Downtown’s Flight Restaurant and Wine Bar has added something new to its midday menu with daily chef’s plate lunches.
Chef-partner Joshua Perkins is introducing weekly Southern-flavored specials like fried chicken, seasonal vegetables and home-style desserts.
It harkens back to the concept of a traditional Southern meal. Flight guests will get a choice of one meat, two sides and a soup, salad or dessert with each chef’s plate.
Mondays will offer veal scaloppini as the meat offering. On Tuesdays it’s fontina-and-spinach-stuffed meatloaf, followed by buttermilk fried chicken on Wednesday, crispy Atlantic flounder on Thursday and black Angus prime rib on Friday.
Sides range from praline sweet potatoes to fried okra and squash casserole.