American Airlines customers flying in first class from Dallas to New York City next month should get their appetites ready.
Starting in February, barbecue will be on the menu for the carrier’s first-class flyers jet-setting from Dallas to the Big Apple. American Airlines partnered with Dallas’ Pecan Lodge to offer select flyers “an authentic taste of Texas.” The Deep Ellum-based beloved BBQ joint, which opened in 2010, is known for its Texas barbecue-style meats and Southern classic sides.
Pecan Lodge’s menu for American will only be served on flights from Dallas Fort Worth International Airport (DFW) to LaGuardia Airport (LGA) and John F. Kennedy International Airport (JFK), not from NYC to Dallas. To provide variety for its customers and regulars on those routes, American will switch the BBQ options served monthly.
In February, flight attendants will hand out Pecan Lodge’s barbecue platter. It includes the eatery’s praised brisket, as well as smoked sausage, creamy mac and cheese, and crisp coleslaw. Then, in March, American’s first-class flyers can dine on a chopped brisket sandwich. The chopped brisket sandwich will come with roasted green beans and creamy potato salad.
“As we celebrate American’s centennial anniversary in 2026, we’re looking forward to delighting our customers in new ways that honor unique regional tastes, beginning right here in our home state through one of the most beloved barbecue restaurants in Texas,” stated Rhonda Crawford, American Airlines’ Senior Vice President of Customer Experience Design and Strategy. “Our customers deserve nothing but the best, and Pecan Lodge is certainly that.”
What Else Is There To Know About American Airlines Serving BBQ In First-Class On Flights From Dallas To NYC?
To secure the BBQ in the sky, American’s first-class flyers must preorder their meal ahead of their flight. The option became available on January 11, and flyers can place orders via American’s website or mobile app.
The carrier is serving each meal with Pecan Lodge’s signature barbecue sauce. In a 2022 Thrillist interview, the restaurant’s founders, Justin and Diane Fourton, revealed insight into what makes their sauce special.
“Our BBQ sauce is closer to what you might find in South Texas. We use a ketchup base and a blend of dried chiles for heat and flavor. While there is sugar in our sauce, it’s used to help balance the spiciness as opposed to being the dominant flavor. The finished sauce has complex flavors with a bit of a spicy kick,” said Diane.
“While I didn’t have a formal family recipe that was written down, our sauce is based on my memories of the BBQ my grandfather cooked,” added Justin. “While he lived in East Texas, his style of BBQ was more influenced by the Cajun and Creole cuisine in Louisiana, with flavors that were dominated by heat and spice, as opposed to sweetness.”
