Me and Chef Richard Blais by Susan Loper/A Cook and Her Books |
My favorites from the eclectic "fine dining between two buns" selections - the Southern burger with gooey pimento cheese dripping off the sides, and the Butcher's Cut with blue cheese, caramelized onion and red wine jam. Of course, you need a side with that, something like Vodka Battered Onion Rings with Beer Honey Mustard does the trick - crispy, crunchy, salty.
Dessert is in a glass - liquid nitrogen milkshakes. My favorite is the Nutella + Burnt Marshmallow. I think I may try to make this at home - minus the fancy kitchen tools.
A FLIP Buckhead employee burns the marshmallows for Nutella milkshakes. Note the mondo industrial nitrogen tank in the background. |
There's a cool slideshow of FLIP's menu on Examiner.com.
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1 comment:
What an amazing event. I love it. Thanks for sharing it with us.
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