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The new menus at the New York outpost, developed over recent months with Kyung Up Lim, the executive chef, take a similar tack — studded with shishito peppers, Korean fried-chicken wings, specialty cocktails, hot-from-the-oven pizza and other signifiers of culinary currency.
The trend is challenging even to veteran New York diners trying to work their way through the new menus.
Last year, Delta hired Michael Chiarello, a celebrity chef from Napa Valley, to come up with new menus for business-class passengers flying on transcontinental routes — New York to Los Angeles and New York to San Francisco.
It also hopes new menus will pull in more customers.
Restaurants are already updating their prices on stickers rather than printing new menus.
He invents two new menus daily according to what's seasonal and most appealing in the markets.
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