Thursday, February 17, 2011

Fresh Ingredients at Flyte: But Does It Matter?

Since Valentine’s Day fell on a Monday, we decided to go out last Friday to celebrate. I wanted to change it up and try a new spot even though a few of our faves featured some tempting menus. I had been to Flyte 2 years ago, but I really can’t remember what I had in a pseudo-chef’s tasting except for a delicious braised short rib. So we decided to try it for Friday.

Full disclosure, we started off on the wrong foot. Flyte’s website advertises a $35 prix fixe 3 course meal to quote “…now available to everyone, any time the kitchen is open!” Wrong! We inquired about it and were told the full menu was the only one available. So that kind of threw us for a loop.

We each started with a cup of soup. My man had the porcini mushroom soup, and I had the pumpkin-apple soup. Both were divine. They were creamy, rich, and flavorful. Mine had some roasted pepitas to add some crunch, too. The accompanying bread made me happy for a few reasons. The rolls were warm, and the slices were slices of brioche. Mmm. Plus, the butter was a sweet cream butter which is a nice change from regular butter.



For the entrees, my man ordered the trout on bok choy in a miso dashi broth. I liked that they poured the broth over it at the table to add that nice sensory element. He devoured it, and he pointed out that he particularly enjoyed the crispy exterior. I ordered the pork cheeks and loin on a bed of farro with mushrooms. I’m not the biggest pork loin fan, but this was tender and juicy. I wish it was just pork cheeks though. I could eat their cheek all day. It was melt in your mouth tender. The farro was a great change from the usual potato side. It was hearty but didn’t put me in a food coma. They were both great because they were seasonal, mine would have been dull and heavy in July. Bok choy looks brighter and crisper in the winter, so it was the right element for the trout.


For dessert, he got the chocolate spice cake, and I got the hazelnut panna cotta. I was a little surprised that the desserts were larger than I anticipated. Each had a similar plating: the main dessert element, a quenelle of ice cream on a bed of a crumbled crunchy element, and some more crunchy bits. My panna cotta was delicious! I liked the little chocolate squares with roasted hazelnuts that came with it, and the chocolate port I drank with it gave a sophisticated take on Nutella. The spice cake was hoovered before I could try a bite, so I’ll assume it was tasty.


Overall, I liked Flyte’s food. It was seasonal, flavorful and fresh. The plating was smart, the little additions actually added to the dish, and their wine list was thorough. The decor was industrial yet upscale done in a way that wasn’t over the top like some places are inclined to go. I just wish that they either updated the website more regularly to prevent false advertising or that their servers could articulate why there was a difference in what is advertised on their site. Other than that one issue, our service was attentive.

Flyte Dining on Urbanspoon

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4 Responses to “Fresh Ingredients at Flyte: But Does It Matter?”

  1. 1

    Ayngelina — February 18, 2011 @ 1:56 pm

    Some restaurants just don´t get it, you piss off customers when they enter the door and they´ll never really enjoy their meal.

  2. 2

    ehalvey — February 18, 2011 @ 3:17 pm

    I just don't understand why your website says one thing, but you're handed something else at the table.

  3. 3

    Beth — February 18, 2011 @ 9:37 pm

    That is very frustrating. If I were you, I'd send them an email and point it out. That needs to be taken off or their site!

    I'm at least happy to hear that your meal was good though :-)

  4. 4

    ehalvey — February 18, 2011 @ 10:23 pm

    I did email them about it. I'm waiting to hear back.

    I'm glad the food was delicious, especially since it was for V-Day :)

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