A couple of months ago I wrote about American Airlines testing new substantive food offerings in their Admirals Clubs.
Already they’ve been offering made to order avocado toast in the mornings with prosciutto, tomatoes, and smoked salmon and freshly prepared guacamole and chips in the afternoons. (Memo to American: smashed spring pea toast is the new avocado toast.)
In Houston, Phoenix, and Chicago O’Hare they’re testing out more dishes. And the specific things they’re offering change monthly. For instance they started by offering turkey sliders in Phoenix and pasta in Chicago.
Credit: Norbert Krupa
Reader Harry S. passes along photos of July’s new option for the Phoenix Admirals Club on the A concourse, a salad bar consisting of romaine lettuce, shredded cheese, diced chicken, black beans, corn, and diced tomatoes. There’s also barbecue ranch dressing.
I’d love to see some croutons, some more dressings, and perhaps some more vegetables as well.
Harry is also a fan of the toasted marshallows — coconut and chocolate — in front of the brownie and cookie tray.
Small things to make a better world, as they say. American has the most generous access policy for its premium credit card holders and they’ve still made some nice investments in product here.