A friend and I visited Flyte World Dining and Wine during Restaurant Week. Last September. Hey, sometimes it takes me a long time to write about things. We specifically chose Flyte because their Restaurant Week menu said “vegan options available.” Vegan options available?! Sign me up!
Besides having great food, Flyte is a beautiful restaurant space. The lighting is not so dim that you can’t see but not so bright that it doesn’t feel cozy. Exposed beams and pipes lend an industrial feel, and striking artwork adorns the walls. Breaks in the warmly hued walls reveal bare bricks. Seriously, this place is lovely.
After being seated, we informed our server that we were both vegan. The server was very knowledgeable and knew exactly which menu items were appropriate for us. We were both surprised when, after ordering, we received the amuse bouche pictured above. I mean, really, vegan amuse bouche? Clearly, this place was class all the way.
What you see here is a simple but very delicious salad. Mixed baby greens and tomatoes are served on top of a pile of pesto. Vegan pesto. Pesto sans cheese. I could hardly believe my good fortune. A few pine nuts are hanging out on the margins for good measure. Also, in the top right? Yeah, I have three glasses of wine. That’s because Flyte is known for its flights (get it? get it?). You can choose from all sorts of flights of three, like French whites, Spanish reds … you get the idea. I’m a sucker for any kind of “sampler” so I was sold on the idea.
My dining companion and I ordered exactly the same thing for all courses. Up until this point, our food had been identical. When our entrees came out, they were slightly different. Our server informed us that the chef had prepared our entrees differently so we would have some variety. We both had the stuffed poblano pepper, but one was baked and one was fried. They don’t look so different in the photos, but they certainly had different flavors and textures. I was presented with the baked version and my friend was presented with the fried version, but we ended up swapping.
What we have here is a giant poblano pepper stuffed with tasty things that you can’t really see (corn, beans, spices, goodness) served atop a grain whose name I cannot recall, delicious sauce, and a vegetable medley of zucchini, squash, and bell pepper. This is an entree that was creative, bursting with flavor, and more than filling. This is an entree that features vegetables as the main event and not just a side. This, my faithful readers, is the gold standard in vegan fine dining.
Dessert was, appropriately, a “Flyte” of three refreshing sorbets. Berry, blood orange, and lemon sorbets brought a refreshing end to the meal. The blood orange was my favorite.
As soon as money starts growing on trees, I’ll be back to Flyte. I’m exaggerating a bit about the price–it’s not exorbitantly expensive, but it’s a little out of my grad-student I-eat-a-lot-of-peanut-butter price range. The next time Restaurant Week rolls around, you should absolutely make reservations for a $30.11 prix fixe world of awesome. And, you know, think about treating your favorite vegan blogger.
Flyte World Dining and Wine
718 Division Street
Nashville, TN 37203