Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!  

Flight is a Gastropub located on the Upper East Side, opened in October 2014, by Dermot Kelly (who is also the beverage director), Taukiv Azam and Executive Chef Golam. Although their logo has a wing, this is not a place for the aficionados of aviation, but more for the foodies who would like to enjoy a sampling (a flight) of drinks (beer, wine or whiskey) or food. 

The decor is modern, with a European feel. There is the bar of course that cannot be missed, with its nice lighting:

And the dining room, split into two main sections: the main dining room shown below and the enclosed outdoor café where we had our dinner.

The menu is interesting: Chef Golam mixed classic dishes like fish and chips or onion soup, with others that were elevated with Asian influences like the Thai style meatballs, prepared with lemongrass, garlic,jalapeño, citrus, mint leaves and Thai sauce.

Or the Jumbo crab cake with mango, papaya, pineapple and red onion relish.

If you like spicy food, the Thai style curry chicken is definitely for you. Oh Boy, it is spicy!

The basmati rice helped a bit, as well as the delicious homemade pita that was on the table, or maybe it was the glass of 14 Hands Riesling from Washington state...

We also got to try butternut squash cooked two ways. First was a butternut squash and apple soup that was deliciously creamy and sweet.

And then the lobster ravioli, topped with a shrimp and bathed in a butternut squash and white truffle sauce.

That was an interesting combination as I usually see the butternut squash inside the ravioli, not outside! Staying with the Italian cuisine theme, I loved the wild mushroom risotto that was glazed with some white truffle oil, with just enough of it so we got the delightfully pungent smell without the overpowering taste. 

The last dish I tried (before dessert of course) was the PEI mussels with Thai sauce that was fantastic and so flavorful (interestingly, I learned how to make mussels in Thai curry sauce at The Institute of Culinary Education the day before!).

For dessert, I was impressed to learn that Chef Golam makes all the desserts, as quite a few Chefs are not pastry Chefs and desserts are their weakness. But it was definitely a good way to end the meal. I tried the tiramisu as well as the brown bread ice cream that was a bit addictive. 

This was definitely a good meal. If I had to name my favorite dishes, it would be the meatballs, mussels and the risotto, as well as the brown bread ice cream and its deliciously buttery caramel. My least favorite was the Thai curry chicken that, if not for the spiciness, was missing some depth. But overall, I think that Chef Golam took a risk in trying to craft such an eclectic menu and was able to create successful dishes. Chapeau!

Know that this was a tasting, so the photos do not show a full serving.

Enjoy (I did)!

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