Pecan Lodge, a popular barbecue restaurant in North Texas, has been serving customers in the Dallas-Fort Worth area for over 14 years. Owner Justin Fourton, who comes from a family tradition of ranching in West Texas, opened the restaurant to replicate the experience he had growing up with his grandparents. The restaurant, located in the Deep Ellum community, has become a go-to spot for locals and visitors alike, known for their delicious brisket and homemade sausage that take up to 15 hours to cook.

One satisfied customer, Romina Alber, described the food as “amazing, mouth-watering, and worth the trip. ” And now, Pecan Lodge is expanding its reach to the skies, partnering with American Airlines to bring their famous barbecue to first-class passengers on flights from Dallas Fort Worth International Airport to LaGuardia and JFK airports in New York.

According to Fourton, the partnership was a natural fit as Pecan Lodge represents the best of Dallas and Texas cuisine. The restaurant has received national recognition for its authentic and craft-driven approach to Texas barbecue. The partnership, which began in August as part of American Airlines’ 100-year anniversary celebration, allows them to surprise and delight customers with a unique dining experience at 35,000 feet.

The meals, which are prepared at the restaurant, include burnt ends, brisket, homemade sausage, mac and cheese, and cole slaw. They are then delivered to American Airlines’ catering facility at DFW and served by flight crews to first-class passengers who have pre-ordered them. In March, the menu will expand to include a barbecue sandwich and potato salad, with plans to eventually offer the meals on other flights departing from DFW.

American Airlines expressed their excitement about the partnership, stating that Pecan Lodge represents the best of Dallas and Texas cuisine and that they are looking forward to surprising and delighting their customers with something unexpected at 35,000 feet.

For Pecan Lodge, the partnership is a way to carry on the Texas barbecue tradition and share it with travelers from all over the country. As Fourton puts it, “the goal is to expand that to other flights that are departing from DFW,” bringing a taste of Texas to new heights.