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Flagship First Dining at LAX

Tonight I'm off on a fun 48 hour solo trip to JFK, Montréal and Bermuda.  This trip started as a way to use my last 2018 AA EXP Systemwide Upgrade.   Just before that last SWU expired in January, I booked a cheap LAX-JFK-Bermuda Business Class ticket and then used that SWU to upgrade LAX-JFK to First.  I looked for something after July, which would be the start of my 2020 BA Executive Club qualification year.  With a 12 hour JFK connection, I figured that I had time for a quick up and back to Montreal to squeeze in a NEXUS interview and requalify.  Delta offers cheap First Class fares from NYC-Montréal so I would also be earning 30XP points and help me requalify for my 2020 AF Flying Blue Silver status.  On the return, a cheap Bermuda-BOS-LAX flight gives me another 21XP and chance to sample Delta One's transcon service.

• American Flagship First Dining at LAX
• American Flagship First Class to JFK
• Delta First Class LaGuardia to Montréal YUL
• Delta First Class YUL to LGA
• American Flagship First Dining at JFK
• American Business Class to Bermuda
• 16 hours in Bermuda
• Delta First Class Bermuda to Boston
• Delta One Boston to LAX

 

Miserable rush hour traffic tonight on the 405 around Long Beach and it took 90 minutes.  I parked in the T2 garage and walked the back alleys over to T4.

To private Flagship First Check-in...

... and then up the elevator to Pre-Check, where amazingly I was the only passenger.  

After checking at the front desk, I received my First Dining invitation.  Upstairs, I was personally escorted back to First Dining.  

Pics from a previous visit.

Tonight's menu...

... and wine list.

A glass of Krug Grande Cuvée to start...

Tonight's starters...

Chilled Maine Lobster... poached lobster tail, fresh burrata, local cherry tomatoes and basil three ways.  This was very good although the burrata was a meh.

And the Avocado Tuna Tartare, sashimi yellow fin tuna, avocado, cucumber, tempura with grated hard boiled egg.

The ahi was very nice.

For my main, the Cabernet Braised Short Rib with Bordelaise sauce, pearl onions and glazed root vegetable.

This dish was excellent, even more so with a glass or two of the fabulous Pagodes de Cos d'Estournel Bordeaux.

For dessert, the House-made Banana Bread was tasty although a little dry.  With vanilla bean ice cream and Nutella. 

And a little more Krug and Cos... way better than Ambien for the flight to JFK.