About this Business
From Our Editors
Flyte World Dining and Wine does not take the term "farm-to-table" lightly—just look at the list of farms it works with. Not only do Flyte's chefs source everything from eggs to grits from nearby growers, they're on a first-name basis with the farmers. Foraged goods come from Carrie at CC Gardens, aged goat cheese comes from Jim and Gayle Tanner at Bonnie Blue, and beef comes from the Cherry family at Bear Creek.
All the seasonal variety makes for a vibrant menu that chefs tweak as often as once a day. A simple dish of beets and chevre might lead into seared scallops and bacon-braised red cabbage, then on to an eclectic Cheese Flyte or brown-butter financier cake with roasted peaches. Flyte co-owner and wine director Scott Sears curates an award-winning wine list, which encourages guests to abandon the familiar in favor of eclectic wines from around the world. Tables needn't purchase a whole bottle or sleep overnight in the wine cellar to get the full experience—most wines are available by the glass.
The world-renowned ZAGAT publication includes Flyte among “Nashville’s Best Restaurants” [Food 27, Decor 24, Service 26 (out of 30)], “Nashville’s Best Restaurant Service,” “Nashville’s Most Popular,” "Nashville’s Best American Restaurants,” and “Nashville’s Best Wine Lists.” Gayot ranks Flyte in its “Top 10 Nashville’s Best Restaurants” list and as a “Hot 10 Nashville Restaurant.” Flyte is also the winner of several OpenTable “Best Of” awards, the recipient of multiple local accolades and received the Wine Spectator’s 2015 Award of Excellence.
Flyte's dining room encourages a leisurely pace, but those who'd rather bite into some snacks can take to the lounge. There, pepped-up bar foods such as pad-thai popcorn and buffalo cauliflower complement an array of craft beers.