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    Focused on Big-Time Flyers

    Continental & United's merged rewards program to focus on money spent ratherthan miles flown

    Caroline Gallay
    Nov 21, 2011 | 10:51 am

    You might have heard, Continental and United Airlines are merging. And along with their merged corporate cultures and operations, the two airlines frequent flyer rewards programs are also marrying, with the respective programs ending Dec. 31 and the combined program beginning in the first quarter of 2012.

    But before you read further, understand that this article is by a non-elite traveler — the sort of person that forgets her rewards numbers, thought the Star Alliance was a superhero thing and always has to re-purchase toiletries at her destination because who the hell can eyeball 3 ounces, anyway?

    So what's changed, exactly?

    The new rewards program — like most airline reward programs — are designed to disproportionately benefit the big-time flyers.

    Both soon-to-be-completely-merged United and Continental airlines are members of the aforementioned Star Alliance, an group of airlines in partnership which accept each other's rewards programs, but there are changes afoot for members of either airline's rewards programs.

    Here's what you can expect:

    - As travel writer writer Ed Perkins writes, "The miles you get matter, but the only miles that really matter are those you earn by flying." The new rewards program — like most airline reward programs — are designed to disproportionately benefit the big-time flyers.

    But new is an effort to further differentiate program members and restructure how you earn rewards. Normal folks racking up miles on cheap, short flights will soon stop getting the same benefits as business and elite travelers paying full fare as rewards become structured around how much you paid, not how far you flew.

    United, for example, has decreased the benefits awarded to its lowest tier elites in its new combined loyalty program, moving to a four-tier system in favor of the three-tier system both Continental and United had previously employed.

    In the new system, the "silver" level, which constitutes the lowest tier of the airline's elites, can no longer reserve extra legroom at booking and have new restrictions on free baggage. Other premier tiers who travel more frequently — and often pay full fare — however, retain those benefits.

    - It pays to have accounts with both airlines — and then link them. Although you can currently earn and redeem miles flying on any Star Alliance member airline (and both Continental and United flights are appearing in each other's search queues), a major perk of maintaining both a OnePass and MileagePlus account and linking them together is that once you do, you can transfer miles between the two at no cost.

    United estimates it has 58 million members in its rewards program, compared to Continental's 41 million. There's an estimated 15 percent overlap between the two, though, so if you're one of those people, link 'em up!

    - The accessibility of rewards seats should stay about the same, according to MileagePlus president Jeff Foland, once the programs are combined and serve around 85 million members.

    - The United Red Carpet Club and the Continental Presidents Clubs have merged into the United Club, if you have access.

    United's new loyalty program is the first to require fliers to take four flights on United or Continental planes to qualify for elite status. That means no counting on rewards just by buying with your airline branded credit card.

    unspecified
    news/travel

    wine guy on the road

    Chris Shepherd wines and dines at a city that reminds him of Houston

    Chris Shepherd
    Aug 6, 2026 | 12:45 pm
    Al Ameer restaurant Dearborn
    Photo by Chris Shepherd
    Al Ameer won an America's Classic Award from the James Beard Foundation.

    Recently, I tagged along with my wife Lindsey to Detroit for a Southern Smoke industry lunch. I don’t work for the foundation, but I love any opportunity as a co-founder to meet with industry folks and share our resources (emergency relief funding and no-cost mental health care for people in the food and beverage industry) with them.

    What we found in the Motor City, though, was so much more than we ever imagined. Detroit absolutely blew us away.

    From the moment we arrived, we knew this place was special. We checked into the Detroit Foundation Hotel, housed inside the city’s landmark Fire Department headquarters built in 1929. The building served as headquarters until 2013 before being beautifully transformed into a hotel in 2017, and they preserved so much of its history.

    Our room had originally been the office of the Fire Commissioner’s secretary with soaring ceilings, dark wood walls, and details that made you feel connected to the building’s past. Downstairs, The Apparatus Room buzzes from morning until night. The original white tile walls remain, the massive windows where fire trucks once rolled out flood the room with light, and the bar pulls you in the second you walk through the door.

    The wine list is thoughtful with producers like Matthiasson, Ashes & Diamonds, and Lingua Franca, while the cocktail program is outstanding. More importantly, the bartenders were some of the best I’ve been around in a long time. Knowledgeable, welcoming, and genuinely excited about what they do. That’s something we kept finding everywhere we went.

    Dinner that first night was at Ladder 4 wine bar, another beautifully restored firehouse built in 1910. They took their time bringing the building back to life, and we could feel it. The wine program is incredibly well thought out, and the food celebrates the farms surrounding Detroit with dishes that are seasonal, fun, and full of personality.

    We ate tomatoes with stone fruit and ricotta salata; chicken Milanese parm with tomato, fior di latte, and pickled chilies; and then a dish that completely stole my heart: drive-thru hash browns topped with caviar and sour cream. We paired it with a bottle of Hubert Lignier Morey-Saint-Denis, and the evening just kept getting better.

    The biggest surprise was learning that the person guiding us through the wine list was actually the executive chef. His understanding of how food and wine belong together came through in every recommendation. You could feel the soul of the restaurant inside those old white tile walls and next to the original brass fire pole. Call it a wine bar, call it a restaurant — I just call it awesome.

    The next afternoon we headed over to Dearborn, because we absolutely had to visit Al Ameer. Home to one of the largest Muslim communities in America, Dearborn has an incredible food culture, and Al Ameer has been at the center of it since 1989. After earning the James Beard America’s Classic Award in 2016, it has become one of those places everyone should experience.

    Fresh pita hit the table nonstop alongside hummus, baba ghanoush, kibbeh, fattoush, and a spread of salads before we dug into mixed grills loaded with chicken and beef shawarma, kabobs, and kofta. We finished everything with fresh juices, sat back in our chairs, and just smiled. What a lunch.

    That night friends took us to Alpino, a restaurant inspired by the Alpine regions of France, Switzerland, Germany and Italy. Tell me the last time you started dinner with bubbling cheese fondue, bread, apples, potatoes and pickles alongside a bottle of Austrian Riesling…yeah, I thought so. It’s been too long. We followed that with strangolapreti tossed in spring herb butter, ricotta agnolotti with English peas, Wiener schnitzel with morels, house-made sausages and German Pinot Noir. That’s my kind of dinner.

    The following day we gathered at Leña for our Southern Smoke event, sharing a beautiful lunch and talking about taking care of the people who take care of all of us every day. Afterward, we walked over to Lafayette Coney Island, because you can’t come to Detroit without eating one of the city’s iconic hot dogs. Sitting next to its longtime rival American Coney Island, the story of the Keros brothers and their neighboring restaurants is as much a part of Detroit history as the hot dogs themselves. Sometimes you just have to eat a little history.

    Our final dinner was at SheWolf Pastificio & Bar. If you love pasta, this place belongs on your list immediately. They mill their own flour, make every pasta fresh daily, and devote an entire room to nothing but pasta production. It’s obsessive in the best possible way.

    Al Ameer restaurant Dearborn

    Photo by Chris Shepherd

    Al Ameer won an America's Classic Award from the James Beard Foundation.

    We started with an incredible panzanella of local tomatoes, charred focaccia, fermented corn and sheep’s milk ricotta before diving into a beautiful rigatoni amatriciana, sweet corn and ricotta-filled francobolli with pesto Genovese and popcorn, plus an off-menu duck confit pasta finished with Calabrian chile crunch. A bottle of 2017 Cascina Luisin Barbaresco tied everything together and reminded me once again why great food and great wine will always make each other better.

    What I’ll remember most isn’t just the food. It’s the people. Detroit is filled with chefs, farmers, sommeliers, bartenders, and restaurateurs who genuinely believe that lifting each other up is better than competing against one another. Their wine lists are deep, the bars are full of incredible spirits and amari, local farms are celebrated everywhere, and everyone seems invested in making the city better together.

    Sound familiar? It’s exactly what has made Houston one of the greatest food cities in America. Should Detroit be on your dining bucket list? Hell yes. It’s on mine now, and with a quick two-and-a-half-hour nonstop flight from Houston, I’ll happily be back.

    ----

    Want Chris' recommendations for other cities? Ask him by emailing chris@chrisshepherd.is.

    Chris Shepherd won a James Beard Award for Best Chef: Southwest in 2014 and an Impact Award in 2026. The Southern Smoke Foundation, a nonprofit he co-founded with his wife Lindsey Brown, has distributed more than $16 million to hospitality workers in crisis through its Emergency Relief Fund.

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