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Dining Notes

By Helen Schwab

Flipside up

 The Flipside Cafe is now open in Fort Mill, S.C., 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. 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, S.C.; 803-802-1711; www.theflipsidecafesc.com.

Now open

 The Mellow Mushroom uptown is now open at 255 W. Martin Luther King Jr. Blvd.: That’s in the Catalyst building, next to Romare Bearden Park. 704-371-4725; bit.ly/JIOVQs.

More Cowfish

 Universal Orlando, a resort with two theme parks and a plethora of other stuff (the Wizarding World of Harry Potter!), is adding The Cowfish Sushi Burger Bar to its CityWalk area, which is adding plenty of other stuff, too, in the next six months or so, from a Mexican spot called Antojitos to The Hot Dog Hall of Fame to Menchie’s and Cold Stone Creamery.

Helen’s blog: helendining.blogspot.com; email hschwab@charlotteobserver.com; follow @helenschwab on Twitter.
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