3530 Georgia Avenue Northwest
Washington, DC 20010
District of Columbia County
Phone: (202) 882-2014
Fax: unknownWebsite: no website on fileEmail: no email on fileHours: unknown
by Bill S. on With 304 reviews, my first suggestion to anyone reading reviews for Flip here on rateclubs would be to click on the "Elites" button to filter out most of the crap. That said, I am most likely the last person in Atlanta to try Flip... I visited for the first time this morning, with diminished expectations because I have been hearing the hype for quite some time, and seeing the crowds gather since the opening (I live nearby so pass by every day) My observations: SHAKES: The nutella & burnt marshmallow milkshake was nothing short of excellent. However for a steep $7 it could have at least been a little larger. OK Cafe serves a much larger milkshake that is nearly as good and costs less. BURGERS: People talk about the small burgers... really, they are 1/3 pound (5.5oz) and while that is not a large burger, it is most definitely NOT a "small burger" What I did not realize is that a beef patty came standard with the "type" as a topping... my "rBQ" sandwich was pulled brisket on top of a burger patty, the buns were toasted and delicious and the toppings on the meat were just the right proportion and very tasty. SIDES: The vodka-battered onion rings were amazing. Just the right amount of breading and the seasoning was flavorful but not overpowering. I did not care for the warm potato salad with bacon, it was reminiscent of german potato salad, which I am not a fan of. The service was good, can't say much more about it really. I enjoyed Flip quite a lot, but in the end, it's really a bit more expensive than I'm willing to pay for what's essentially burgers, sides and shakes.
by Jessie C. on Kevin's cooking as well as his demeanor on Top Chef continued to impress us throughout this past season. Week after week we looked forward to seeing the dishes Kevin put together and, as a meat-loving household, found ourselves salivating over the vegetarian dish he prepared for Natalie Portman. As our trip date moved closer, I started checking the ever-changing dinner menu to see what local ingredients Kevin and his staff were using and our anticipation grew. Luckily, our experience at Woodfire Grill lived up to our expectations and then some. We arrived early and were seated near the bar to wait for our reservation (a note to those who don't want to wait for reservations, seating at the bar is saved for walk-ins; a couple walked in around 6 and were seated immediately at the bar). Bryan ordered the Bradley (wathen's single barrel bourbon, ginger shrub peach bitters and soda water) and I ordered the Granny Orchard (hayman's old tom gin, fresh granny apple juice, lemon bitters and soda water). The Granny Orchard was refreshing with a little bit of tartness and I enjoyed the fresh slice of granny smith apple and rosemary sprig garnish. Before we were seated, we were lucky enough to get a picture with Chef Kevin. We were seated and as we perused the menu, we talked about the atmosphere and how much we enjoyed the wood paneling, the various seating arrangements and rustic touches, such as the copper-topped bar and old wood wine wracks used almost as decorative sconces, creating a warm and inviting atmosphere in the bar and dining area. I digress...on to the food. After our amuse-bouche of beet salad, I started with my first course of cream of local cauliflower soup served with truffled cauliflower. The soup was creamy with a smooth texture and seemed to have a hint of sour cream in it. The truffled cauliflower was crisp on the outside, providing a nice contrast to the soup. My second course was heirloom pumpkin carnaroli risotto (local pumpkin puree, roasted vegetable jus, pecorino frica and quince). There wasn't an overwhelming pumpkin flavor to the risotto - it was more of an earthy vegetable flavor, which was very pleasant. The risotto had a nice mouth feel as well. It was a delicious second course. My third course consisted of a wood grilled painted hills strip loin served with grilled baby romaine, parmesan and garlic fingerlings and charred lemon vinaigrette. My strip loin was delicious - it was a thick cut of beef and was cooked perfectly. It was simply seasoned, which let the beef speak for itself. The parmesan and garlic fingerlings were delicious, particularly the mix of parmesan, garlic and what appeared to be finely chopped chives. I could have had a plate of just the parmesan, garlic and chives and would have been happy. The grilled romaine had an interesting flavor and grilling it really brought out the earthy flavor of the lettuce. Each element was delicious on its own, but was made even better when they were all combined into one bite. I had tried to save room for my third course by not eating all of my first and second, but I had trouble finishing my strip loin and felt guilty for leaving some on my plate. With that said, I "forced" myself to order a dessert. The banana cake had my name on it as I'd been eyeing it for weeks online. The banana cake consisted of brown sugar bacon buttercream, fried banana ice cream, salted caramel and banana chips. The cake was moist and between the layers was the heavenly brown sugar bacon buttercream. This melted in my mouth and felt and tasted sinful. The ice cream and salted caramel were delicious as well, and the crunchy little banana chips were a great finishing touch. As I told our waiter, I would have licked the plate clean if I'd been at home. And trust me, I was tempted to do so at the restaurant. Yes, I did chicken out and not taste Bryan's sweetbreads. I do regret it a bit since he's been raving about them since they touched his lips. He ordered the arugula salad with grapefruit supremes and beets with a chevre dressing, crisp fried natural veal sweetbreads, wood grilled sonoma artisan duck breast and a blue cheese and honeycomb dessert. He said it was the perfect meal and I concur.
