With Flight plans in place, all systems are go and the sky is the limit for this growing restaurant group with four locations in the Bay Area, and helping the company to open its fifth location in Las Vegas later this year.
Starting on March 13, you can meet Chef Kyle Kingrey and try many of his new menu items, including his shareable entrees like Salt and Pepper Chicken, 12 oz. Prime NY Strip Steak and Smoked Paprika Salmon, among others. The cost is only $69 per person, including tax and gratuity.
The first meet and greet tasting was held on March 13 at the Flights in Campbell with subsequent ones scheduled for March 27 at the Flights in Burlingame and April 10 at Flights in Los Gatos, all starting at 7 pm. The new menus are in effect now in Campbell and Mountain View, while the others will be unveiled in Burlingame on March 27 and in Los Gatos on April 10.
Kyle Kingrey, the former Corporate Chef to Chris Santos and Tao Group, as well as the opening chef at Lavo restaurant in Las Vegas is joining forces with Alex and Sarah Hult, the co-owners of Flights to re-invent and further develop the company’s food and bar menus.
It’s an exciting opportunity for Kingrey, he said, with new concepts and approaches to casual dining presented in a fun and creative way. “I’ve taken the menu and got it flying in a different direction. Over the next two months, we will be unveiling our new items one location at a time. We’re still going with the smaller plates featuring three versions of each item, but we are also creating several main entrees that are designed for diners that want more of one particular item. Everything is still going to be ideal for sharing, in order to stay true to our theory of group dining.”
Another significant change to the Flights menu will be the implementation of brunch dishes as well as traditional lunch items that can also be available all day, Kingrey explained. “In Silicon Valley where things move fast, we will be featuring items like a delicious Chipotle Burger, Truffle Grilled Cheese and other healthy options, such as salads topped with grilled chicken breasts, Ahi tuna, BBQ shrimp or king salmon.”
Kingrey began his culinary career in the kitchen at the age of 16 as a dishwasher and prep cook in Asheville, NC, before becoming the line cook at Beno’s Cabin in Beaver Creek CO. By the age of just 20, Kingrey had refined his craft under such accomplished chefs as Hans Lentz, Jurgen Knorr and Francois Ternes.
At 25, Kingrey assumed his first Executive Chef position for the opening of Mountain Air Country Club in the mountains of North Carolina. After stints at Starr Boggs in Westhampton Beach, Villa Madeleine in St. Croix USVI, and The Buccaneer Resort, Kingrey moved to New York City where he landed a job as a Chef/Partner at Vespa and Bar Vespa.
After debuting Vespa to 5-star reviews in 2008, Kingrey helped to open Lavo at the Palazzo, followed by the M Resort and then Fornelleta at the Borgata in Atlantic City. He then worked with Chris Santos to open Vandal NYC and Beauty & Essex in Las Vegas and Hollywood.
In 2013, Kingrey joined the Thomas Lee Management Group as a consultant for Seven Stars Resort in Turks & Caicos and subsequently returned to Beauty & Essex four years later to oversee the restaurant at the Cosmopolitan in Las Vegas and Hollywood.
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