A modern burger boutique in West Atlanta that features re-imagined hamburgers with toppings ranging from the routine to the unusual. Sides also run from the common to the creative, and shakes include flavors like Krispy Kreme.
I used to love it; no more. See why at:
http://3nosh.com/flip-burger-boutique-atlanta-westside/
Perhaps I went on a bad night I went to Flip last Saturday with a group friends after reading great reviews. We were a large group for the location which has very few tables. After an hour and a half wait we had 2 friends to join us when we were seating the "host" came over and told us we had more people than originally reserved so they could not serve us! Which was crazy and there was room at the table, after waiting so long we did not move and the "host" changed his mind and decided that since we all had chairs we could eat! (Terrible service-not just us he was rude to so many people waiting in groups as small as 2 and a big as 12!) The menu is cool, hip, fun and the burgers are tiny but tasty, the fries are a terrible greasy mess (think the Varsity quality), the atmosphere is nice, parking is free, the drinks are lovely, but the service is so bad and the place is so small you will be waiting a long time for a table and when you finally get your plate you will think why am I paying 12 bucks for a oversized Krystal. I understand the hype I tend to enjoy trendy restaurants but I would just avoid Flip at least on the weekends, or at night, or any time when there are more than 4 people eating...ok maybe just avoid all together
Kitchen cranks out a consistent, fun, quality product. If you can't find your waitress she is out back getting high. Hostesses-hosts - you are not cool just because you work in a hot place - no need for the attitude. Would be great to see how much better the service could be if the front of the house staff was quality.
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Burrowed into the weirdness that makes up the stretch of Howell Mill Road between I-75 and the Atlanta Waterworks, Barry Mills’ mod house of burgers, Flip, has a bar packed three-to-four deep, and the dining room is turning tables faster than the cooks can flip the burgers onto their buttery brioche buns. Everything here, from the name to the playful faux-French frames around the flat screen TVs is fun. Especially the burgers. Well, that is save for one thing: The title “creative director” for chef Richard Blais seems a bit stuffy for the guy who introduced Atlanta to liquid nitrogen and frozen Coca-Cola rocks. (Full review)