I had always wanted to try Flyte. The menu looks adventurous, full of fresh, creative options, and the wine list is full of things I have never tried. The times we have had available in Nashville are Sundays and normally Flyte isn't open. We were fortunate that they made an exception for Valentine's Sunday this year. 

Highlights of our dinner, chosen from a set menu, included items from several courses. I particularly enjoyed the duck "ham" and fig chutney from the first course selection and the Brussels leaves in the vegetarian entree. The caper-raisin jam and eggplant crumble, which were an entree accompaniment to the fish selection, were outstanding, offering contrasting flavors without being overly complicated. The coconut lemongrass sorbet at dessert was outstanding. 

For wines, I became a fan of the 2007 Foris Gewurztraminer and the 2003 Contore di Castelforte "Donna Maria". The 2007 Pirie "South" Pinot Noir from Tasmania was also a highlight and paired perfectly with a hearty, healthy veggie dinner accented by squash and ginger. 

The really interesting thing about this dinner at Flyte was the chef's choice of plating. At times, I wanted to ask the chef, and I did ask the server once, what the intent was. Lovely in composition, showing energy while allowing each component to express itself, I wasn't always sure what to put with what. I compare it to modern, abstract art without an artist's statement. It was beautiful and tasty, but at the same time encouraged conversation between the server, Joe and myself regarding how best to eat what was placed before us. 

I asked a group of people I ate with the other night about "abstract" plating. Did they feel that the chef should provide a statement of intent or is it up to each diner to interpret the dish themselves? The majority of the table, which included an interior designer, producer, film maker and myself, agreed that self-expression as a creative, which a chef certainly is in my opinion, is part of the art form and that it is up to us, as the diner, to partake in the creation and interpret it with all our senses- sight, taste and touch. Interesting...

Theses plates served at Flyte were thought provoking, visually interesting, and mighty tasting to the tongue.  If you're in to modern art for the palette, try Flyte in Nashville and enjoy the creativity.

Let me know how you feel about your edible modern art whether at Flyte or somewhere else!