). There are no classes in the security stockyards.

I got bumped up once on Air Chance, and I've had that torchon de foie gras, not to mention all-you-can-drink classified Bordeaux and Rhones from good vintages, real silverware, multiple courses, etc. It was a two-hour fine-dining experience that was good even by restaurant standards. But I also wonder if it might not have been more expensive than any restaurant meal in the world - whatever it cost, I was glad I didn't have to pay it. And I was r-e-a-l-l-y glad it was on the westbound flight!

Flying in sardine class, as usual,

Rocks.

P.S. It also did not make up for my cancelled Lyon-Paris flight, after which I was rerouted to a Lyon-Paris TGV on which I purchased, and ate, a tainted ham sandwich: a piece of processed pork slapped between two slices of white bread. I knew it was raunchy when I took the first bite, but I ate it because I was hungry. About an hour into the Paris-Washington flight, the food poisoning crept up on me, and I began literally counting the minutes on that damnable flight-status screen with over seven hours remaining. Upshot: fever, chills, shaking, and me finally going back and pleading for help, eventually collapsing prostrate on the back row of the airline while the flight attendents threw a blanket over me and occasionally came over to poke me to see if I was still breathing - and they were having a jolly good laugh over my plight, too, even joking about it in French thinking I didn't understand! A truly hellish experience that I wouldn't wish on anyone.

[MBK]

I used to fly ANA business class from Dulles to Narita pretty regularly (gotta love the expense account travel), and was always very pleased with their food service. The thing with food on flights that long is, sometimes the timing and frequency of service is just as important as the quality of food. And a couple of the best things about the dining on those flights were the frequent refills on water, and the availability of snacks in the galley all flight long. The best snack? Steaming hot bowls of udon. On the flight over, those snacks got me more excited about my trip; on the flight back to the States, they gave me a last taste of my travels.

Cathay Pacific also gets a nod from me, in part because they served my companions and me champagne and chocolate cake on a flight from Hong Kong to Narita on my 19th birthday. (The pilot also sang "Happy Birthday" on the PA system, which was less enjoyable for me, and - I assume - for the rest of the passengers...)

[Jacques Gastreaux]

Midwest's free cookies are nice, but not nice enough to make up for the shabby planes IMO.

All of the Midwest planes I have flown on lately have been brand new Boeing 717s. I do miss the level of food service Midwest use to have.

[jm chen]

I do miss the level of food service Midwest use to have.

I still remember the breakfast I had on a Midwest Express flight to Milwaukee in 1999: several slices of ham, a roll stuffed with cinnamon cream cheese, two slices of carrot cake, a banana, some other fruit, coffee, and a Mimosa. In coach. Those were the days.

[Joe H]

Swissair in the '80's and before.

[Waitman]

I got bumped up once on Air Chance, and I've had that torchon de foie gras, not to mention all-you-can-drink classified Bordeaux and Rhones from good vintages, real silverware, multiple courses, etc. It was a two-hour fine-dining experience that was good even by restaurant standards. But I also wonder if it might not have been more expensive than any restaurant meal in the world - whatever it cost, I was glad I didn't have to pay it. And I was r-e-a-l-l-y glad it was on the westbound flight!

Flying in sardine class, as usual,

Rocks.

P.S. It also did not make up for my cancelled Lyon-Paris flight, after which I was rerouted to a Lyon-Paris TGV on which I purchased, and ate, a tainted ham sandwich: a piece of processed pork slapped between two slices of white bread. I knew it was raunchy when I took the first bite, but I ate it because I was hungry. About an hour into the Paris-Washington flight, the food poisoning crept up on me, and I began literally counting the minutes on that damnable flight-status screen with over seven hours remaining. Upshot: fever, chills, shaking, and me finally going back and pleading for help, eventually collapsing prostrate on the back row of the airline while the flight attendents threw a blanket over me and occasionally came over to poke me to see if I was still breathing - and they were having a jolly good laugh over my plight, too, even joking about it in French thinking I didn't understand! A truly hellish experience that I wouldn't wish on anyone.

You can certainly rack up many a Michelin star once you touch down at Charles de Gaul for the difference between a business class and a coach class flight on Air France - about three large, if I recall.

But, if someone else is picking up the tab, it's a wonderful way to live, starting with the choice of champagnes -- blanc de blanc or blanc de noir -- in the business class lounge. I usually don't drink before 7AM, but when I spotted the 30-year-old calvados in the lounge at Nice Cote d'Azure, I knew I had to try it or Mrs. B would be upset over my missed opportunity. One the one trip we took together, Air France tried to kill Mrs. B and I going both ways. First with enough foie gras to cause a myocardial infarction: the torchon on the Dulles-Paris leg, and then a huge slab for breakfast on the connection to Nice. Then they left all that champagne on ice in galley on the return flight: with nothing to do for seven hours, we almost died of liver failure.

It's must be nice to be rich as hell. But having rich clients isn't bad, wither.

[mktye]

I used to fly ANA business class from Dulles to Narita pretty regularly (gotta love the expense account travel), and was always very pleased with their food service.

Although I've only flown ANA domestically (between Tokyo & Nagasaki) in coach, it was also some of the best airline food I've ever eaten.

The worst airline food was on an Air Micronesia flight from Guam to Palau. It was the third connection of a seemingly unending travel day and about 6:00 a.m. local time. As I boarded the plane, I smelled... sniff, sniff... tuna. Okay, someone brought their own snack with them. Wrong. Breakfast consisted of one half of a tuna sandwich and one half of a spam & cheese sandwich, both wrapped up together in plastic wrap and dropped with a plop onto the tray table. I had never felt airsick in all my travels until that moment.

[StephenB]

Quoth Don Rocks: <<About an hour into the Paris-Washington flight, the food poisoning crept up on me, and I began literally counting the minutes on that damnable flight-status screen with over seven hours remaining. Upshot: fever, chills, shaking, and me finally going back and pleading for help, eventually collapsing prostrate on the back row of the airline while the flight attendents threw a blanket over me and occasionally came over to poke me to see if I was still breathing - and they were having a jolly good laugh over my plight, too, even joking about it in French thinking I didn't understand! A truly hellish experience that I wouldn't wish on anyone.>>

I had a similar experience many years ago, although not as dire. After a (raw) seafood dinner in Madrid, I was in agony the entire night. I remember taking a three hour cool bath in an effort to settle myself. I was booked on a flight to Gibraltar that noon, and I decided I was going to get on it because I preferred to be in a British hospital. I boarded with my cameraman subtlely supporting me and did what I consider the greatest acting job of my life since I knew I'd be thrown off the aircraft before it took off if the BOAC stewardesses perceived my ill health. By the time we landed, however, I felt much better. No hospitalization required.

[DC in DC]

Best food: salmon on Iceland Air

Bizarre food: Thai Airways served western-style food-- e.g. chicken with pasta + alfredo sauce. Can't be a good thing.

Cutest condiment: Air Canada included little packets of soy sauce in miniature plastic fishes. I didn't get the connection, but I wish I saved one.

Pet peeve that I'm sure most people share: passengers who bring stinky food on a long flight. Gross!

Sometimes we are tempted to order the kosher or vegetarian meal in order to avoid mystery meat or pork, but am not sure if all I'll end up with is soggy cheese sandwiches and steamed veggies.

[Xochitl10]

I used to fly ANA business class from Dulles to Narita pretty regularly (gotta love the expense account travel), and was always very pleased with their food service. The thing with food on flights that long is, sometimes the timing and frequency of service is just as important as the quality of food. And a couple of the best things about the dining on those flights were the frequent refills on water, and the availability of snacks in the galley all flight long. The best snack? Steaming hot bowls of udon. On the flight over, those snacks got me more excited about my trip; on the flight back to the States, they gave me a last taste of my travels.

Mmm, steaming bowls of udon. We just returned from three weeks in Japan on American, and I would have given anything for a steaming bowl of udon on the flight from Narita to O'Hare. Instead, we had soggy "katsu-don," rubber shrimp sushi, a mudflap of tofu (I thought it was egg; hubby Azami believed otherwise), and a whipped cream tart topped with spray-foam custard and a chestnut (?). Fortunately, I still had a maple bun acquired in Niigata (so awesome!) to snack on. They were generous with the water, though, moreso than on the flight from LAX to Narita. Prior to that, I had to travel to Albuquerque two weekends in a row on Southwest and American. Best food those trips was the carne adovada burritos from the Frontier carried on and consumed somewhere east of the Sandias.

[Kanishka]

Emirates Air has to have some of the best business class food I've had in a while. Of particular note was the smoked salmon and creme fraiche starter I had on my flight from Dubai to London -- the first piece of smoked salmon I've had in some time, with a light piece of pumpernickel toast and some great capers. The chicken biriyani (which I had, to confound things, with a nice buttery chardonnay) from Karachi to Dubai was some of the tastiest I'd had the pleasure of enjoying in Pakistan (I was still over their airspace, okay), nice and spicy without inducing any stomach distress.

Contrast this with the veggie omelette I had on United from London to Dulles. Tasteless, watery omelette with barely seasoned tomato and pepper stuffing. It was pretty poor quality.

Overall, Emirates was a wonderful airline to fly. In business class, I think the meal service is one of the primary determining factors, and they really showed their stuff. The in flight entertainment, wherein I played Arkanoid on the stretch from Iran to Bulgaria, also didn't hurt.

Kanishka

[shogun]

So what's the deal with airline peanuts?

[Mark Slater]

So what's the deal with airline peanuts?

Last week I was in Jackson Hole, Wyoming to participate in the wine auction. We flew American Airlines round trip. Since we flew out of Reagan National, there were stops both ways, one in Dallas/Fort Worth, the other in Chicago. Leaving Reagan National at 6:10 in the morning, there are no options to purchase food before the flight. The airline offers "a muffin" for $2 on each leg. Going out, they actually announced that they had exactyly 37 muffins for the whole 757. Nice to know that cross-country travel is a 2 muffin affair these days.

[Chocolaterie Wanders]

Last week I was in Jackson Hole, Wyoming to participate in the wine auction. We flew American Airlines round trip. Since we flew out of Reagan National, there were stops both ways, one in Dallas/Fort Worth, the other in Chicago. Leaving Reagan National at 6:10 in the morning, there are no options to purchase food before the flight. The airline offers "a muffin" for $2 on each leg. Going out, they actually announced that they had exactyly 37 muffins for the whole 757. Nice to know that cross-country travel is a 2 muffin affair these days.

that is terrible. not to get too off-topic ... over in europe the city hopper airplanes that fly netween the countries cost you as little as 25EUR round trip ... there you do not get anything to eat, but you are only in air 30-60 minutes anyways ... my thought is: when the airline can make enough money with 25EUR a passenger in europe, then they might as well give you more than a muffin or two here ....

back on topic, i regularly enjoy the peanuts and nut mix i get with delta on the way to cleveland, ohio ... we usually have fruits and sandwiches with us anyways or just sleep during the flight ....

regarding the poster that mentioned emirates air .... i have only heard good things about them. they were voted best airline numerous years ... the only airline coming close to it, that we flew a few times was singapore airlines. very good service and really delicious meals.

[JLK]

When I fly direct on US Airways from National to Greensboro, NC (as I am doing with some regularity), I don't get so much as a cold beverage. The flight attendant typically sits in one of the bulkhead seats after making the safety announcements, reading and otherwise enjoying the flight. Weird. The flight is 30-40 minutes, similar to the shuttle (where drinks are served).

[beezy]

Most efficient food: Croatia Air. On the 90 minute flight from London to Zagreb, we got a full hot meal (Croatian dumpling kind of thing, good vegetables that were cooked properly), with wine, coffee, dessert and hot bread, warmed in a seperate bread oven (bread is big in Croatia). If only my flights from O'Hare to DC were so nice....

[RaisaB]

I can't believe I missed this thread!

Has anyone ever heard the term you get what you pay for? Airlines in the US have only recently started raising their fares. You can still fly comaparitvely cheaper today than in the 60's and 70's ( prior to deregulation). US airlines make their money form our "Premium Travelers" and cargo.

I worked First Class London yesterday. We served Filet, Salmon, a Pasta, and Guinea Hen. Our wines were all premium Grand Cru Classe, aged just like the flight attendants!

Granted out food is not to par with Air France, but we come pretty close sometimes. We are also not subsidized by the French government to make up for the loss in ticket prices! In 1978 the average price of crude oil was 14.78 a barrel, last week it was 74.68.

You will start seeing more and more food on domestic flights but you will pay additional for it! Airlines can't afford to feed you and fly you. In fact they can't even afford to fly you!

[The Hersch]

US airlines make their money

US airlines make money?

[qwertyy]

Airlines can't afford to feed you and fly you. In fact they can't even afford to fly you!

So why do I always eat very well on foreign airlines, whose tickets are of equal cost or cheaper? It's only on U.S. airlines that I've observed an atrocious, inexcusable drop in the quality of food, service, and space.

[hm212]

The flight is 30-40 minutes, similar to the shuttle (where drinks are served).

when I fly, I think of the crew acts more like waitresses serving beverages. For flights under two or three hours I can bring my own bottle of diet coke or water.

As for food, I never liked what was served anyway, so I would be just as happy to bring something light and eat when I land. I don't fly often and always domestic so I may feel differently on an international long flight, but on my 40 minute flight to NY they can keep their complimentary bevarage and nuts.

[Heather]

So why do I always eat very well on foreign airlines, whose tickets are of equal cost or cheaper? It's only on U.S. airlines that I've observed an atrocious, inexcusable drop in the quality of food, service, and space.

Part of the answer to that was in Raisa's comment here:

We are also not subsidized by the French government to make up for the loss in ticket prices!

There's probably huge executive compensations to consider also.

It's too bad. I have been getting on planes since I was six months old (I'm now 40) and can vividly remember as a kid what an exciting event it was to get on an airplane, and the relative comfort and decent food that was offered. We even used to dress up, if you can imagine. Now we usually have our kids with us and we have learned the hard way not to expect anything to eat even if the flight info advertises dinner - I used to make do with snacks but now make sure thre's a full meal in our bags. One 3 hour flight at 6:30 pm with a hungry 3 year old was enough.

Anyone know what Lufthansa's food is like these days? I haven't flown them since 1974.

[Waitman]

Part of the answer to that was in Raisa's comment here:There's probably huge executive compensations to consider also.

Anyone know what Lufthansa's food is like these days? I haven't flown them since 1974.

"You vill eat vat ve serf you, und you vill like it."

--Rilke

On a more informative note, I once read a breakdown of variable costs per seat and was surprised to see that those nasty little airline meals are one of the largest costs under airlines' immediate control (as opposed to fuel, landing fees, salaries etc.) that there is.

[Hannah]

My Lufthansa experience is kind of far back as well (1996), but the food was edible-to-good, and they handed out some nice chocolate after dinner.

[Heather]

Thanks Hannah, I guess we can look forward to the chocolate.

(Waitman: Dann hielt er mir jenes und hielt mir dies, bis ich mich ganz auf ihn verließ. Ich Narr. - Rilke. Look it up. )

[The Hersch]

Has anyone flown on the new airline Maxjet, which offers supposedly all-business-class service from Dulles and JFK to London Stansted for economy prices? One can sort of judge the comfort of the cabin from the pictures on their WEBSITE, but I'm wondering if the food is any good. I'm seriously considering flying Maxjet through Stansted to get to France this fall.

[TSE]

So why do I always eat very well on foreign airlines, whose tickets are of equal cost or cheaper? It's only on U.S. airlines that I've observed an atrocious, inexcusable drop in the quality of food, service, and space.

I have to take issue with this to a certain extent, in that inter-European flights can be a whole 'nother ball game. I've flown Air France's FRA-CDG service several times, and they serve nasty instant coffee and these weird, greasy shortbread biscuits or some tragic little sandwich that manages to be both soggy and stale.

[hungry prof]

So why do I always eat very well on foreign airlines, whose tickets are of equal cost or cheaper? It's only on U.S. airlines that I've observed an atrocious, inexcusable drop in the quality of food, service, and space.

I'd take issue with this as well. My wife and I flew Alitalia from Dulles to Milan on our honeymoon two years ago. Awful food. I mean old-school-greasy-bland-tasteless-chicken-with-vegetables-steamed-to-death-wrapped-in-foil bad airline food. Sort of ironic for the national airline of a country with such a rich culinary tradition to have such atrocious food.

[DanielK]

I'll third that. Last summer, I made a half dozen trips back and forth to Copenhagen on SAS. The food I was served was ok, nothing great. But my colleagues, who were coming from all over Europe (London, Belgium, Holland, to name a few) never got more than bad coffee and a roll, regardless of what time of day or which airline they flew. I think intra-continental airlines have pretty much cut back on food/drink service everywhere.

[lackadaisi]

I am actually in favor of the trend to charge for food. I would rather pay for something edible than be forced to eat something inedible.

I have flown Alaska Air to LA numerous times this year, and I would love if they would just charge for something decent. They serve these gross warm sandwiches that I tell myself before each trip that I will pass on, but then I get bored and think they won't be that bad. They are. I have never been able to swallow more than a bite or two. Yet, I still don't learn.

On the other hand, their business class meals aren't bad at all. I have found them much better than on other airlines. Particularly the hot nuts.

[The Hersch]

I am actually in favor of the trend to charge for food. I would rather pay for something edible than be forced to eat something inedible.

If that were the deal, I'd be totally in agreement. But isn't the idea to make the customers pay for the same inedible garbage they used to get at no extra charge? Are there airlines that are now offering good food in coach for a price?

[DanielK]

If that were the deal, I'd be totally in agreement. But isn't the idea to make the customers pay for the same inedible garbage they used to get at no extra charge? Are there airlines that are now offering good food in coach for a price?

I'd say what they're offering now is substantially better than what they used to pass along for free, but still falls short of "good". Probably equivalent to the standard airport fare, but saves you the annoyance of having to go get and carry it yourself.

[lackadaisi]

A couple weeks ago, in an LA hotel room on one of those hotel channels, I saw an advertisement for a company that will make you meals that will be waiting for you at the airport if you request them the day before. Has anyone ever used such a service? I just assumed it would be just as bad, but I would love to be wrong on this.

[qwertyy]

I think intra-continental airlines have pretty much cut back on food/drink service everywhere.

KLM, Kenya Airways, BA, Qantas, and the other intra-continentals I've flown over the past couple of years have decidedly not cut back on food-drink service. On an 8-hour Kenya Air flight and an 8-hour KLM flight just last weekend, we were served two large, very good meals, water and juice were passed at least once an hour, and full drink service (including free booze) and snacks were available in the galley during the entire flight.

[DanielK]

KLM, Kenya Airways, BA, Qantas, and the other intra-continentals I've flown over the past couple of years have decidedly not cut back on food-drink service. On an 8-hour Kenya Air flight and an 8-hour KLM flight just last weekend, we were served two large, very good meals, water and juice were passed at least once an hour, and full drink service (including free booze) and snacks were available in the galley during the entire flight.

Perhaps you're confusing my remark about inter- vs. intra- continental flights? I refuse to believe that an 8-hour flight on KLM didn't leave Europe...

US airlines, when flying overseas, still provide full meal and drink service. But I know that foreign airlines (to use your example, KLM and BA) have all but killed food and drinks on flights within Europe.

[qwertyy]

Perhaps you're confusing my remark about inter- vs. intra- continental flights? I refuse to believe that an 8-hour flight on KLM didn't leave Europe...

US airlines, when flying overseas, still provide full meal and drink service. But I know that foreign airlines (to use your example, KLM and BA) have all but killed food and drinks on flights within Europe.

Ah. Yes. Sorry--jet lag.

But food, service, and space on Qantas and Kenya Air domestic flights have been markedly better than anything I've gotten on U.S. airlines in a looooong time.

[legant]

For your flying enjoyment: AirlineMeals.net is "the world's first and leading site about nothing but airline food." The site offers snapshots, reviews and ratings of airline meals. Surely, a site to be scrutinized by the most serious frequent flier foodies.

[ol_ironstomach]

Speaking of travelling, spotted on the MoCo Loco design blog:

The Mobile Foodie Survival Kit

[Sthitch]

Last Saturday on a United flight between San Francisco and Dulles I had a really good roasted red bell pepper soup, the accompanying roast beef sandwich was not half bad either. The warm chocolate chip cookie and cold glass of milk was also well received.

[goodeats]

Not exactly food, but since this was an AirTran-specific in-flight magazine listing places to go and party in Washington, DC, I felt this thread was close-enough [in other words, Don, please feel free to move if you feel it was misposted...]. Anyway, I was surprised to see a decent list for an airline magazine, so whomever Mr. Tony Ware is, thanks for pointing out-of-towners to some nice places!

Go Eat

Boccato Gelato & Espresso

Something Sweet

Kora

Zentan

Jackson's Roasting & Carving

Go Party

Room 11

Pizzeria Paradiso & Birreria Paradiso

The St. Regis Bar

POV

Little Miss Whiskey's Golden Dollar

Steve's Bar Room (apparently, there is vending machine beer here!)