With the spring travel season upon us, American Airlines is infusing its Flagship Lounges and Flagship First Dining with the fresh new flavors, thanks to a new seasonal refresh of its menu. With options tailored to each lounge, there will be something for everyone visiting American Airlines’ key international gateways.
The spring 2025 refresh offers a bold, globally inspired menu that celebrates seasonal ingredients and local chef talent. Designed in collaboration with the James Beard Foundation, the updated offerings highlight restaurant-quality cuisine crafted by award-winning chefs from across the U.S.
Here’s just a taste of what you can find in Flagship Lounges from Los Angeles to Miami:
- Dallas-Fort Worth (DFW): Chef Tiffany Derry – Known for her soulful Southern cooking, Tiffany Derry brings rich, comforting flavors to the lounge experience. Derry, owner of Roots Southern Table and Roots Chicken Shak, serves a coconut chicken curry layered with carrots, onions, potatoes, and peas — a warm, satisfying dish rooted in tradition and elevated for the skies.
- Chicago-O’Hare (ORD): Chef Sarah Gruenberg – James Beard Award-winner and chef-owner of Monteverde, Sarah Gruenberg gives travelers a fresh take on Italian comfort. Her dish: a marinated lentil salad with smoked salmon, jammy eggs, and chicories — a perfect balance of flavor, texture, and seasonal flair.
- Miami (MIA): Chef Timon Balloo – Chef Timon Balloo channels the tropical vibrancy of South Florida in his springtime selections. Guests can enjoy Dutch baby potatoes with salsa verde in the Flagship lounge, and a pink shrimp ceviche in the exclusive Flagship First Dining.
- Los Angeles (LAX): Chef Brandon Kida – Bringing a modern fusion twist, Brandon Kida — known for Hinoki & the Bird — curates a bao bar featuring crispy maitake mushroom bao and fried chicken bao, expertly blending Japanese technique with the freshness of California’s seasonal produce. Of all of the new Flagship offerings, the bao bar is where I’d be most likely to find Mrs. ATX.
- New York (JFK): Chef Ayesha Nurdjaja – At JFK’s Chelsea and Soho lounges, Ayesha Nurdjaja, executive chef at Shuka and Shukette, brings Mediterranean zest with shrimp skewers paired with white beans, roasted peppers, lemon, and cilantro — a dish as lively and diverse as the city itself.
With spring in full swing, American Airlines invites travelers to arrive hungry and depart inspired. These chef-crafted dishes are more than just a meal — they’re a taste of each city’s culinary landscape.
While it’s been years since I’ve visited the JFK Flagship Lounge, now the Chelsea and Soho Lounges and my recent visit to the DFW Flagship Lounge came early in the morning, I’m looking forward to another visit and trying out some of these new offerings on my upcoming trip to Japan!
Summary
American Airlines’ Flagship Lounges have a new spring menu crafted in partnership with the James Beard Foundation. The lounges will feature bold, seasonal dishes from top chefs in major hubs with highlights including coconut chicken curry in Dallas, shrimp ceviche in Miami, and a bao bar in Los Angeles. This will allow passengers to get a taste of each of American’s hubs prior to departure.
(Images courtesy American Airlines)
