Mains
For the ones who want the whole plate.
Because sometimes flatbread isn't the answer.
A first taste of modern social dining.
Wood-fired flatbreads, generous shared plates, and drinks made for a table that wants to stay a little longer. Explore the food and beverage ideas shaping Urban Flats.
A first look at the food and beverage direction for a concept in development. Selections, ingredients, presentation, and pricing may change.
This preview is not available to order. Final menus and service details will be announced as the project advances.
Wood-fired flatbreads anchor the Urban Flats menu direction, with hand-stretched dough and thoughtful combinations designed for sharing.
Whipped burrata, grilled Georgia peaches, prosciutto di Parma, arugula, hot honey, aged balsamic.
SignatureBlack truffle cream, wild mushrooms, fontina, taleggio, chive, cracked egg yolk.
Mission fig, gorgonzola dolce, caramelized onion, walnut, rosemary honey, sea salt.
San Marzano, spicy soppressata, calabrian chili, fresh mozzarella, basil, chili oil finish.
San Marzano, buffalo mozzarella, sun-ripened tomato, basil, olio nuovo. The classic, done right.
Roasted heirloom carrot, zucchini, pesto base, ricotta salata, pistachio, mint. Vegetarian.
VegetarianBraised short rib, smoked gouda, pickled red onion, arugula, horseradish crème.
Little neck clams, garlic cream, parmesan, lemon zest, red pepper flake, parsley.
Meant for the middle of the table, with sharing at the heart of the concept.
Whipped burrata, olive oil, grilled sourdough, tomato jam, cracked pepper.
Grilled octopus, romesco, fingerling potato, chorizo crumble, lemon.
Yellowfin, blood orange, avocado, chili crisp, sesame, micro cilantro.
Wagyu & pork meatballs, sunday gravy, whipped ricotta, garlic focaccia.
Blistered shishitos, sea salt, lemon, smoked aioli. A vegan variation is being explored.
VegetarianDuck confit, gruyère, apricot mostarda, fried until they beg you.
Substantial, seasonal, and generous. Optional protein additions are being considered for the final menu.
Little gem, salami, provolone, tomato, chickpea, cucumber, red wine vinaigrette.
Charred kale, romaine, anchovy caesar, focaccia crouton, parmesan crisp, lemon.
Farro, quinoa, roasted squash, pomegranate, feta, mint, tahini-lemon vinaigrette.
VegetarianRoasted beets, burrata, pistachio, orange, mint, aged balsamic reduction.
Vegetarian · GFBecause sometimes flatbread isn't the answer.
House pappardelle, slow-braised wagyu bolognese, parmigiano, gremolata.
Whole roasted branzino, salsa verde, charred lemon, blistered tomato, olive oil crushed potato.
Half chicken pressed & roasted crispy, rosemary, garlic, jus, seasonal vegetables.
10oz prime bavette, chimichurri, roasted marrow butter, hand-cut fries.
The one Aaron grew up on. Warm peach cobbler, buttermilk biscuit crust, vanilla bean gelato.
Signature · PersonalEspresso-soaked ladyfingers, mascarpone, dark chocolate, cocoa nib crunch.
Warm olive oil cake, whipped mascarpone, macerated strawberry, sea salt.
Vanilla bean gelato, hot espresso, amaretto biscotti. An optional Frangelico variation is being considered.
Every cocktail on this list has a reason to exist. No overcomplicated garnish, no menu filler.
Bourbon, Georgia peach shrub, lemon, honey, thyme, brûléed peach. Aaron's hometown in a coupe.
SignatureReposado tequila, mezcal float, pomegranate, lime, tamarind, chili-salt rim.
SignatureGin, vodka, Lillet Blanc, orange bitter, lemon coin. Stirred, not shaken.
Rye, demerara, aromatic bitters, orange oil, cherrywood smoke tableside.
Tequila blanco, ruby grapefruit, lime, tajín salt, cava float.
Vodka, cold brew, coffee liqueur, vanilla, three-bean garnish.
Zero Proof is part of the Urban Flats beverage vision, developed with the same care, complexity, and craft as the cocktail direction. A considered selection for the person choosing not to drink.
Non-alcoholic spirits, house-made shrubs, cold-pressed juices, and real technique behind the bar.
Seedlip Spice 94, Georgia peach shrub, lemon, honey, thyme, brûléed peach.
Zero Proof SignatureRitual Tequila Alternative, ruby grapefruit, lime, tajín, salt, sparkling water.
Lyre's Italian Orange, Seedlip Grove 42, non-alcoholic vermouth, orange oil.
Cucumber, mint, elderflower, fresh lime, tonic, soda.
Applewood-smoked peach purée, lemon, rosemary syrup, egg white, soda.
Cold brew, oat milk, vanilla, non-alc coffee liqueur, cocoa dust.
Fresh watermelon, basil, lime, ginger beer, sea salt.
Blood orange juice, rosemary honey, lemon, sparkling water, dehydrated citrus.
Spice 94, Garden 108, Grove 42. The originals: botanical, complex, not sweet.
Italian Orange, Amaretti, Dry London Spirit, Coffee Originale. Built for classics.
Ritual Tequila Alt, Ritual Whiskey Alt, Aplós Calme & Arise for adaptogenic evenings.
Seasonal juice combinations under consideration include green apple, celery and mint; beet, carrot and ginger; and pineapple, turmeric and lime.
Fever-Tree, Q Mixers, Boylan. Ginger beer, elderflower tonic, grapefruit soda.
A locally inspired kombucha selection is being explored.
San Pellegrino, Acqua Panna, Topo Chico, Perrier. Still, sparkling, salty.
A focused wine direction, from natural to classic. Final wine selections will be announced with the opening menu.
Prosecco, Cava, Franciacorta, grower Champagne. Champagne selections and serving formats remain in development.
Loire Sauv Blanc, Sonoma Chardonnay, Provence Rosé, Alto Adige Pinot Grigio, Verdicchio.
Willamette Pinot, Napa Cab, Tuscan Sangiovese, Rioja Reserva, Barolo, Syrah.
Local Nevada IPA, Pilsner Urquell, Peroni Nastro Azzurro, Guinness. Non-alcoholic beer selections are planned.