Welcome To Delta One
We have provided special courtesies to make your time with us fly by. Go ahead and enjoy today’s chef-curated menu with your favorite beverage. Also, make sure to indulge yourself with a good movie (or two) from the hundreds available. Let us know if you need anything. It is our pleasure to make your flight a relaxing experience!
Carrying Us Closer to a Cure
Since 2005, Delta employees, customers and their friends and families have raised $20 million for BCRF. The collective contributions have funded the vital work of 80 different research projects in the pursuit of eradicating breast cancer.
To learn how you can support, visit delta.com/BCRF.
Charles Bililies founded Souvla seven years ago in San Francisco. What started as a passion project quickly turned into multiple locations and a brand with a cult-like following. Diners come from far and wide for their famous spit-roasted chicken salad and delightfully tart frozen Greek yogurt. Bililies brought Souvla to life through his innovative fast-fine approach, blending fine dining aesthetics, service standards, and detailed touchpoints in a counter-service format with a simple, efficient, and affordable menu from Bililies and his partner, Souvla's Chef Tony Cervone. Just like the offerings at their restaurants, Souvla's menu for Delta One draws inspiration from Bililies' Greek-American heritage and combines it with Cervone's creative culinary talent. They source local, organic, and sustainable meats and produce, along with ingredients directly from Greece, bringing the best of Souvla and Greek cuisine into the in-air Delta One dining experience.