Flippin’ Good Burgers: A Preview of What’s To Come

Here are some things you’d probably like to know about Flippin’ Good Burgers and Shakes, the 3,000 square-foot restaurant currently under construction next to Inspire.

First and foremost: It’s all local. Owners Keith Grossman and Andrew Donner are Downtown pioneers of a sort: They opened up Third Street’s Triple George Grill and Sidebar some ten years ago, back when the revitalization of our city core was far from a sure thing. (And Donner, as owner of Resort Gaming Group, has brokered many of the real estate deals which have resulted in the current boom.)

“Even I thought we were a bit early,” Grossman says. “You didn’t want to make the walk from Fremont Street to Triple George, back then. If you tried going from one to the other, you went really fast.”

Undeterred, Grossman and Donner ran Triple George for several years—eventually handing it over to Fifth Street Gaming, owners of the Downtown Grand—and operated the local Timbers Bar & Grill chain until the revitalization of Downtown caught up with their ambitions. When the owners of Uncle Joe’s Pizza decided to call it quits, leaving a prime Fremont East spot open, Grossman and Donner knew the time had come to fire up the grill.

Flippin’ Good will have a modest look. Grossman has no intention of serving up burgers and fries in a dark, upscale lounge. “It’s going to have a modern farmhouse interior, very bright and clean,” he says. Grossman anticipates having seating for 75 people—some at a counter, some in booths, some at tables that “can be pushed together,” he says.

Flippin Good Burgers Logo ColorThe burgers and fries will be fresh as they can make them. “The meat’s going to be ground daily; a combination of USDA Choice Angus chuck, brisket, and shortrib,” Grossman says. The fries will be mades from fresh-cut potatoes; the onion rings will be hand-dipped every day.

“There’s not a freezer in the place. There’s not a microwave in the place,” he says.

They’re storming the Castle. “All of our burgers are going to come in either single, double, triple, or sliders,” Grossman says, adding that he expects the latter to be a big hit with the late-night bar crowd. (He anticipates staying open until 11 p.m. on weeknights and “as late as we need to” on weekends.) If someone in that late-night party doesn’t do beef, they can try one of Flippin’ Good’s charbroiled chicken sandwiches or gluten-free turkey burgers. If someone in the party isn’t hungry, Grossman promises at least four to five craft beers on draught, as well as wine and soft drinks. And if someone else doesn’t want anything at all—not even fries? Dude, have some of my fries—they can just enjoy the view through the front windows, which Grossman says will open up to the street.

And oh yeah, they’re doing frozen custard. Flippin’ Good will offer custard shakes, malts, cows, floats, cups, cones, concretes—basically, custard nearly every way you could want it. Grossman is justly proud of this: “In-N-Out certainly is successful, but they have three shakes, that’s it,” he says. “And Five Guys doesn’t have any ice cream.”

Speaking of: Flippin’ Good is tentatively scheduled for an early June opening. It may not come soon enough for Keith Grossman, who’s happy with the very idea of returning to Downtown Las Vegas.

“We’re excited,” Grossman says. “It’s just hard to believe that there’s this much energy created Downtown again.”

Vegas Seven