Snake River Farms Wagyu, brie, melted onion, red wine jam
angus beef, pulled brisket, apple fennel slaw, bourbon peach bbq sauce, smoked mayo
chicken fried chicken, b&b pickles, spicy duke's mayo
angus beef, emmi roth buttermilk bleu cheese, caramelized onions, soy truffle vinaigrette, frisée, pickled shallots, red wine jam
authentic Japanese Kobe (Grade A5 - highest rating), smoked gouda, bacon jam, swiss chard, smoked mayo, quail egg
buttermilk battered Caribbean butterfish, mango salsa, iceberg lettuce, cajun mayo
angus beef, avocado, cilantro-lime mayo, queso fresco, pico de gallo
monterey cheese, crushed avocado, tomato, alfalfa sprouts, pomegranate ketchup
blackened shrimp patty, tempura fried lemon, shredded iceburg, tomato, cajun-aise
chickpea, arugula, cucumber, pickled beets, red onion, tzatziki yogurt spread
angus beef, braised pork belly, brussels kimchi, lotus root, teriyaki sauce
angus beef, fresh mozzarella, heirloom tomato, basil pesto, balsamic reduction, micro basil
southern fried chicken breast, b+b pickles, spicy duke’s mayo
8oz bison patty, bibb lettuce, tomato, cheddar cheese, caramelized onions, bacon, fried egg, flip sauce
border springs lamb, feta cheese, arugula, tzatziki, cucumber, olive mint relish
fauxlafel
blt wedge
nitrogen milkshakes
raspberry moscow mule
Porter Ale Onion Dip
Buttermilk Ranch
raw hand cut tuna, asian pear, pine nut, julienned vegetables, avocado, mango, spicy mayo
Smoked Mayo/Ketchup
Beer Mustard
Coffee BBQ Spice, Blue Cheese Dressing
bacon and ginger
cilantro lime mayo, pico de gallo
beef fat fries, cheese curds, chorizo gravy, fried egg
olive oil, lemon zest, parmesan cheese
Burger of the Month - Something Burger
Beet + Goat Cheese Salad
Turtle + Candied Pecan Milkshake
Raspberry Moscow Mule
grilled chicken breast, faro, quinoa, baby kale, tomato, cranberry, grilled pear, cucumber, fresh herbs, cranberry basil vinaigrette
Romaine, grana parmesan, crushed pita chips, smoked caesar dressing, grana parmasean cheese
Iceberg wedge, bacon crumbles, grape tomatoes, celery, bleu cheese dressing
Arugula, trail mix, citrus vinaigrette
grilled chicken breast, mixed greens, celery, red grapes, apple chips, candied pecans, Emmi Roth blue cheese, honey dijon dressing.
Beet + Goat Cheese Salad
the stack burger
Turtle + Candied Pecan Milkshake
Raspberry Moscow Mule
Turtle + Candied Pecan Milkshake
Beet + Goat Cheese Salad
the stack burger
Raspberry Moscow Mule
russian standard vodka, raspberry, st. germain, ginger beer
absolute ruby red, agave nectar, fresh lemon, cilantro, blueberries
absolute citron, jack daniels whiskey, lemonade, lemonhead
clyde mays alabama whiskey, peach syrup, sweet tea, mint, lime
el jimador blanco tequila, kings ginger liquor, agave nectar, lime
parrot bay rum, pineapple juice, mint, lime
tanqueray gin, st. germain, lemon, peychaud bitters, orange bitters, basil
cucumber infused vodka, cucumber juice, gekkeikan sake
absolute mango, mango puree
infused white wine and seasonal fruits
infused vodka rum, fresh seasonal fruits, soda
Raspberry Moscow Mule
Turtle + Candied Pecan Milkshake
Beet + Goat Cheese Salad
the stack burger
Mon - Thurs: 11am -10pm
Fri - Sat: 11am - 11pm
Sun: 11am - 9pm
For Daily Happenings:
Compliments and comments – we would love to hear from you!
Mon - Thurs: 11am -10pm
Fri - Sat: 11am - 11pm
Sun: 11am - 9pm
For Daily Happenings:
Compliments and comments – we would love to hear from you!
The Summit Shopping Center
220 Summit Blvd, Suite 140,
Birmingham, Alabama 35243
205.968.2000
Compliments and comments – we would love to hear from you!
4111 Charlotte Avenue
Nashville, Tennessee 37209
(615) 454-2917
Mon-Thurs: 11am - 10pm
Fri-Sat: 11am - 11pm
Sunday: 11am - 9pm
For Daily Happenings:
Compliments and comments – we would love to hear from you!
Leave your typical burger joint notions at the door. We take the American classic and flip it on its head to deliver a unique culinary experience on a bun.
FLIP is all about creating a modern, imaginative, chef-driven dining experience that gives all your senses a night out.
It starts with the food. Our signature black angus blend beef burgers are hand made and carefully sourced, as is our locally-farmed pork and sustainably raised seafood. Our condiments and sauces are made in-house daily, and our innovative N2 milkshakes have been recognized as some of the best in the nation.
Whether it's beer or Bordeaux, our friendly, attentive staff will help pair your meal with any of our signature cocktails from our full bar which also includes and extensive wine and craft beer list.
Even before your first bite, a taste of the menu is in our space. Our expressive decor, accompanied by our carefully curated music playlists, reflect our laid-back approach towards modern, sophisticated dining.
Put simply, we have redefined what a burger restaurant should be.
Yes. We pride ourselves on our specialty cocktails, martinis and margaritas as well as a selection of seasonal craft beers. In addition, our carefully chosen wines compliment your meal, and your smile.
Most of our restaurants are on OpenTable.com. Make a reservation today online or call ahead.
Ask your server about our off-the-menu items sure to please even the pickiest of little eaters.
Yes. Call ahead or order online at top of our website. We are also on Uber EATS, Door Dash, and Amazon for 3rd Party Delivery Services.
While we offer gluten-free items, we are not a gluten-free restaurant. Any of our burgers are available on a bed of lettuce or gluten-free bun.
Yes, depending on the season and week. Please contact Stephanie Tarbet at stephanie.tarbet@flipburgerboutique.com for more information and we’ll attempt to accommodate your party on the requested date.
Yes, FLIP would love to cater your next event. Please contact Ervin Hernandez at ervin.hernandez@flipburgerboutique.com for more information.
All of our restaurants feature patio seating. Enjoy FLIP inside and out.
Liquid nitrogen. No, we’re not kidding. A little more than -320º, liquid nitrogen freezes astonishingly fast and creates a theatre of sight and sound.
“The deep-fried Southern burger here comes with pickles and pimento cheese; you almost regret inhaling it in four bites.”
“One of the first in the city to hone in on the burger trend, FLIP has conquered the market.”
“The culinary scene in Atlanta has never been so hot, thanks to a new movement of outside-the-box creations like FLIP.”
“...mod, ambitious and delicious. The famed marshmallow and Nutella milk shake delivered. And sweetbread nuggets were an excellent surprise.”
That menu—immediately resulted in lines out the door, not to mention contenders hoping to replicate FLIP’s success.
Atlanta burger joint FLIP pushes the limit and then puns about it with its delicious Paté Melt.
The chef-owner of FLIP Burger Boutique, HD1 and The Spence in Atlanta and author of Try This at Home shares his favorite burger.
The Lob-steer: Mushroom ketchup and mustard caviar? Mmmmhmmmm.
The chef-owner of FLIP Burger Boutique, HD1 and The Spence in Atlanta and author of Try This at Home shares his favorite burger.
The name says it all. The West Nashville outpost of the Atlanta favorite opened up in late January, offering a whopping 16 different burger options.
Reality star chef (Top Chef, Top Chef: All-Stars) Richard Blais brought his popular A-town chain to the booming, West Nashville neighborhood.
Richard Blais arrived to much fanfare and anticipation last week when he tripped the switch and opened the fifth iteration of his Flip Burger Boutique.
For media inquiries contact:
events@flipburgerboutique.com
FLIP's creative director, chef Richard Blais, is known for his inventive and light-hearted approach to cooking, consistently challenging the definition of "burger" by selecting new and unique ingredients that surprise and delight traditionalists and culinary thrill-seekers alike. His progressive approach leads the development of our seasonal menus and monthly burger specials.
Richard has received national acclaim as the winner of Bravo's season 8 ‘Top Chef All-Stars.’ In addition, he's appeared on Bravo's ‘Top Chef: Chicago’ , the Food Network's ‘Iron Chef America', and host's Upwave's 'Cook Your Ass Off.'