Condiment Flights Take the South by Storm

Creative chefs across the region are offering edible medleys that let diners customize each bite.

Published on Feb. 10, 2026

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Condiment flights, where restaurants offer a selection of three or more sauces and dips for diners to sample, are the latest food trend taking the South by storm. This format allows customers to personalize their meals and explore new flavors, from spicy to sweet to savory. Popular condiment flight destinations in the region include Sho Pizza Bar in Nashville, Keipi in Greenville, South Carolina, and Spare Birdie Public House in Cedar Park, Texas.

Why it matters

Condiment flights feed into the growing consumer demand for bold, adventurous flavors and the ability to customize their dining experiences. This trend also resonates on social media, where the "maximalist nature" of these flights showcasing diverse tastes appeals to younger, flavor-curious diners.

The details

Condiment flights are an extension of the popular flight trend seen with beverages like wine and coffee. Restaurants are now offering flights of sauces, dips, and other condiments that allow diners to sample multiple options and find new flavor pairings. These flights are easy to prepare, affordable, and can have a big impact on the overall dining experience.

  • The condiment flight trend has been spotlighted in 2026 food trend reports as a growing category.

The players

Andrew Freeman

Founder of the boutique marketing and public relations firm af&co. and the co-founder of creative agency Carbonate.

Sho Pizza Bar

A Nashville, Tennessee restaurant known for its neo-Neapolitan pizza and condiment flight featuring miso ranch, Calabrian chili honey, and stracciatella cheese.

Keipi

A Greenville, South Carolina restaurant and gathering space that offers a condiment flight with Georgian-inspired dips like adjika, satsebeli, Georgian Pesto, and Tsakhton to accompany its signature Georgian Fries.

Spare Birdie Public House

A restaurant and entertainment venue in Cedar Park, Texas that serves a dip trio flight with options like guacamole, queso, and hummus.

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What they’re saying

“We know that younger consumers are more flavor-curious than their parents, and are actively seeking new bold adventures on their plates. These flight formats satisfy that curiosity and prevent FOMO.”

— Andrew Freeman, Founder, af&co. and Carbonate

The takeaway

Condiment flights allow diners to customize their meals, explore new flavors, and share an interactive dining experience. This trend taps into growing consumer demand for bold, adventurous tastes and the ability to personalize their plates, making it a hit across the South and beyond.