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Slider & Flight is NOW OPEN! A family friendly Sports Bar & Grill in Lutz, Fl. From our 14 different sliders including Wagyu Beef, jerk Chicken, Brown Butter Lobster Roll, Florida Gator and Blackened Grouper we have 214 different sliders in all but our menu is much more diverse than that. Black Angus Steak, Beer Mac & Cheese, Fry Flights including our Churro Fries, Drunken Fish n’ Chips and our A.I. Garlic Noodle Bowl with choice of multiple protein options and so much more! For the bar we have 50 bourbons all available in custom flight options, 7 wines on tap, 25 beers and an amazing array of Zero Proof options, we even have Root Beer on tap! 30 TV’s, 2 video walls, patio games complimentary and 7 days a week Happy Hour! Check us out!
Address and Contact Information
Address: 3973 Van Dyke Rd, Lutz, FL 33558
Phone: (813) 876-4804
Website: https://sliderandflight.com/
Menu Photos
Order and Reservations
Order: Order online
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Slider & Flight | Sports Bar & Grill in Lutz | 3973 Van Dyke Road …
Slider & Flight Lutz · 3973 Van Dyke Rd Lutz, Fl 33558 (813)876-4804 · Hours of operation · 11am – 11pm Mon-Thurs 11am – 12am Fri-Sat · Amenities · Dining Room – Bar …
Slider & Flight | Toast
A one of a kind Sports Bar & Grill for all ages! Location. 3973 Van Dyke Road, Lutz, FL 33558. Directions …
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Slider & Flight . 132 likes · 95 talking about this. NOW OPEN in Lutz, Florida Slider & Flight (S&F), brings a new kind of Sports Bar & Grill to the…
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Reviews
Law Offices of Gary De Pury, P.A.
I went in hopeful. I left confused, underwhelmed, and newly aware that bacon—when reduced to a 1×1-inch square—can become entirely theoretical and flavor-neutral.
Let’s start with the menu. The photos show three sliders. What you actually get is two sliders and a side, but only if you order something called a “flight.” Sliders can be ordered à la carte, but that information is presented the way arbitration clauses appear in terms and conditions: technically there, but only if you’re actively hunting for it.
It was Saturday afternoon and the restaurant was almost empty. I parked directly in front of the door, which is never a great sign. In my experience, restaurants get great food or great parking—rarely both—and this place had parking utopia, which should have been my first clue.
Service was impressively slow given how few people were there. Our waitress wasn’t rude; she was simply absent, physically and spiritually. At times I genuinely wondered whether we had been seated in her section or merely imagined. Checking on the table seemed optional, like a side quest she chose not to accept.
Drinks were overpriced and disappointing. I ordered a Bacon Maple Old Fashioned and received a glass of whiskey with a large ice cube and a maple sugar rim. That’s not an Old Fashioned—that’s whiskey in cosplay. No muddling, no bitters, no citrus—just vibes. Somewhere, a cherry and an orange peel died for nothing. I’ve since concluded the “bacon” flavor likely came from the drink being served within a few feet of bacon, a bold new mixology technique best described as osmosis. (They did get the ice cube right.)
Now to the slider. Please see the photo. The bacon was roughly 1 inch by 1¼ inches, placed as if the kitchen feared it might overpower the dish if given any more surface area. This wasn’t bacon as an ingredient; it was bacon as a reference. A garnish. A suggestion. A philosophical nod to pork rather than an actual topping.
Food took a long time—not forever, just far longer than expected in a near-empty restaurant. As we were leaving, the mystery was solved: the entire kitchen staff was outside smoking, positioned directly at the back door. Convenient for them, and apparently for the exhaust fans, which seemed committed to drawing that smoke back inside for diners to enjoy as an unofficial side.
I’m normally a generous tipper; 25% is my baseline. I tipped 8%, not because of the food, but because the service operated in the same time dimension as the smoke breaks, where urgency appears to violate natural law.
To be fair, the food tasted okay. Nothing offensive, nothing memorable—just competent. The problem is portion size and pricing. This restaurant seems to believe it’s operating in South Tampa or Miami Beach, while remaining firmly in Lutz, where value still matters and food is expected to exist in more than conceptual quantities.
This concept might work in trendier markets where interpretive proteins and tiny portions are part of the experience. But this is Lutz. This used to be a sports bar. People here want beer, football, and burgers—not sliders with a moral alibi.
This review reflects my personal experience during a single visit and represents my opinion only. Others may have had different experiences.
… moreLet’s start with the menu. The photos show three sliders. What you actually get is two sliders and a side, but only if you order something called a “flight.” Sliders can be ordered à la carte, but that information is presented the way arbitration clauses appear in terms and conditions: technically there, but only if you’re actively hunting for it.
It was Saturday afternoon and the restaurant was almost empty. I parked directly in front of the door, which is never a great sign. In my experience, restaurants get great food or great parking—rarely both—and this place had parking utopia, which should have been my first clue.
Service was impressively slow given how few people were there. Our waitress wasn’t rude; she was simply absent, physically and spiritually. At times I genuinely wondered whether we had been seated in her section or merely imagined. Checking on the table seemed optional, like a side quest she chose not to accept.
Drinks were overpriced and disappointing. I ordered a Bacon Maple Old Fashioned and received a glass of whiskey with a large ice cube and a maple sugar rim. That’s not an Old Fashioned—that’s whiskey in cosplay. No muddling, no bitters, no citrus—just vibes. Somewhere, a cherry and an orange peel died for nothing. I’ve since concluded the “bacon” flavor likely came from the drink being served within a few feet of bacon, a bold new mixology technique best described as osmosis. (They did get the ice cube right.)
Now to the slider. Please see the photo. The bacon was roughly 1 inch by 1¼ inches, placed as if the kitchen feared it might overpower the dish if given any more surface area. This wasn’t bacon as an ingredient; it was bacon as a reference. A garnish. A suggestion. A philosophical nod to pork rather than an actual topping.
Food took a long time—not forever, just far longer than expected in a near-empty restaurant. As we were leaving, the mystery was solved: the entire kitchen staff was outside smoking, positioned directly at the back door. Convenient for them, and apparently for the exhaust fans, which seemed committed to drawing that smoke back inside for diners to enjoy as an unofficial side.
I’m normally a generous tipper; 25% is my baseline. I tipped 8%, not because of the food, but because the service operated in the same time dimension as the smoke breaks, where urgency appears to violate natural law.
To be fair, the food tasted okay. Nothing offensive, nothing memorable—just competent. The problem is portion size and pricing. This restaurant seems to believe it’s operating in South Tampa or Miami Beach, while remaining firmly in Lutz, where value still matters and food is expected to exist in more than conceptual quantities.
This concept might work in trendier markets where interpretive proteins and tiny portions are part of the experience. But this is Lutz. This used to be a sports bar. People here want beer, football, and burgers—not sliders with a moral alibi.
This review reflects my personal experience during a single visit and represents my opinion only. Others may have had different experiences.
Mike Penninger
I’ve been there a few times. We had the wings 3 different times. Twice, they were cooked perfect; crispy and moist. The other time, they were smaller wings and dried out. We had the nachos and was not a fan. The meat topping was some kind of glazed or bbq jerky or something. I would prefer a chili or other type protein. Also, add more layers of toppings. We had the sliders a couple times and they were delicious, served with crispy fries.
We caught their happy hour last visit and it had some good specials. The bourbon flight and beers paired well.
I would recommend this place, but can’t give the nachos my thumbs up. Everything else is worth the trip and service at the bar was outstanding.
… moreWe caught their happy hour last visit and it had some good specials. The bourbon flight and beers paired well.
I would recommend this place, but can’t give the nachos my thumbs up. Everything else is worth the trip and service at the bar was outstanding.
Mike Leasure
Our waiter was outstanding. He was attentive and friendly. Food was just ok. Dont order the churro fries. They are not churro fries. They are cinnamon sugar potato fries. Not the same thing and for sure not as good. They had a 3 man band playing the night we were there. The band played the same song twice in the hour we were there and did not know any songs that other diners requested. The rest of the atmosphere is a sports bar theme and what you would expect in that setting.
… moreKristen
This food was incredibly delicious! There was a bit of a wait with no acknowledgement at the door until there was quite a few people standing there. But once we were seated, we had quick service with amazing food. My husband and I would definitely eat here again.
… moreKohl Schultz
What a great experience at Slider and Flight! We started lunch with the Fry Flight (a must). The root beer in the frosted mug was a great touch. Then everything from the sliders to the salads were all fantastic.
The atmosphere was great, music was perfect and the games out on the back patio were a great addition during the short wait for our food.
We even got to meet the owner at our table. What a friendly guy that cares about the patrons at his restaurant and makes you feel like fast friends right away. We will definitely be back!
… moreThe atmosphere was great, music was perfect and the games out on the back patio were a great addition during the short wait for our food.
We even got to meet the owner at our table. What a friendly guy that cares about the patrons at his restaurant and makes you feel like fast friends right away. We will definitely be back!
Shane Davis
Place is amazing. Our server Renee was fast and friendly. Food came out quick and everything was delicious. I highly recommend the steak quesadilla! Also the volcano shrimp salad was phenomenal. Will definitely be back soon.
… moreWill Glass
It is better then the last place in this space but still falls short. Dont expect much. It’s hard to find help and do anything outside of Sysco or Gordon Foodservice for example. Y’all should really take the Dr Pepper Steak off the menu.
… moreKelly Solberg
Really impressed with the new concept as I share the disapointment others have had with past restaurants in this particular location. I definitely find the new restaurant to be a significant improvement with a laid back and family friendly atmosphere. The new menu has a ton of options including a unique focus on a wide range of sliders to mix and match, with options both classic and unique, as well as plenty of options for me as a vegetarian, without having to make any substitutions or special requests. With so much still to try, it definitely requires a few visits.
… moreTrey Hayes
Haven’t been on this side of lutz in a while and saw that this place just opened not too long ago, so I figured my family and I would come in to give it a shot, And I gotta say we were blown away. There’s so many options for sliders and the haystack onions were delicious. They also have a lot of zero proof cocktails, but then offered an old-fashioned flight that was very delicious and well executed! I would definitely be going again soon!!
… moreWes Cook
Only had appetizers but they were amazing and I can’t wait to come try more of the menu.
… more