Alaska Airlines/LSG Sky Chefs

Written by on August 31, 2011 in I Eat America, I Eat...Out with 0 Comments

( – Flight from Seattle, Washington to Reagan National Airport in Washington, DC 

How I heard of this place: Ever since the airlines stopped offering food and snacks on flights, I have grown accustomed to packing my own food for long flights. After several days of eating wedding leftovers and enjoying some relaxing time at the Sol Duc Hot Springs with my Sweetface, we decided to skip out on preparing leftovers for the trip and purchase a meal onboard, instead.

Type of cuisine: Minimal, seasonal, route-based meals, offering one option per flight (breakfast before 9:30 a.m. and lunch for flights after 9:30 a.m.), not to mention the Snack Packs available on all flights.

Ambiance: Airline. Plane. Large metal tube shooting through the air at hundreds of miles per hour with a small, plastic tray, crammed between seats from which to enjoy your meal. Typical.

What I ordered:The only option on today’s menu was penne pasta with an almost-cheesy, nearly-flavored, white sauce, tossed with vegetables: asparagus and artichoke hearts, sundried tomatoes. A side of aluminum-foil-wrapped, soft garlic bread accompanied the meal and compostable eating utensils.

What I loved: The garlic bread! Soft, garlicky, buttery. Full of flavor. 

Why I loved it: It’s a simple and relatively inexpensive meal (as compared to over-priced airport food options) and saves you the hassle and time of preparing, packing and transporting your own meals across country.

Cost: Average to high ($6 per small bowl)

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