This weekend we tried out Top Chef finalist Richard Blais‘ new restaurant Flip.
Flip is in kind of a weird location, on midtown Atlanta’s Howell Mill Rd. Situated among auto repair shops and hardware stores, its chic decor definitely stands out. Uber-chic begets an uber wait, and we waited about 45 minutes for a table. However, this is not unusual for a new, smallish restaurant with a famous head chef.
I got the Turf ‘n Earth burger (wild mushroom patty, goat cheese, arugula, white truffle butter) with a side of Sweet Potato Tots, and Mario kept it simple with the Bacon and Cheese (onion, lettuce, tomato, house-made pickles, Benton’s bacon, American cheese, FLIP sauce) and Fries.
That white stuff you see on the side of the sweet potato tots is bleu cheese foam. Huh?! I was wary at first too, but as weird as it was (and more like a mousse than a foam), it actually went well with the tots. On the other hand, I could also eat bleu cheese on almost anything.
So after thoroughly inspecting our burgers and sticking fingers in various sauces, foams, and butters, we took our first bites:
Success! The white truffle butter on my Turf ‘n Earth butter wasn’t very good on its own, but went with the mushroom patty really well. Mario said he would have preferred a thick slice of cheddar cheese instead of American, but overall the burger was good. Also, the buns were delicious!”
For dessert, we had to try the Krispy Kreme milkshake. Made with liquid nitrogen, it came to the table “steaming”:
The first bite sip of dessert:
Another success! A little pricey though, and rumored to contain at least one actual Krispy Kreme donut, so it’s not exactly figure-friendly.
I’m looking forward to visiting Flip again and trying out some more of the interesting burger creations on the menu.