The Flipside Cafe is now open in Fort Mill, from chef Amy Kumpf, former sous chef at Upstream, with some help from Jon Fortes (executive chef at Mimosa Grill, a sibling restaurant to Upstream, in the Harper's Restaurant Group).
Serving breakfast and lunch daily and dinner Monday-Saturday, it opens at 7 a.m. weekdays (10 a.m. on weekends) and focuses on what Kumpf calls "simple, upscale-casual, comfort food that's homemade with the freshest ingredients, as local as possible." Among the offerings at dinner: the Flipside Melt (beef and pimento cheese on brioche), Amy's Shepherd Pie (using braised short rib) and roasted salmon with asparagus "noodles," grits and bacon jam, with entrees about $10-$18. Breakfast ($5-$12) ranges from buttermilk waffles to lobster quiche to housemade granola, while lunch and brunch bridge the two.
3150 U.S. 21 North, Suite 112 (formerly Eat Well Cafe, with a significant upfit), Fort Mill; 803-802-1711; www.theflipsidecafesc.com (photo from its Facebook page).
Monday, December 16, 2013
Posted by Helen Schwab at 4:55 PM