Cuisine:

• Fast Food and Hamburgers

Flip Burger Boutique Description:
Richard Blais, a most experimental chef, approaches the American two-hander with a classic "Blaisian" sense of humor. The beef is ground from a blend of hanger steak, short rib and brisket, but pork, veal and turkey also figure prominently. Our favorite burger may well be the rBQ, which is Blais's riff on Southern barbecue, complete with coleslaw. However, you can still play it safe with the farm burger. Most burgers cost well under $10, but for $39 you may have one with foie gras. We're not sold on everything, though, such as the "po boyger" made from shrimp. But we might repeat the buffalo sweetbreads, with sides of ranch and blue cheese foam. Blais claims a repertoire of 30 burger varieties ready to advance at any time, and one special is offered daily. Pickles and many other embellishments are made in-house. The wine list is a major letdown, and red wines are served too warm. Go for one of the well-selected beers or an offering from the milkshake bar, like the Krispy Kreme donut shake.


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