FLYTE, the pioneering Gulch restaurant and wine bar known for its eclectic menus and extensive wine-by-the-glass program, is turning ten this month. And with that, co-owners Scott Sears and Scott Atkinson are looking to make a few changes, as well as give diners some ways to celebrate.
First, the restaurant is getting a bit of a facelift and remodel. Scott Sear’s brother, Bryan Sears, is helping to oversee the changes, which include updates to the entry, a division of the dining room space and a brightening of the overall restaurant (see renderings below). The work, which will be done on Sundays and Mondays when the restaurant is closed, has already begun, and is planned to be completed by the end of the month.
Then starting on Oct. 11 and running through the end of the month, there will be a special 10th anniversary celebration menu (see below) in addition to the current menu. The new menu will feature some of the restaurant’s greatest hits from over the years, including the buffalo spring rolls and a variety of signature ‘flytes,’ as well a return of the red and white wine ‘flytes.’
And as an added bonus to kick up the nostalgia, original opening executive chef Robert MacClure will be joining current executive chef Chris Stallard in the kitchen on Oct. 11 and 12.
Over the years, the restaurant has had quite a bit of chef talent rotate through its kitchen, including Matt Bolus (executive chef, The 404 Kitchen); John Lasater (executive chef, Hattie B’s Hot Chicken); Tony Galzin (executive chef of upcoming Nicky’s Coal Fired); Luke Williams (sous chef, The 404 Kitchen); Bobby Benjamin (executive chef, Butchertown Grocery in Louisville, Ky.); Erica Waksmunski (pastry director for Parkside Projects in Austin, Tex.); Jen Franzen (director of food service, Turnip Truck); Benjamin Kaminski and Michael Martinez (co-executive chefs, Union Common) and many others.
The Scotts have also had an unusual knack for keeping front of house staff, with a number of current staff members having been there since opening day or joining the team soon thereafter, including manager Will Weisiger, assistant wine director Scott Collins and servers Maggie Angel, Todd Moore and Kinny Littlejohn.