From Beer and Wine to Culinary Adventures: The Rise of Food Flights You Need to Try

The airline industry is facing challenges, but there’s a delicious trend lifting spirits in restaurants: food flights. These mini tastings offer diners a variety of small dishes or ingredients, creating a fun dining experience.

Food flights started gaining popularity when chefs began showcasing multiple versions of a single dish or ingredient. For example, egg flights surged by 496% in 2024, as home cooks experimented with creative takes on deviled eggs. Restaurants noticed this trend and are now offering eye-catching combinations to attract customers.

Ming-Tai Huh, an expert in food and beverage at Square, highlights how restaurants are innovating with their menus. “They need to stand out and invite more people in. Food flights allow diners to taste different dishes and maybe find a new favorite they’ll come back for,” he says. This is especially powerful in the age of social media, where visually appealing meals can quickly grab attention online.

Debby Soo, CEO of OpenTable, also sees a shift toward experiential dining. She notes that personalized offerings bring diners memorable moments, making food flights the perfect addition to a restaurant’s menu.

Some chefs, like Adam Dunton at Litchfield’s in Phoenix, elevate classic offerings through creative presentations. Dunton serves a butter flight, featuring different flavored butters that visually pop on the table. “We always aim for diverse flavors so that people can enjoy a variety,” he explains. His loyal customers often come back for this unique experience.

In New York, Carta Wine Bar pairs wines with a selection of cheeses and dips, while Brooklyn’s Frankie’s Spuntino serves a mozzarella flight that captivates cheese lovers. Co-owner Frank Falcinelli emphasizes variety, “There’s no such thing as too much mozzarella,” he says, as he encourages diners to compare the different styles of mozzarella.

Chef Mohamed Alkassar from Miami’s Paya has taken inspiration from his childhood, serving whimsical Jell-O shots in baby fruits. This playful nod to nostalgia has become a hit among diners looking for something both fun and unexpected.

At Travesía in Los Cabos, chef Gustavo Pinet draws on the diverse backgrounds of his staff to craft a signature taco flight. “We’ve got cooks from almost every state in Mexico, each bringing their hometown flavors,” he shares. His flying taco presentation educates diners about authentic Mexican cuisine, moving away from typical Tex-Mex dishes laden with cheese.

The taco flight features traditional dishes alongside unique twists, like a deep-fried oyster on jicama. Pinet is passionate about preserving authentic flavors while offering creative bites that surprise diners. “Food flights are endless in their possibilities,” he notes.

This growing trend highlights restaurants’ creativity and highlights the joy of sharing a meal. Diners are increasingly looking for interactive and memorable dining experiences, and food flights are delivering just that.



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