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 guinea hen, then on to an eclectic cheese plate or a flight of seasonal sorbets. 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.
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.