American Airlines New First Class Flagship Suite Boeing 777-300ER Dallas London New York São Paulo – Review
Power outlets and USB
A 17” flatscreen monitor is situated above the ottoman and can be tilted for optimal viewing. A separate video controller is provided for the in-flight entertainment system, which offers 180 movies, 250 television programs, and 350 music tracks.
Each seat is equipped with a USB port for charging, a video input, and an AC power outlet. These are behind a hidden panel at shoulder level.
When it’s time for converting the suite seat into a bed, the Flagship Suite receives a mattress topper to be placed on top of the seat in its lie-flat position and several pillows are also provided, along with a light blanket and a duvet. The bed is 6’ 6” long and 35” wide.
IN-FLIGHT SERVICE
Amuse bouche
American’s Boeing 777-300ER aircraft are equipped with satellite-based Wi-Fi that operates over both land and water. Once we reached 10,000 feet, I opened my Apple iPad and connected.
On the late-night flight from São Paulo, unlike my initial flight a few days earlier, I was able to easily connect to the Internet and was soon chatting with friends, reading mail, and browsing web pages.
Because of the late hour, the cabin crew immediately began the dinner service once we were at our cruising altitude although first-class passengers may choose a specific time to dine at any point during the flight. I decided to eat early so I could sleep.
The table was set with a white tablecloth and a carbon fiber placemat that matched the carbon-fiber surface of the Flagship Suite’s extra-large tray table. I chose a great wine, S.A. Prüm Wehlener Sonnenuhr Riesling Kabinett, which had peach and apple flavors with crisp acidity and excellent minerality. It was served with a glass of water in American’s new water glasses and a dish of warm nuts.
Curried chicken appetizer
A napkin and cutlery, a bread plate and butter dish, and salt and pepper shakers were added to the setting. I was disappointed to see that the napkin still didn’t have the buttonhole that American had become famous for, allowing the napkin to stay firmly in place. The original buttonhole napkin was instituted by Cyrus Rowlett (C.R.) Smith, the airline’s CEO from 1934 to 1968.
A tasty amuse bouche preceded the appetizer, a choice of curried chicken, pineapple and mango salad with almonds or shrimp ceviche with avocado. I chose the chicken, which was excellent. Warm breads and rolls were offered as well, as was a tasty off-the-menu soup course.
So much for eating light before going to bed.
Next was a salad with fresh vegetables, hearts of palm, and cucumbers. I went light on the dressing.
Chateaubriand
For the main course a choice of grilled Abadejo with lemon garlic butter or grilled Chicken marinated in cilantro chimichum, or a cold plate entrée of cold cuts and cheese were offered, but I opted for the delicious Chateaubriand with Earl Grey sauce, which was served rare. All entrées were accompanied by sautéed broccoli and Greek rice.
For dessert, I wanted to try the new Specialty Dessert, which should have been a vanilla sundae with coffee sauce and brownie bits, but it apparently hadn’t been brought on board. Other choices included a traditional vanilla ice cream sundae with a choice of hot fudge, caramel, or berry sauce, a cheese plate, or (my favorite) a Grand Marnier fruit salad. I decided to skip dessert as I planned on visiting the snack bar later during the flight.
To give you an idea of the menus on my other 777-300ER flights in first, the appetizer on the flight from London to New York was a choice of crab cake with coconut curry rice salad or harissa chicken with mango coconut panacotta (I tried the chicken, didn’t care for it, and switched to the crab cake, which was great). This was followed by a morel mushroom soup, a salad, and a choice of entrées including chateaubriand with green peppercorn sauce and potatoes au gratin with a mushroom, leek, and onion sauté (which is what I had). Other choices included rosemary cumin chicken, citrus shrimp and scallop sambal, or a customized pasta dish with a choice of sauces, vegetables (carrots, yellow squash, zucchini, and onion sauté), or lemon dill shrimp (marinara or Alfredo).
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