Tasting flights aren’t just for wine anymore.
The migration began with other drinks, and we started to see flights of beer, whiskeys, and tequila, often served on wooden pallets with cutouts to hold all the little tasting glasses. Now they’re showing up all over the menu, at any meal and every course. There are tasting flights of country ham at breakfast, lamb flights for dinner, and flights of cheesecake for dessert. And of course that gravy flight, so suitable at any time of day.
A flight is not just so many small plates.
It’s meant to be a progression of tastes that’s presented to allow for sampling and comparison. The selection should be deliberately chosen to show depth or breadth, to highlight differences or to emphasize similarities within a category. Traditional wine flights are often vertical tastings of different vintages of the same wine, or horizontal tastings of a certain vintage from different wineries. A cheesecake flight might offer tastes of cakes made from goat, cow, and sheep’s milk, while a chocolate flight could start you with a sweet and mild 60% cocoa Dominican Republic, move on to a smooth 72% Ecuadorean, and then contrast those against an earthy, cocoa-heavy 85% African blend. Whatever the category of food or beverage, a flight should always be constructed with a guiding discipline.
Here are some of the more interesting flights we’ve found:
Experience the full range of sweet and savory playing off the egg-battered challah of the French Toast flight at Chicago’s Batter and Berries.
New Orleans’ R’evolution Restaurant explores the seven nations that settled Louisiana (Native Americans, French, Spanish, Germans, English, Africans, and Italians) with a flight of seafood stews including French bouillabaisse, Spanish zarzuela, and Tuscan cacciucco.
You’d break the bank trying to taste your way through the luxe steakhouse menu at Philadelphia’s Barclay Prime, but the flight of NY strip steaks lets you compare and contrast among prime examples of wet-aged, dry-aged, and wagyu beef.
A flight of popsicles is appropriately the only dessert offered at Brooklyn’s street-food-themed Nightingale 9.
The menu at Ray’s and Stark Bar explains its water flight thusly: Martin Riese, General Manager and Water Sommelier of Ray’s & Stark Bar, has curated a water selection that demonstrates the difference in taste between twenty different waters sourced from various regions of the world. Terroir affects water just like wine. Let us take you on a global journey of water. You have my permission to roll your eyes at this thankfully only-in-Los Angeles phenomenon. Oh, and that global journey of water will run you $12 for three three-ounce pulls of the tap.
And about that gravy flight, you’ll find it at Biscuit Head in Asheville, North Carolina. The ‘big as a cat’s head’ biscuits are paired with a rotating menu of gravy specials plus the standard lineup of sausage, espresso red eye, sweet potato coconut, smoked tomato creole, and vegetarian seitan gravy. $7 gets you three bowls of three gravies. And there’s not a gravy sommelier in sight.