It's nearly impossible to imagine nowadays with limp hot dogs served on Amtrak and unpalatable mystery meats offered on commercial flights, but dining on trains and in the air actually used to be delightful. A new exhibit at The New York Historical showcases the culinary excellence served aboard airplanes, trains and ocean liners in the first half of the 20th century.
Titled "Dining in Transit," the exhibit explores how travel dining evolved—from hiring French chefs to crafting signature dishes to unveiling the deeper stories of race and gender that shaped the industry. It also features some fascinating artifacts, such as souvenir menus, promotional recipe books, employee handbooks, collectible tableware and a stewardess hat.
One souvenir menu from United Airlines dated for Valentine's Day in 1942 is adorned with red ribbon drawings and tiny hearts. The meal included hearts of lettuce salad, a roast larded tenderloin of beef, and "Cupid's Ice Cream."
"'Dining in Transit' transports visitors to an era when the journey itself was as significant—and as glamorous—as the destination," Dr. Louise Mirrer, president and CEO of The New York Historical, said in a press release. See it through October 26, 2025.
Time Out tip: For a fun and historic treat, stop by the museum's new restaurant, Clara, for a special dessert menu inspired by the exhibit. The menu includes fresh strawberry Bavarois from a 1938 voyage on the SS Normandie, dreamed up by star Chef Alex Guarnaschelli.