Delta (1357 pictures & videos)

0/10

United States (NCQ) to United States (REO), 01 Jan 1970

Business Class

Dinner and Breakfast Appetizer:        Smoked Salmon, Gravlax and Pecan-smoked Trout, presented with Jumbo Lump Crabmeat and a Cucumber, Red Bell Pepper and Caper Salad. Sa (Menu Card)

They had two featured whites, and two featured reds. The white wine we had with the starter was the Chateau l'Etoile, Graves Bordeaux white. It was marginally better than the other choice, the Hooting Owl Chardonnay from Lang

First off, I apologise for the quality of these pictures, as I got a disposable digital camera for this trip and it turned out you couldn't even verify the quality of your pictures when you took them. Next time I'll just spring for a real digital camera. Anyway, on to the food: The starter and salad were served at the same time, and were pretty good together and with the featured white wine. I picked the herb roasted chicken w/porcini mushrooms and polenta because the menu mentioned that it was a special for this flight, being bound for Italy. However, the chicken was way too dry and obviously overcooked. The sides were pretty good, but the horrible quality of the chicken dragged down the overall quality of the entree. In contrast, the beef short rib my mom had was "melt in your mouth" tender, and way better than my choice. The red wine we had was a good choice with both entrees, although more so with the beef short rib. But, my mom complained that the hoisin sauce was too sweet (she's used to the real Chinese sauces, which aren't sweet at all. This sauce had the sweetness of an American barbecue sauce, which was fine by me, but not her) The cheese and ice cream were served at the same time, whereas the last time I flew Delta's BusinessElite transatlantic, they served the cheese before the dessert, which is what I prefer. The cheese itself was good, but I would have preferred a more exotic selection, like some form of blue cheese (Roquefort, Gorgonzola, Stilton). I prefer a full bodied red with cheese instead of port, so I drank the Italian cabernet with the cheese. Like many dessert lovers will attest to, the ice cream was the best part of the meal. The presentation was great as well, as they asked you whatever sauces, or toppings you wanted on it, and the cookie was a nice plus. Service was great as well, the FAs were always on hand, and we were promptly served. They even gave me an extra ice cream when service was finished. If this service was at a US restaurant, I would not hesitate tipping 20%. I tried the port after the meal, and it was pretty good as well. Breakfast was served about an hour before landing, and it was pretty good. Everything went well together, the only problem was that I was still full and a little hung over from dinner!

Date added: 2008-05-21   //   Flight: 9:00   //   Aircraft: B777-200 Elite