New, chef-driven, in Fort Mill

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).