American Airlines plane forced into emergency landing after catching fire mid-air
An American Airlines flight was forced to make an emergency landing after an engine appeared to catch fire mid-air, officials said.
Flight 1665 took off from Harry Reid International Airport in Las Vegas for Charlotte, North Carolina, at 8.11am local time on Wednesday, according to Flightradar24.
But it returned to the Las Vegas airport after smoke were seen coming from its left engine shortly after take-off, CBS reported.
A total of 153 passengers and six crew members were on board, American Airlines confirmed. They disembarked from the aircraft at the Las Vegas airport.
Videos posted to social media showed smoke and flame blasting out of the engine.
American Airlines said that, in a later inspection, a maintenance team found no evidence that the engine caught fire.
"The aircraft taxied to the gate under its own power and customers deplaned normally," the airline said in a statement.
"We appreciate the professionalism of our crew and thank our team who are working to get our customers to their destinations as quickly as possible."
The plane, an Airbus A321, has now been taken out of service to be evaluated, the airline said.
The Federal Aviation Administration are investigating the incident.
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San Matteo Pizzeria E Cucina Sets A Standard For Neapolitan Food In New York
Neapolitan pizzas and panuozzi from Salerno are textbook examples of San Matteo Pizzeria e Cucina's ... More cooking.I have refrained from getting into the food media's never-ending harangues over the best pizzas in any city because they have as much credibility as descriptions of twenty different brands of chinos. If, however, there are first-rate pizzas to be found within a restaurant that is also serving excellent Italian food across the board, I'm happy to heap praise on both. Remarkably, a ten-year-old trattoria on New York's upper east side named San Matteo Pizzeria e Cucina has evolved so that it probably should switch its name to San Matteo Cucina e Pizzeria, for the Italian food, from antipasti through main courses is among the most robust and delicious in the city, thanks to Fabio and Ciro Casella, whose bonafides begin in their native Salerno. Moving to New York in 1999, Fabio worked at the fabledDean & DeLuca and Mike's Deli of Arthur Avenue before striking out on his own with his brother to open San Matteo Pizza & Espresso Bar in 2010 on 90th and Second Avenue, then the current restaurant on 81st in 2015 (with another on East 89th Street). Once a staple of Italian-American restaurants in New York, potato croquettes return at San Matteo ... More Pizzeria e Cucina Back then the siblings helped revive an interest in southern Italian food, particularly Neapolitan, including the puffy crusted, soft-centered pizzas invented in that city, which transcended the thin-crusted anomalies that ruled New York for years. To get right to the point, yes, San Matteo's pizzas are as close to those of Naples as you'll find in New York––with a yeasty, flavorful crust with real chew, charred bubbles and toppings that make sense, from a classic Margherita to a Paesana with tomato sauce, housemade mozzarella, eggplant cubes and basi,l and Cetara with tomato sauce, mozzarella, capers, oregano, black olives, Sicilian anchovies, garlic and basil. They also make wonderful calzones and panuozzi, a specialty of Salerno, made with baked pizza dough, sliced and stuffed with a variety of ingredients including roast porchetta, mortadella, prosciutto, broccoli di rabe, buffalo mozzarella, marinated eggplant, arugula and roasted peppers. Potato gnocchi in a rich cheese and tomato casserole. Were you able to resist ordering a pizza as a first course, I highly recommend the luscious, cream-centered burrata and prosciutto or the crocche di patate––potato croquettes of a kind that used to be on so many Italian restaurants, now here revived, with a crispy fried crust and velvety interior. Of course the potato gnocchi alla sorrentina are housemade, of the right, tender texture and cuddled in a tomato and eggplant sauce, while other options include tagliatelle with mushrooms, spaghetti cooked in a pouch, and rigatoni with a convincing bolognese sauce rich and complex with vegetables and meat. A massive tomahawk steak is some of the best beef in the city. Main courses revert to traditional fare like chicken parmigiana (another dish now back in favor everywhere), but Fabio recommended a tomahawk steak, which I could see dry aging in the restaurant's refrigerated cabinet. I'm always hesitant about the bravura show of the naked rib at the end of a massive sirloin, but the meat, perfectly charred and cooked medium-rare, was some of the best beef I've eaten in ages, at a time when high-end steakhouses all (falsely or otherwise) promise dry-aged USDA Prime with very little marbling or flavor. This tomahawk specimen had a minerality, a sanguine sweetness and a rich fat content that I recall from the days when the Prime grade really meant something. The steak is huge and four of us––albeit after pizza and pasta––managed to consume only about half the thick, rosy slices; the rest came home with the bone. For dessert there's a generous tiramisù, but even better is the cream-centered lemon cake. San Matteo has a modest wine list fit for a trattoria, with plenty of bottles under $100. Storefront pizzeria decor gives San Matteo Pizzeria e Cucina a no-frills ambience. There's not much to say about the décor, which more resembles the average pizzeria than a stylish trattoria. Try to get one of the two tables by the window overlooking the avenue. The Casellas have done well with two New York units of San Matteo, and this year will be selling their pizzas at the upcoming U.S. Open. Plans are in the works for a gelateria in the neighborhood and maybe San Matteos in other cities. I really hope they don't expand too much or too quickly. Food this good takes very careful monitoring, and there are only two Casellas to make sure. But for now, San Matteo has given the upper east side the kind of Italian food so often copied and raved about downtown and in Brooklyn of a kind that go on and off those endless lists. San Matteo should be around for a very long time. SAN MATTEO PIZZERIA E CUCINA 559 Second Avenue 212-861-2434 Open daily for lunch and dinner.
