Flight Club added two large-format items to a menu filled with small plates and shareables. | Photos courtesy of Flight Club.
Social darts concept Flight Club has expanded its menu to include two large-format meals and a craft cocktail list in which each drink is made both with and without alcohol.
The Chicago-based eatertainment chain still offers a wide selection of shareables, small plates and flatbreads to feed groups in the “oche” or seating area surrounding the dart board, but the menu additions are designed to attract non-players who may want to stop by for a quick lunch or drink.
“We got some feedback that there were people who wanted to just come in and sit down and have a meal,” said Jeff Martell, Flight Club’s national director of culinary. “In our Las Vegas location, for example, there are a lot of conventions going on and people can break away for a quick lunch but don’t have time to play darts with a group.”
Martell created two new entrees: a Grilled Chicken Sandwich with arugula, tomato and red pepper aioli on a brioche bun with a side of classic fries ($18) and a Caesar Salad with grilled chicken in two sizes ($11 and $18.) The menu items are also easy enough to eat in the oche for dart players with larger appetites, he added.
Nothing has been eliminated from the menu, with shareables like flatbreads, mini poke tacos, chicken skewers and sliders still group favorites. In fact, Flight Club’s menu is extensive, with more than 20 items including three desserts.
But the drinks side of the menu experienced the most change. “We’ve completely revitalized our cocktail offerings, introducing sophisticated twists on classic flavors that align with the playful and upscale vibe of our venues,” said Martell. “Most importantly, each cocktail has been creatively engineered to offer a mocktail version assuring that those who prefer nonalcoholic beverages can still enjoy the complexity and balance of our craft drinks.”
Flight Club’s drinks can be made with or without alcohol, with prices ranging from $11-$17.
The selection includes eight signature drinks, such as the Ladybird made with rum, hibiscus, lime, watermelon and egg white; Bramble Spritz, a mix of Prosecco, St. Germain, blackberry and lemon soda; Snapdragon with vodka, grapefruit-rose, guava, lychee, lime and dragon fruit; and Espresso Old Fashioned with bourbon, espresso, vanilla and chocolate bitters.
There are also dedicated mocktails, including the Midway Splash made with zero-proof Seedlip Grove 42, pineapple and lemon tonic, as well as a gin and tonic and spritz that use Lyre’s N/A spirits. And beer drinkers can choose from five nonalcoholic brews by brands such as Guinness and Sam Adams.
“We did a lot of rigorous experimentation and focused on preserving the depth and layers of each drink by utilizing fresh juices, house-made syrups and an array of unique nonalcoholic spirits. Our team worked extensively to ensure that the mocktails stand on their own in terms of flavor and presentation,” said Martell.
Flight Club usually does a menu change every six months and Martell expects new cocktails to rotate in as well. He also recently introduced a brunch menu with offerings like Breakfast Sliders, Smoked Salmon Flatbread, Avocado Toast, Churros and four mimosa variations.
Food and drink competition is heating up in the eatertainment sector, with concepts devoted to pickle ball, golf and electric shuffleboard getting as serious about their menus as they are about sport.
Flight Club currently has six U.S. locations with four more expected to open soon, including an outpost in New York City.
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