American Airlines announced an expansion of its Flagship Dining program, extending access to additional premium cabin passengers and introducing a new wine and chocolate pairing. The changes take effect on September 15, 2026.
Previously, Flagship Dining was restricted to travelers in Flagship First class. Starting next month, eligible customers flying in Flagship Business Plus or Flagship Business on qualifying long-haul international, transcontinental, and Hawaii routes will also gain access.
The service is currently offered at lounges in Dallas Fort Worth International Airport and Miami International Airport, with plans to include The Chelsea Lounge at New York’s John F. Kennedy International Airport.
The airline has refreshed its dining menu with seasonal dishes prepared by its culinary team. Offerings include roasted purple cauliflower steak, a Flagship burger, churro bread pudding, Texas pear and burrata salad, mesquite-grilled beef fillet, and a California artisan board.
A key addition to the experience is a wine and chocolate pairing featuring products from KHK Wines and K+M Extravirgin Chocolate. The selection includes KHK Hillside Cabernet Sauvignon, developed with Napa Valley winemaker Thomas Rivers Brown, alongside K+M chocolates and hazelnut dragées. Chef Thomas Keller, who co-founded K+M Chocolate and serves as a founding ambassador for KHK Wines, helped curate the pairing.
KHK Cabernet Sauvignon will also be available in American’s Flagship lounges and The Chelsea Lounge. The airline plans to reopen its Flagship Dining facility at Los Angeles International Airport in late 2026.
