United Airlines on October 29, 2026 announced the next menu rotation from its collaboration with Chef’s Table, the brand behind the Emmy Award-winning Netflix series. Featuring 30 new dishes – including salads, appetizers and entrees – from 11 world-renowned chefs across ten cities, the new menus give United Polaris® international business class customers more chef-created dining options inspired by the airline’s hub cities and key international gateways.

Since the first menu rotation launched on August 1, more than 60,000 customers have enjoyed the new meals with satisfaction scores nearly 20 points higher than those for other preordered meals. The inaugural menu featured dishes such as Nancy Silverton’s Beef brasato with garlic mash potatoes, salsa verde and horseradish gremolata; Chef David Barzelay’s Black cod broiled in tomato tare with gold rice grits, smoky tomato raisins, peppers and basils; and Chef Tomos Parry’s Slow-roasted lamb with smoked potatoes, grilled broccoli and green sauce.

United continues to invest in enhancing its food and beverage offerings onboard and in its Clubs, building on more than $150M invested in 2025 to elevate the customer dining experience. Since the start of the year, United has expanded United Economy® meal preorder to millions more customers, introduced four new and refreshed snackboxes, elevated its onboard wine program and tested new Club dining experiences, from upgraded buffets to customizable action stations and passed bites.

“The strong response to Chef’s Table reinforces the value of bringing perspectives of world-class chefs onboard in a way that reflects the destinations we serve and the dining experiences our customers seek,” said Aaron McMillan, United’s Managing Director of Hospitality Programs. “With this next menu rotation, we’re building on that foundation, introducing new flavors and chef-driven dishes that bring a greater sense of culinary discovery to the inflight experience.”

“At Chef’s Table, storytelling has always been at the heart of what we do, and our collaboration with United has been a great way to introduce millions of travelers to the incredible chefs we work with and the stories behind their food,” said Justin Connor, President of Chef’s Table Projects. “We’re excited to build on that relationship with new dishes from these chefs, giving travelers a chance to experience even more of their creativity and unique culinary perspectives.”

The new menu pairs seasonal produce with elevated comfort foods inspired by the distinct food cultures of United’s seven U.S. hub cities and key international gateways in London, São Paulo and Tokyo, including:

Los Angeles – Chef Nancy Silverton, Osteria Mozza

An American chef, baker, restaurateur and author, Chef Nancy Silverton won the James Beard Foundation’s Outstanding Chef Award in 2014 and is widely considered the patron saint of burrata in America. Her restaurants include award-winning Osteria Mozza, and she is the author of 11 cookbooks, including The Cooking That Changed My Life: And More Than 100 Other Classic Cakes, Cookies, Muffins and Pies That Will Change Yours.

• Appetizer: Mozza caprese with slow roasted cherry tomatoes, burrata, extra virgin olive oil and basil pesto
• Salad: Chopped salad with iceberg, radicchio, pepperoncini, salami, provolone, braised chickpeas, red onion and oregano vinaigrette
• Entrée: Spiral meat lasagna with passato and taleggio sauce

Newark – Chef Fariyal Abdullahi, Hav & Mar

Chef Fariyal Abdullahi serves as Chef Partner of Hav & Mar in New York, where she brings together her Ethiopian heritage and global travels through dishes that blend European culinary techniques with distinctive flavors.

• Appetizer: Shiro hummus with seasonal vegetable crudité
• Salad: Kale salad with candied walnuts, pickled dates, fennel, fig, pomegranate and truffle vinaigrette
• Entrée: Chermoula glazed chicken breast with cumin spiced rainbow carrots and preserved lemon pearl cous cous.

Chicago – Chef Jenner Tomaska, Esmé, Petite Edith and The Alston

Chef Jenner Tomaska is a three-time James Beard nominee and co-owner of three acclaimed Chicago restaurants: Michelin-starred Esmé in Lincoln Park, where he combines classical French techniques with artistic presentation; Petite Edith, a French-Midwestern bistro in River North; and The Alston, a steakhouse in the Gold Coast.

• Appetizer: Cold smoked trout with apple kohlrabi, fennel celery slaw, dill crème, trout roe and brown butter rye granola
• Salad: Asparagus, butter lettuce, fine herb salad with broken gribiche, chive oil, pea puree, toasted buckwheat and lemon dressing
• Entrée: Roasted chicken breast stuffed with a chicken and mushroom mousseline, morels, fava beans and burnt onion jus

Houston – Chef Justin Yu, Theodore Rex

Chef Justin Yu, a Houston native and James Beard Award winner, owns Theodore Rex, a relaxed fine dining restaurant in Houston that features French-inspired cuisine.

• Appetizer: Gulf crab, horseradish and basil spring roll
• Salad: Charred French beans marinated in cumin sweet and sour with pickled grapes and mint
• Entrée: Poached chicken breast with a garlic, lemongrass, anchovy curry, coconut Carolina Gold rice, aromatic herbs and marinated cucumber

Denver – Chef Penelope Wong, Yuan Wonton

A James Beard Award winner and Denver native, Chef Penelope Wong honors the diversity that has shaped Denver’s culinary landscape by bringing the flavors of her Asian American upbringing and family memories to life at her eatery, Yuan Wonton.

• Appetizer: Roasted sweet potato in chrysanthemum tea syrup
• Salad: Radicchio salad with Honeycrisp apple, Chinese celery, pumpkin seed brittle and shallot tarragon vinaigrette
• Entrée: Char siu pork with celeriac Yukon puree, anise glazed rainbow carrots, garlic ginger confit and pickled onion.

San Francisco – Chef David Barzelay, Lazy Bear, JouJou & True Laurel

Chef David Barzelay, a pioneer of approachable American fine dining, owns three San Francisco restaurants: the two-Michelin-starred Lazy Bear in the Mission District, JouJou in the Design District and True Laurel in the Mission.

• Appetizer: Dungeness crab Louis with bay shrimp, butter lettuce, deviled egg, smoked trout roe and Ritz crackers
• Salad: Roasted beets with fennel, almond and grapefruit citronette
• Entrée: Grilled rack of lamb with carrot barbecue sauce, cured carrots and chicories

Washington, D.C. – Chefs Isabel Coss & Matt Conroy, Lutèce, Pascual and Maison Bar À Vins

Chefs Isabel Coss and Matt Conroy blend French culinary techniques with Mexican influences at Lutèce, Pascual and Maison Bar À Vins, crafting refined seasonal dishes that showcase bold flavors.

• Appetizer: Roasted beet and Asian pear with yogurt, sesame salsa macha, mint and smoked salt
• Salad: Hamachi al pastor with roasted pineapple puree, pineapple pico de gallo and heirloom corn chips
• Entrée: Duck leg enchilada with queso Oaxaca, crema, roasted sweet potatoes and salsa roja

São Paulo – Chef Manu Buffara, Manu

Chef Manu Buffara is the culinary force behind Manu in Curitiba, where she elevates the bold, vibrant flavors of Brazilian cuisine through a modern lens and responsible agricultural practices, cooking with a deep commitment to stewardship.

• Appetizer: Poached shrimp, heart of palm and spicy avocado, with a delicate citrus vinaigrette
• Salad: Slow roasted pumpkin with fresh yogurt, toasted cashew nuts, mixed leaves and a light tucupi lemon emulsion
• Entrée: Roasted beef with natural jus, bean pirao, sauteed collard greens and fresh herb cumari pepper relish.

London – Chef Tomos Parry, Mountain & Brat

Chef Tomos Parry is the founder and co-owner of three open-fire restaurants in London, including Michelin-starred Mountain in Soho, Michelin-starred Brat in Shoreditch, and Brat x Climpson’s Arch in Hackney. Drawing from his Welsh and Celtic roots, he blends traditional techniques and cooking styles from Northern Spain into his cuisine.

• Appetizer: Smoked trout, golden beetroot, fennel mayonnaise, toasted buckwheat, watercress and dill salad
• Salad: Roasted pumpkin rosemary stracciatella, pickled apples, spiced pumpkin seeds and hazelnuts
• Entrée: Grilled halibut with parsley garlic potatoes, seaweed sauce, lemon spinach and crispy garlic and lemon oil

Tokyo – Chef Tashi Gyamtso, Jimgu, Enowa Yufuin

Chef Tashi Gyamtso is the acclaimed head chef of Jimgu, a farm-driven restaurant where menus are crafted entirely from what the land provides.

• Appetizer: Red crab with yuzu kosho aioli
• Salad: Chilled buckwheat soba salad with tsuyu dressing
• Entrée: Ginger soy glazed chicken with Japanese curry ratatouille and sesame crusted potatoes

Connecting cuisine to place, each chef’s meal experience will be offered on flights serving lunch or dinner, departing from the chef’s home city that inspired the recipes. United Polaris international business class travelers will be able to exclusively pre-order meals curated by Chef’s Table chefs on United.com or in the United mobile app. Customers can view and select Chef’s Table meals through pre-order starting five days before departure and up to 24 hours prior to departure, giving them a flexible window to explore the menu and choose their preferred meal ahead of their flight.

The new menus will be served onboard November 1 until December 31, with the program continuing to rotate seasonally into 2027.

Beyond the onboard dining experience, customers can also explore the stories behind the menu through exclusive Chef’s Table content available on United seatback screens. The original content collection takes viewers behind the scenes of United’s collaboration with acclaimed chefs, highlighting the inspiration, ingredients, culinary traditions and creative process that shaped the dishes served in United Polaris.

Customers can also enjoy select episodes of the Chef’s Table: Talks podcast, featuring host David Gelb, creator and director of the Emmy Award-winning series, in conversation with renowned chefs and notable guests about the meals, memories and experiences that influenced their creative journeys. Together, the exclusive programming extends the dining experience beyond the plate, bringing the people, cultures and stories behind the food to life at 35,000 feet.

Chef’s Table is an Emmy Award-winning documentary series that spotlights the world’s most extraordinary chefs who are redefining the culinary landscape. The series is available only on Netflix.

More airline news:

• Breeze Airways is undertaking one of its largest single network expansions to date, opening reservations for 17 new routes that will be introduced during 2027 using Airbus A220-300 aircraft. …
• ANC-NRT with a MAX 8! Alaska Airlines is significantly expanding its network from Anchorage, announcing four new nonstop routes that will create the airline's largest-ever nonstop schedule f …
• Discover Airlines (formerly Eurowings Discover), the leisure-focused airline within the Lufthansa Group, has completed a major fleet transition by retiring its last Airbus A330-200. The fina …
• New livery coming? The long-discussed merger of Garuda Indonesia, low-cost subsidiary Citilink, and state-owned rival Pelita Air has been pushed back as Indonesian state investment agency Da …
• United Airlines has announced nonstop service between Chicago O'Hare International Airport (ORD) and Bermuda's L.F. Wade International Airport (BDA) beginning April 3, 2027, establishing a n …

United Airlines on October 21, 2026 previewed its new Terminal B North Concourse at George Bush Intercontinental Airport (IAH), a three-level, 765,000 square-foot, 22 mainline gate facility that opens to the public tomorrow.

Terminal B North also includes a huge, 54,000-sq-ft United Club – the largest club of any airline in the Americas – with seating for 800 people, an outdoor terrace and panoramic views of the airfield.

The terminal design creates a sense of openness with soaring ceilings, expansive gathering spaces and sweeping airfield views and the public spaces feature 10 different art installations inspired by Houston’s bayous, cultural diversity, innovation and global connections, as well as a dedicated sensory room for travelers.

Travelers will find new retail, concession and restaurant options including Houston favorites like B&B Butchers & Restaurant, Rosie Cannonball, Pizaro’s Pizza, Blood Bros. BBQ, Katz Coffee and Blue Bell Creameries.

United is the largest airline in Houston, with more than 14,000 employees and 500 daily departures, and has invested more than $3.5 billion in the city’s airport since 2015.

The new concourse, replacing facilities dating back to 1969, is the centerpiece of United’s broader $2.6B Terminal B Transformation Program. Together with improvements to the Terminal B South Concourse, United will have 48 gates in Terminal B. Every United flight operating from the Terminal B North Concourse will board through a jet bridge, delivering more convenience to travelers. The transformation also increases the overall number of customers who can fly on peak travel dates in 2026 by 40% compared to 2023, while building on United’s broader investment in Houston facilities and employees.

Operational Excellence and Modern Infrastructure

The new Terminal B is engineered to accommodate United’s growing fleet and support a seamless customer journey. Key infrastructure highlights include:

• 22 new mainline gates in the North Concourse: The gates are designed for narrow-body aircraft and provide larger seating and boarding areas.
• 26 gates in the South Concourse: Upgrades to the Terminal B South Concourse include accommodations for larger regional aircraft, additional jet bridge access, and other customer-focused enhancements
• Jet bridges for every United flight in North Concourse: All United flights operating from Terminal B North use jet bridges, providing a climate-controlled connection between the terminal and aircraft.
• Advanced baggage technology: A new baggage handling system includes tracking technology designed to support the terminal’s increased capacity.
• Expanded airport access: Includes additional curbside and roadway capacity, a ground-level check-in area and a traffic bypass between Terminals B and A.

Latin America Gateway and a Record-Size Domestic Network

From IAH, United serves 65 international destinations across the globe. With 57 international destinations within Latin America and the Caribbean, United offers more destinations to the region than from any other hub in its network, including destinations that no other U.S. airline serves. Domestically, 2026 represents United’s largest schedule in over 10 years, with nearly 17M annual seats for both Houston residents and visitors as well as international connecting customers. This year, United added ten new cities to its domestic network including Hartford, Connecticut, Chattanooga, Tennessee, Burlington, Vermont, and Spokane, Washington and will continue to grow in 2027.

This winter, United is adding three new international destinations from IAH, enabled by the continued growth of the airline in Houston. Later this month, United will launch new service to Tuxtla Gutiérrez* from Houston, giving the Mexican city its only nonstop international connection. In December, United will become the first U.S. airline to offer nonstop service between Houston and Cartagena, Colombia, and in January United will connect Houston with Caracas, Venezuela*.  Together, these new routes strengthen Houston’s role as an important global hub and a key gateway to Latin America, connecting travelers with places that have historically been harder to reach from the United States.

The redeveloped Terminal B gives United greater flexibility to grow its Houston network. With 22 new mainline gates in the North Concourse, United can now accommodate larger aircraft and add seats to markets where demand is strongest. The South Concourse has also been reconfigured to better accommodate larger, two-class regional aircraft, enhancing connectivity across United’s network. This added flexibility is creating opportunities for future growth, including the plans to restart of service between Houston and Chihuahua, Mexico (CUU)* next spring, further expanding travel options for customers and strengthening Houston’s role as a leading gateway to Mexico and Latin America.

The Largest Airline Club in the Americas

The redeveloped Terminal B North includes the largest United Club and largest airline club across North and South America. Located on the mezzanine level, the 54,000-square-foot club features panoramic views of the airfield and expanded space for customers to dine, work or relax before their flights.

With seating for 800 travelers, the expansive club offers more space, comfort and convenience, including a 1,350-square-foot outdoor terrace. Customers can enjoy two full-service bars, two buffet stations, eleven private phone rooms, high-speed Wi-Fi and power outlets throughout the club, whether they’re looking to relax, work or recharge before their flight.

Inspired by Houston’s distinctive spirit, the club’s design captures the feeling of traveling from the city to the sky, blending elements of the local cityscape and bayou landscape with nods to Houston’s legacy as a center of aerospace innovation and cultural diversity. The space features a curated collection of artwork from predominantly Texas-based artists, including photography by a San Antonio-based United employee.

The new club builds on United’s growing lounge portfolio at IAH, following the February 2025 opening of United Club Fly on the south side of Terminal B. Designed for travelers on the go, United Club Fly offers self-scan entry and a convenient selection of fresh food, snacks, beverages and barista-made coffee to take to their gates. With the opening of the new Terminal B North club, United has seven club and lounge locations across IAH, including United Club Fly and the United Polaris® lounge.

Customers can access United Club locations through a United Club membership, eligible United credit cards or select premium cabin tickets.

A Sense of Discovery

Terminal B North was designed to elevate the entire experience of getting customers from curb to gate:

• Houston-Inspired Art: A $16.8 million public art program creates a distinct Houston experience for travelers, including 10 large-scale installations from Houston-based, national and international artists selected from nearly 150 submissions across Houston, the United States and Europe. The Terminal B public art program is the single largest art program investment at IAH to date.
  • Inspired by Houston’s bayous, ecosystem, cultural diversity, history and innovation, the artworks are integrated throughout the terminal’s public spaces, concourses and baggage claim areas.
  • Highlights include The Digital Bayou, a series of three immersive digital art experiences created by Moment Factory, a new commission from internationally recognized Houston artist Rick Lowe and reimagined mosaic murals by Houston artist Dixie Friend Gay. Unique sculptural artworks by artists Karen Navarro, Shavon Aja Morris, Rachel Hecker, Matthew Mazzotta, and Edra Soto can also be found throughout the terminal.
• A More Inclusive Customer Experience: Designed to create a more inclusive customer experience, Terminal B features a dedicated sensory room for travelers with autism and sensory sensitivities.
  • Located in the connector area and separate from the children’s play area, the calming space gives children and adults a place to step away from the airport environment and engage with sensory experiences they can control.
  • Building on sensory rooms in Terminals A and D, the new space includes tactile, auditory, visual and multisensory features such as an airplane experience room, sitting pods, interactive activity panels, a nature room, a fiber-optic stargazer ceiling and a bubble tube area.
• Built Toward LEED Certification: As part of United’s commitment to sustainable development, the new IAH Terminal B North Concourse is pursuing LEED Gold Certification through the U.S. Green Building Council’s LEED v4 Building Design and Construction program.
  • The terminal incorporates a wide range of sustainable design features, including a projected 29% reduction in energy costs, significant (more than 35%) indoor water-use reductions, advanced energy and water metering, enhanced indoor air quality strategies, heat island reduction measures, light pollution reduction, and dedicated recycling collection systems.
  • The project also features extensive electrification infrastructure, including 91 ground support equipment charging stations, electric ground power units, and pre-conditioned air systems to support lower-emission airport operations.

World-Class Dining and Retail

United selected a world-class lineup of dining and retail partners for the new space, dedicating more than 105,000 square feet to retail and concessions that reflect Houston’s status as a culinary capital.

The Concourse features local concepts that reflect the culinary diversity of Houston alongside trusted national brands including:

• Houston Favorites: B&B Butchers & Restaurant, Rosie Cannonball, Pizaro’s Pizza, Blood Bros. BBQ, Katz Coffee and Blue Bell Creameries.
• National Brands: Starbucks, Raising Cane’s, Jimmy John’s, Jersey Mike’s, Smashburger, Jamba, Auntie Anne’s, Cinnabon and Protein Bar & Kitchen.
• Wellness and Retail: Be Relax Spa, offering massages, nail care and facials, sits alongside high-end duty-free and specialty retail shops.

Later this year, United plans to introduce food delivery through the United app at IAH, giving eligible customers a new way to order food, beverages and select travel essentials before their flight. Customers will be able to browse participating restaurants, place an order directly through the app and pick it up near their gate, or have it delivered to them, making it easier to grab a meal or essential item when time is limited. The service is designed to complement the expanded dining options in Terminal B and help create a more seamless airport experience from curb to gate.

United’s Continued Investment in Houston

The Terminal B transformation has supported employment and economic activity across the Houston region with approximately 3,000 construction-related jobs, while partnering with 308 Houston-based suppliers. According to a recent study by Compass Lexecon, United’s direct employment in Houston contributes more than $1.2 billion in economic activity annually.

“The opening of the Terminal B north concourse strengthens one of Houston’s most important transportation and economic assets,” said Houston Mayor John Whitmire. “This investment supports jobs, expands the airport’s capacity and gives residents and visitors a modern facility that represents the scale and ambition of our city.”

United’s $3.5 billion investment in Houston includes a $16 million Technical Operations Training Center at IAH, a $177 million Ground Service Equipment Maintenance Facility designed to support both employees and the airline’s fleet and the transformation of Terminal B.

*Subject to government approval

More airline news:

• Breeze Airways is undertaking one of its largest single network expansions to date, opening reservations for 17 new routes that will be introduced during 2027 using Airbus A220-300 aircraft. …
• ANC-NRT with a MAX 8! Alaska Airlines is significantly expanding its network from Anchorage, announcing four new nonstop routes that will create the airline's largest-ever nonstop schedule f …
• Discover Airlines (formerly Eurowings Discover), the leisure-focused airline within the Lufthansa Group, has completed a major fleet transition by retiring its last Airbus A330-200. The fina …
• New livery coming? The long-discussed merger of Garuda Indonesia, low-cost subsidiary Citilink, and state-owned rival Pelita Air has been pushed back as Indonesian state investment agency Da …
• United Airlines has announced nonstop service between Chicago O'Hare International Airport (ORD) and Bermuda's L.F. Wade International Airport (BDA) beginning April 3, 2027, establishing a n …