Flight

A flight of sliders at Flight in Patchogue comes on glazed buns stuffed with ground chicken, spicy tuna and Kobe beef topped with melted Vermont Cheddar. 

Flight serves up craft cocktails and a sizeable menu of small plates in Patchogue.

Patrons dine and sip drinks at the bar of Flight in Patchogue.

The dining room at Flight in Patchogue has a rustic, deliberately unfinished vibe.

Executive chef Jason Tepper cooks for Flight in Patchogue.

Flight in Patchogue's lengthy bar menu features flights of wine and spirits, such as this trio of gins with different garnishes.

An elegant charcuterie board of sausages, duck pate, brie and Cheddar comes with apple-cider mustard, spicy jalapeno jelly, pickled red onions and cornichons at Flight in Patchogue.

One of the best dishes at Flight in Patchogue is also one of the lightest: watermelon Caprese with burrata, pistachio oil, micro basil and a blood-orange reduction. 

The "Bad & Bougie Twinkie" at Flight in Patchogue is fried, bisected lengthwise and adorned with strawberries, molten hazelnut chocolate and lavender mint.