One Fine Day: San Diego - United Hub
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One fine day: San Diego

By The Hub team, July 06, 2017

By Nick DeRenzo | Rhapsody, July 2017

You're in town for business, but you have the day off. Go.

9 a.m. Forgot to pack a wet suit? Skip the coast's famous waves and instead begin your morning somewhere a bit more relaxing: Liberty Public Market, an artisanal food hall that opened last spring inside the former Naval Training Center, built in 1923. Stop by The WestBean Coffee Roasters for a Kryptonite (mint-infused coldbrew) and head to Pi Bar for chef Tim Kolanko's clever updates on the breakfast sandwich, like the Whiskey Tango, made with fried mortadella, hash browns, scrambled eggs, mozzarella, and ketchup. It's a far cry from mess-hall grub.

10:30 a.m. Now that you're fully fueled, take off for the San Diego Zoo (no, it's not just for kids). Channel a cheetah and sprint straight to the ultra-popular giant pandas, who hold the same pride of place (and crowd-gathering ability) as the Mona Lisa at the Louvre. The 100-acre zoo is hardly resting on its well-earned laurels: The $68 million Conrad Prebys Africa Rocks exhibit opened last month, replacing 1930s-era cages with a sweeping display of six habitats, including the Ethiopian highlands (featuring hamadryas baboons), the Madagascar forest (with honey badgers and lemurs), and the South African coastline (with beach-loving African penguins).

Elephants in the San Diego ZooElephants in the San Diego Zoo

1 p.m. For lunch, look toward the beaconlike 9-foot-tall rooster statue at Little Italy's The Crack Shack, an outdoor chicken-and-egg spot from Top Chef: All-Stars winner and James Beard Award nominee Richard Blais, who runs the city's most lauded fine-dining spot, Juniper & Ivy, just next door. Order schmaltz- fried fries and a Coop Deville, a fried chicken sandwich with pickled Fresno chilies, lime mayo, and napa cabbage on a brioche bun—and then overorder with the deviled eggs topped with French toast crumbles and candied bacon.

2:30 p.m. Grab a beer around the corner at the Little Italy outpost of Ballast Point Brewing Company, which serves as the brewery's research and development arm. While Ballast Point is rightfully lauded for its award-winning Sculpin IPA—which comes in pineapple, grapefruit, and habanero varieties—use this visit to sample some of the more out-there offerings, such as the Cinnamon Raisin Commodore American stout and the Red Velvet, a golden oatmeal stout flavored with chocolate and beets.

The entrance to Balboa ParkThe entrance to Balboa Park

4 p.m. Head back to massive Balboa Park— home of the zoo—which, at 1,200 acres, ranks as North America's largest urban cultural park. Established in 1868, the park hosted both the 1915–16 Panama-California Exposition and the 1935–36 California Pacific International Exposition, which left behind so many ornate, Spanish Colonial Revival–style architectural landmarks that the park has been dubbed the Smithsonian of the West. Stroll the wide El Prado promenade and stop into the San Diego Museum of Man, housed in the blue and gold domed California Building and Tower.

7 p.m. Time to eat. Cab back over to Little Italy—Kettner Boulevard is San Diego's undisputed restaurant row for dinner at Herb & Wood, a sprawling, loftlike new restaurant by Top Chef finalist Brian Malarkey. The unfussy California-Mediterranean spot wears its two namesake ingredients on its stylish sleeve. Herbs crop up throughout Willem Van Leuven's produce-forward cocktail menu (try the dill-infused Gin and Cucumber), while wood-burning grills and ovens are the heart of the kitchen, adding char to dishes like Ibérico pork with apple mostarda and a decadent pizza topped with caramelized onions, Gruyère, escargot, and bone marrow. The unexpected showstopper, though, is the roasted baby carrots with cashew-sesame dukkah, Aleppo yogurt, and carrot-top pesto.

False Idol's tiki interiorFalse Idol's tiki interior

9 p.m. Just down the street, duck inside False Idol, a new Polynesian-themed bar hidden through the walk-in freezer at Craft & Commerce cocktail bar—call it a tik-easy? Here, Martin Cate of San Francisco's Smuggler's Cove (currently number 29 on the World's 50 Best Bars list) brings his artfully curated South Seas kitsch to Southern California, in a space dripping with skulls, pufferfish, ropes, and colorful glass buoys. But despite the theme-park aesthetic—thunder claps and the bar rumbles when you order the shareable Alkala the Fierce—the cocktails are serious business, featuring a slew of rare and vintage rums and unique housemade cordials and orgeats.

10:30 p.m. Return to your hip crash pad at the Pendry Hotel, which opened in February as the first in a new urban chain by Montage Hotels & Resorts. While the surrounding Gaslamp Quarter historic district is a hub of Victorian-era architecture, the interiors here are all Mid-Century masculine, with blue plaid chaise lounges, leather headboards, and whimsical wall-paper that subtly pairs bunnies and surfers. You can count the former if you're having trouble sleeping or imagine that the latter are judging you for choosing a big breakfast sandwich over a big wave this morning. There's always tomorrow…


United's regional presidents join respective Governor's COVID-19 task force

By Ryan Wilks, May 21, 2020

As a member in the tourism, travel and transportation industries, United offers a unique perspective into the economic and operational effects rippling across the U.S. To advocate United's efforts, and in anticipation of a bright future, New York/New Jersey President Jill Kaplan and California President Janet Lamkin have both been named to their states' respective governor's COVID-19 response task force committees.

Making every step of the travel journey safer for you

By United Airlines, May 20, 2020
United Clean Plus | Clorox

We remain passionate about connecting the world safely

United CleanPlus SM is our commitment to putting health and safety at the forefront of your journey, with the goal of delivering an industry-leading standard of cleanliness. We're teaming up with Clorox to redefine our cleaning and disinfection procedures, and over the coming months, we'll roll out Clorox products across our U.S. airports, starting in select locations, to help support a healthy and safe environment throughout your travel experience.

At the airport

  • At check-in:

  • 1
    Implementing temperature checks for employees and flight attendants working at hub airports
  • 2
    Installing sneeze guards at check-in and gate podiums
  • 3
    Encouraging use of the United app for contactless travel assistance and more
  • 4
    Promoting social distancing with floor decals to help customers stand 6 feet apart
  • 5
    Introducing touchless check-in for customers with bags
  • At the gate:

  • 6
    Disinfecting high-touch areas such as door handles, handrails, elevator buttons, telephones and computers
  • 7
    Providing hand sanitizer and
    disinfectant wipes
  • 8
    Allowing customers to self-scan boarding passes
  • 9
    Boarding fewer customers at a time and, after pre-boarding, boarding from the back of the plane to the front to promote social distancing

On our aircraft

  • 1
    Providing individual hand sanitizer wipes for customers
  • 2
    Requiring all customers and employees to wear a face covering and providing disposable face coverings for customers who need them
  • 3
    Temporarily removing onboard items like pillows, blankets and inflight magazines
  • 4
    Disinfecting high-touch areas, like tray tables and armrests, before boarding
  • 5
    Reducing contact between flight attendants and customers during snack and beverage service
  • 6
    Ensuring aircraft cleaning standards meet or exceed CDC guidelines
  • 7
    Applying social distancing to seating procedures when possible, including:
    • Limiting middle seat selection
    • Moving customers seated closely together
    • De-planing in groups of five rows at a time to reduce crowding
  • 8
    Using electrostatic spraying to disinfect aircraft, to be completed on all flights by mid-June
  • 9
    Using state-of-the-art, hospital-grade, high-efficiency (HEPA) filters to circulate air and remove up to 99.7% of airborne particles

Cleveland Clinic We're working closely with the experts at Cleveland Clinic to advise us on enhancing our cleaning and disinfection protocols for the safety of our employees and customers. Visit Cleveland Clinic's website to learn more about COVID-19.

A message from Scott Kirby, United’s new CEO

By The Hub team, May 20, 2020


Hello. I'm Scott Kirby, the new CEO of United Airlines. I'm a proud Air Force Academy graduate and have spent my entire career in and around aviation, including the last four years as President of United.

While I had planned for my first communication with you to be about the meaningful investments we were making to the travel experience and our continued growth across the U.S. and expansion to exciting new destinations around the world, today, the situation rendered to us by the COVID-19 pandemic leads me to a different type of message.

First, I graciously and humbly thank you for your business. Now, more than ever, our customers' loyalty is so deeply appreciated by every member of the United family.

As essential workers, the men and women of our airline have been hard at work over the past two months to transport vital medical supplies and critical goods to places that need them most, to provide free travel to healthcare professionals and to help thousands of individuals repatriate to their home countries.

Safety has always been our top priority, and right now in the midst of an unprecedented crisis, it's our singular customer focus. We recognize that COVID-19 has brought cleanliness and hygiene standards to the front of your mind when making travel decisions. We're not leaving a single stone unturned in our pursuit to protect our customers and employees.

We are installing plexiglass in lobby and gate areas, we're using the same equipment used to clean hospitals to disinfect the interiors of our aircraft, all crew and customers on board are required to wear face mask coverings and we're taking the temperature of our employees before they start work.

But at United, we're not stopping there. We're teaming up with experts from Clorox and the Cleveland Clinic to set a new standard for cleanliness and healthy flying that we are calling United CleanPlus℠.

Clorox is working closely with us to improve how we disinfect common surfaces and provide our customers with amenities that support a healthy and safe environment.

Physicians and scientists at the Cleveland Clinic, will advise us on new technologies and approaches, assist in training development and create a rigorous quality assurance program. And, as scientists learn more about how to fight COVID-19, Cleveland Clinic experts will help us use those discoveries to quickly implement new ways to keep our customers safe.

While we may not know when this pandemic will subside, what we do know is that travel is so deeply woven into the fabric of our global culture. We all desire to visit family, dance at a friend's wedding, hug parents…and see the wonders of this beautiful world. No matter how sharp the picture quality – or how strong the WiFi signal – there's simply no substitute for being there – in person – to collaborate, celebrate, explore. We are confident that travel will return. And when it does, United Airlines will be ready to serve you again in the friendly skies.

Thank you. Be well. And I look forward to seeing you on board.

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