Delta One Unveils New Menu, Wines and Sleep Perks (and Yes, They’re Worth the Upgrade)

As a born and raised Angeleno who has spent most of my career as a travel writer flying in and out of LAX, I can attest that any amount of luxury or streamlining you can muscle is absolutely worth it. This fall, the refreshed Delta One experience debuts offerings on transoceanic flights departing Los Angeles that do just that. And access throughout their full global network will launch in early 2027.

This evolution of Delta One is one piece of the airline’s broader, multi-year investment in Los Angeles. By 2028, Delta’s LAX lounge will expand to 60,000 feet across four dedicated lounge spaces (two Delta One Lounges and two Delta Sky Clubs), completing an elevated curb-to-cloud journey for L.A. travelers. 

Delta’s new offerings are so much more than a couple new wines being thrown into the mix. In addition to their swoon-worthy lie-flat suites with bedding, pillows, and a full on mattress pad, their sleep setup now includes a new Missoni Mini pillow and dopp kit as well as co-branded Bombas sleep socks. 

Delta brought in Chef Simon Hulstone, whose restaurant The Elephant in Torquay has held a Michelin star for two decades, to refine the menu alongside Master Sommelier Andrea Robinson. The refreshed menu has all sorts of delicacies that put standard airport fare to shame. The Wagyu burger, for instance, comes with caramelized onions, cheddar and cornichons on brioche. There’s roasted sea bass with tomato tarragon sauce, a braised lamb entrée with red wine demi-glace, and a risotto built to hold its texture at altitude. 

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There’s also a dessert cart, where you’ll find Napa Valley-inspired fruit and cheese plate with Cowgirl Creamery’s Mt. Tam, Cypress Grove’s Humboldt Fog and Rustic Bakery crisps. And then, there’s ice cream sundaes topped with Amarena cherries, pecan praline crumble, and a doughnut on top.

Robinson’s selections for the wine list include pours of Silver Oak, which retails at over $200 a bottle, as well as Champagne Taittinger. Another top-tier addition to the bar lineup is Blanton’s award-winning single barrel bourbon, a favorite amongst cult whiskey drinkers like yours truly. And if you’re headed to Japan, Dassai 45 sake joins every flight to and from Tokyo-Haneda starting November 3. The premium rice wine comes from Iwakuni, brewed with rice polished down to 45 percent of its original size, and it’s fruit-forward and gently sweet. 

To minimize on disruptions on long haul flights, all main entree selections can be made up to 18 hours before a flight. And if you want to opt out of service all together, there’ll be freshly baked croissants for passengers upon landing.

“Every investment we make is deliberate and designed to deliver the industry’s most premium end-to-end travel experience,” says Ranjan Goswami, Chief Marketing and Product Officer. If the new offerings are any indicator, they’re doing just that.