Flying First Class with Alaska Airlines isn’t just about reclining leather seats, early boarding, and attentive service—it’s about culinary choice at 30,000 feet. On routes like EWR to LAX, the in-flight dining experience becomes a defining factor in overall satisfaction. Alaska’s premium cabin meals are designed to balance comfort food familiarity with gourmet ambition, allowing travelers to tailor their onboard experience to their preferences. But when everything sounds tempting, what would you choose?
A Well-Curated Menu at Altitude
Alaska Airlines’ First Class meals have seen a remarkable evolution, drawing on seasonal ingredients and regional flavors to enhance the flying experience. Typically, passengers are presented with a choice of three main entrées, a light fare option, and a dessert—all accompanied by a selection of beverages including wine, cocktails, and soft drinks. Though selections rotate depending on route and availability, the most consistently featured dishes include:
- Shrimp Linguine with Lemon Garlic Sauce
- Teriyaki Chicken with Jasmine Rice and Vegetables
- Thai Red Curry with Tofu or Chicken
- Steak (availability varies)
- Fruit and Cheese Platter
Each dish carries its own appeal, but the reviews—sourced from both Alaska Airlines frequent flyers and first-time FC passengers—tell a revealing story about what actually lands well (pun intended).
Shrimp Linguine: A Risk That Often Pays Off
At first glance, shrimp on an airplane can spark hesitation. Seafood at altitude can go wrong fast if not handled properly. However, numerous travelers report that the shrimp linguine on Alaska flights, particularly on transcontinental routes like AS248 (EWR → LAX), is a standout. The linguine arrives in a flavorful lemon garlic cream sauce, well-balanced, not overly greasy, and featuring shrimp that are surprisingly plump and perfectly cooked.
Comments highlight the generous portion size and flavorful depth, though a few critiques mention the sauce can sometimes lean buttery. For most, however, it strikes a comforting balance—indulgent but not overwhelming. As one frequent flyer put it, “a lot better than I expected, actually.”
Chicken Teriyaki: The Dependable Favorite
If shrimp feels too adventurous, the teriyaki chicken provides a hearty and safe bet. Served with jasmine rice and a medley of stir-fried vegetables, this dish aligns with what one might expect from a comforting airline entrée. Multiple flyers note that the chicken is tender and well-marinated, though the dish can be rice-heavy depending on the portion.
Some passengers remarked that this meal pairs well with wine or sake and can be especially satisfying on evening flights. The balance of sweet and savory flavors tends to appeal across the board, especially when paired with a glass of chardonnay or a light ale.
Thai Curry: The Surprise Star
Surprisingly, the Thai red curry has garnered some of the most enthusiastic reviews. Described by one traveler as “possibly the best tasting meal I’ve ever had on an airplane,” this dish has become a quiet legend among regulars.
The curry, whether tofu-based or with chicken, arrives aromatic and vibrantly spiced, with rich notes of coconut, lemongrass, and chili that avoid overpowering. The rice typically served alongside helps absorb the sauce, making it a warming, flavorful option especially appreciated on longer hauls. For those seeking something both exciting and satisfying, the curry might be the best-kept secret of Alaska’s First Class galley.
The Fruit and Cheese Platter: Light, Reliable, Elegant
Among frequent flyers, the fruit and cheese platter commands a loyal following. While it lacks the wow factor of a hot entrée, it offers consistency, simplicity, and elegance. The platter typically features a selection of artisanal cheeses, seasonal fruit, and crackers.
Many choose this option when flying early in the day, when a heavy meal might not sit well. As one passenger noted, “Easy, predictable, difficult to mess up.” Paired with wine, this choice becomes a refined experience, albeit one without culinary ambition. It’s particularly well-suited for those with lighter appetites or dietary restrictions.
Steak: High Risk, High Reward—But Not for Everyone
The steak option, when available, generates mixed reviews. While some passengers have praised the unexpected tenderness of the beef, others criticize its predictably well-done preparation. This reflects the reality of airline catering, where cooking to order is impossible and consistency trumps personalization.
For red meat lovers willing to trade temperature for convenience, the steak can still be an enjoyable option. However, for most, the other entrées provide a more reliable and flavorful experience.
Dessert and Service: The Finishing Touches
Beyond the mains, Alaska Airlines First Class dessert service often features a rotating selection of ice creams and sweet treats. The Meyer Lemon ice cream, in particular, has received praise for its refreshing tartness and creamy texture.
Just as important as the food itself is the quality of the service. Reports from the AS248 flight reference attentive flight attendants, proactive beverage refills, and thoughtful touches like lemon powder hacks for sodas. It’s these seemingly minor details that elevate the meal experience from functional to memorable.
What to Choose? A Contextual Decision
Ultimately, the right choice depends on your flight timing, appetite, and mood:
- Morning flight with low appetite? Go for the fruit and cheese platter.
- Craving something hearty and filling? The teriyaki chicken rarely disappoints.
- Feeling adventurous and love spice? The Thai curry is the dark horse.
- Seeking indulgence with a twist of luxury? The shrimp linguine is the rising star.
- Curious but cautious about steak at 35,000 feet? Maybe next time.
Pairing with beverages also matters. The shrimp and curry dishes pair best with crisp whites, while the teriyaki chicken and steak are well-suited for fuller-bodied wines or ales. And if wine is your co-pilot, the cheese plate becomes far more than a light snack.
Conclusion: Alaska’s First Class Dining Lives Up to the Upgrade
Alaska Airlines has crafted a First Class food program that does more than meet expectations—it often exceeds them. Through carefully curated menus, thoughtful presentation, and an elevated standard of in-flight service, Alaska’s FC offering competes confidently with legacy carriers.
What you choose ultimately comes down to your own taste, but rest assured: whatever lands on your tray table is likely to satisfy. And in an era where many airlines are scaling back, Alaska’s commitment to variety and quality in First Class remains a compelling reason to look forward to your next trip—especially if that trip includes shrimp linguine and a glass of sparkling wine.
