American Airlines Expands Premium Dining Experience Across Airport Lounges

American Airlines is enhancing its premium airport lounge offering with a new wine and chocolate pairing for Flagship® Dining guests, while expanding access to its sit-down dining experience at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA).

The new offering features KHK Wines and K+M Extravirgin Chocolate, with the pairing curated by Chef Thomas Keller, co-founder of K+M Extravirgin Chocolate and a founding ambassador for KHK Wines. The pairing will also be available at The Chelsea Lounge® at John F. Kennedy International Airport (JFK).

Beginning Sept. 15, customers travelling in Flagship® Business Plus and Flagship® Business on qualifying long-haul international, transcontinental and Hawaii Flagship® routes will be eligible to use Flagship® Dining. Access was previously limited to customers travelling in Flagship® First.

American will also reopen its private Flagship® Dining facility at Los Angeles International Airport (LAX) in late 2026.

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Refreshed Flagship Dining menu

The expanded access will coincide with the introduction of a refreshed four-course Flagship® Dining menu developed by American’s culinary team.

The seasonal menu combines regional flavours, carefully sourced ingredients and refined culinary techniques, with regionally inspired entrées designed to reflect the character of American’s hub airports.

The new dining offering is part of American’s wider focus on premium food and beverage experiences within its airport lounge network.

Chef-curated wine and chocolate pairing

The new Flagship® Dining experience will feature an exclusive pairing of KHK Hillside Cabernet Sauvignon with K+M Extravirgin Chocolate and K+M hazelnut dragées.

Chef Thomas Keller co-founded K+M Extravirgin Chocolate with Italian olive oil producer Armando Manni and is a founding ambassador for KHK Wines.

The KHK Hillside Cabernet Sauvignon was created in collaboration with Napa Valley winemaker Thomas Rivers Brown, who worked with the KHK team to develop a Cabernet Sauvignon designed to complement the flavours of the K+M chocolate and hazelnut dragées.

The pairing is already served at The French Laundry, Keller’s three-Michelin-starred restaurant in Yountville, California.

KHK Cabernet Sauvignon will also be available in all American Flagship® lounges, extending the partnership beyond the Flagship® Dining facilities.

Expanding premium airport experiences

American’s latest Flagship® Dining developments form part of its wider investment in premium airport facilities and hospitality.

By expanding access to its sit-down dining facilities, refreshing menus and introducing partnerships with premium food and beverage brands, the airline is extending its premium proposition across more stages of the passenger journey.

The Flagship® Dining experience is available on a space-available basis. Customers can request access from the host team inside the Flagship® lounge, with guests placed on an electronic waitlist when tables are not immediately available.

American’s Flagship® Dining facilities currently operate at DFW and MIA, with the service also available at The Chelsea Lounge® at JFK. The LAX facility is scheduled to reopen later in 2026.