Delta is to partner with several US restaurants for its premium dining experience over the coming months, as it continues to resume its inflight food and beverage services.

From September Delta One and first class customers on flights from San Francisco to Boston and New York will be offered dishes by “fast-fine” restaurant Souvla. Options will include “Souvla’s famous chicken salad”, as well as frozen Greek yoghurt topped with traditional sour cherry syrup vissino.

Also from September, premium passengers on routes from New York JFK to Seattle, Los Angeles and San Francisco will be able to sample dishes from New York’s Union Square Events, including braised short rib with cheesy twice baked potato, and a spinach and goat cheese frittata served with bacon and hash browns.

Finally Delta One and first class customers on routes from LA to New York JFK, Washington DC and Boston will be offered a refreshed menu by LA chefs and established Delta partners Jon Shook and Vinny Dotolo. These will include vegetarian pearl couscous salad, a hot pork shoulder sandwich, and caramelised red onion and rosemary focaccia.

Later this autumn premium customers departing Seattle for New York JFK and Boston will benefit from new locally-sourced menus, with dishes including Skagit River Farms Polish kielbasa with Beecher’s cauliflower mash, pan roasted chicken with fingerling potatoes, Skagit River Farms bacon, and Walla Walla caramelized onions in a kimchi butter sauce.

Earlier this year Delta resumed its inflight drinks and snacks service following “an exhaustive redesign process”, with poured beverages being replaced with single-serve cans in the carrier’s Main Cabin, and tap-to-pay technology introduced for contactless payment of onboard purchases.

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Commenting on the new partnerships, Kristen Manion Taylor, SVP of inflight service, said:

“At Delta, we are focused on delivering moments of delight for our customers, and our restaurant partners will help us do just that. Our specially curated menus will wow customers as we continue to create a best-in-class onboard dining experience that builds on our premium service and culture of innovation.”