Amex upgrades Centurion Lounge with renowned chefs and speakeasy-style bar
The new collaboration features big names bringing bold flavors. Kwame Onwuachi—known for his electric Afro-Caribbean dishes at Tatiana (New York City) and Dōgon (Washington, D.C.)—is bringing dishes like Suya Short Ribs and a Tamarind Ice Box Cake to the table. Savannah's Mashama Bailey of The Grey adds a Southern spin with Paprika Chicken and an Espresso Crème Brûlée finished with a torch.
From Israeli cuisine pioneer Mike Solomonov, the chef behind Zahav in Philly, expect punchy Middle Eastern entries like Pomegranate Glazed Salmon and Charred Broccolini with Kashkaval Cheese & Lemon. Rounding it out, Sarah Grueneberg of Monteverde in Chicago will lean into fresh, bright Italian flavors with the likes of vegan Lemony Orzo with Artichokes and Dill, and a Grilled Corn and Cucumber Salad tossed with Avocado and Cilantro Salsa Verde.
Drinks aren't an afterthought either. Harrison Ginsberg, the creative mind behind NYC's Overstory (ranked North America's sixth best bar for 2025 by 50 Best Bars), is curating cocktails and spirit-free sips. Expect drinks like "The Centurion," a crisp vodka-yuzu-lime spritz and "The Green Tea Tonic," a botanical mix with grapefruit and lemon. Menus will change seasonally, and about half of each lounge menu will come from this star-studded team, while the rest highlights local fare unique to each city.
The big reveal doesn't stop at the food. In 2026, American Express will open Sidecar by The Centurion Lounge at Harry Reid International (LAS) in Las Vegas. Designed for travelers with tight connections, this smaller, more intimate lounge will serve curated small plates and cocktails from The Culinary Collective, all in a speakeasy-inspired space done up in desert tones, brass and stone. It'll be open to Platinum Card Members and other eligible guests within 90 minutes of their flight.
With this new collaboration—along with the recent opening of its —Amex isn't just raising the bar on lounge food, it's turning airport dining into a reason to show up early.
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