Flight Wine Bar Restaurant

This was our first time at the restaurant. We opted for the three course menu with wine pairing . Though a small restaurant in a gorgeous historical building , they were very busy, with only 2 wait staff, which may explain why our waiter seemed a little frazzled. He took our orders, but was not familiar with a few menu items, as they were specials, so was unable to explain them, or offer any information about them , which really left us guessing. After discussing how the wine pairing was done , we opted to select our own choices from the wine menu. The meal: began with an AMUSE.. a luscious grilled shrimp in bloody orange cocktail sauce ; a great starter ; delicious. For First Course I had the beef carpaccio with quail egg, berries, red onion etc. that was as delicate and tasty as expected. My husband had the house made mozzarella, poached pair, walnuts and baby lettuce. Being we were trying each others choices, I have to say that this salad was perfection! For Entrees , my husband had the highly praised filet mignon, which was cooked to perfection as requested medium rare with perfect accompaniments, and a more than generous amount , given this was a multiple course meal. I chose the lobster fettuccine. The lobster was succulent and delicious, but unfortunately the pasta was over cooked bordering on mush. I wish I had gone with the salmon. Unfortunately, I would not consider their Italian Flight dinner which includes 2 pasta dishes. For Dessert, we tried one of each. The chocolate strawberry mousse tart was incredible,with a fabulous pastry crust. The chocolate tiramisu left something to be desired, as it lacked any hint of espresso. The Wines: we enjoyed all our pairings . The Pinot with our first course was wonderful and the cote de Rhône complemented the filet as did the white Bordeaux the lobster. We went with our waiter’s recommendation, a moscato, with dessert; An excellent, delightful complement. Two comments as to the wine, the portions were a bit scrimpy, more like a tasting rather than a pairing. The reds were way too warm, surprising for a wine bar. Wine temperatures for serving reds are best at between 55’-60’ on average. Overall, we had a lovely evening, and a delicious unrushed meal. We’ll be back.

We enjoyed a nice bottle of wine, the New York State charcuterie board and the fried artichoke hearts on ladies night. It was so delicious!

Food was tasty and services good. Portions a joke. Petite filet mignon approximately 1 and a half inches. Maybe 2oz.. scallops 3 for 50. Eat before you go. Fine dinning in tight quarters and fair atmosphere. Limited menu. Many better options.

Had a wonderful meal. The filet was so tender best I’ve had in a long time. Kevin was our waiter he’s was so nice and considerate the atmosphere was great and so was the ?. We definitely be back.

We had a delicious meal last night. Service was great, ambiance welcoming… and live music! Highly recommend!