On the Ground: I flew Aer Lingus round-trip between Boston and Dublin. After efficient check-ins at both airports, I made use of the Aer Lingus lounges. Both lounges share similar decor and an Irish “wall of fame.” Boston’s lounge is compact and somewhat spartan but functional; restrooms are located outside the lounge down the hall. Dublin’s lounge is much larger, spread over two floors with an open balcony, dedicated restrooms and shower rooms. Boston’s lounge lacks windows, while Dublin’s features floor-to-ceiling glazing that overlooks the gates and tarmac. Each lounge includes a striking stone wall listing notable Irish events; the Dublin installation is especially dramatic, rising two stories and doubling as a waterfall feature. Both lounges provide complimentary WiFi, desk areas with power outlets and task lighting, and conversational seating. Dublin’s space adds a quiet area, a TV zone and a second coffee bar on the upper level. Food options are modest and mostly self-serve: packaged sandwiches, sweets, cheeses, coffee, tea, wines and other beverages. Dublin offered a broader selection and included a hot soup. Reading material is limited to Cara, the Aer Lingus magazine, and Irish newspapers.
Pre-Flight: On boarding both flights, flight attendants offered a choice of sparkling wine, orange juice or water served in Waterford crystal glasses. Irish newspapers were available in a rack near the front of the cabin.
In-Flight: Aer Lingus operates Airbus A330 aircraft on its transatlantic routes. On the Boston-to-Dublin flight, dinner service began with a selection of hot and cold canapés, followed by a salad, warm breads and a choice of four entrées, all presented on Wedgewood china. My pan-roasted Pacific cod was excellent—moist and flavorful, the sort of preparation more restaurants should emulate. The wine list included two reds and three whites. For dessert I chose the fruit-and-cheese plate instead of the chocolate whiskey lava cake. After the meal, I used the seat’s massage function, wrapped up in a comforter and slept for a few hours on the angled-flat seat (58-inch pitch). I woke in time for the continental breakfast service.
On the return flight, lunch followed a similar progression: canapés, an appetizer, salad, an entrée choice and dessert. The cheese plate served after the meal differed from the menu descriptions, but I enjoyed the selections provided. After lunch, attendants distributed comforters for passengers who planned to sleep. I considered watching a movie but nothing caught my interest, so I worked instead. One drawback was that the electrical outlet at my seat did not function despite trying multiple adapters, including those provided by the crew. About an hour before landing we received an open-faced roast beef sandwich and a choice of warm scones with jam and Devon cream, accompanied by coffee or tea—a comforting final taste of Ireland.
The Experience: Business class on both flights was lightly booked, and I could have changed seats easily; the seat beside me remained empty on both legs. Overall the experience was comfortable and highlighted by better-than-expected food. Both flights departed on schedule and arrived early, which is always appreciated.
GT Checklist
- Less than 10 minutes for check-in
- Friendly and helpful agents
- Priority tagged bags
- Airport lounge
- Complimentary in-lounge food
- Priority boarding
- Helpful and courteous flight attendants
- Pre-flight beverage service
- Pre-flight newspapers and magazines
- Extensive on-demand menu
- Self-serve in-flight pantry
- Amenity kits
- Slippers
- Lie-flat seat/bed
- Mattress and comforter
- In-flight menu with three entrée choices
- Top-shelf wines and liquors