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Flip's

5818 Oleander Dr., Wilmington, NC - (910) 799-6350
Posted By Heidi E. on 6/17/2011 9:49:00 PM
We were racing out the door for a two-night trip to Wilmington and I realized I hadn't checked with Roadfood about where we should go! I'm so happy I remembered.

Flip's closes a little earlier than you might expect for dinner, but we made it just in time. Actually, the super-friendly owner (who had probably been up since dawn) kept the place open a little longer than usual so we could enjoy our dinner there.

I was so happy to be eating pulled pork in North Carolina again, and Flip's did not disappoint me one bit. The pork is so moist, and the creamed corn nuggets really added a new but comfortable and fun and really good-tasting side dish to my plate. And the banana pudding was probably the creamiest I'd ever tasted.

We held ourselves back from going the next day for dinner, too, so we could experience other restaurants on our trip, but that was not an easy decision!

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Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Barbecue Plate
Banana Pudding
Corn Nuggets
Rate this place
A definitive eastern North Carolina barbecue sandwich: While cole slaw is optional, its mustard-tinged crunch pairs perfectly with the smooth, smoky pork hash.
"A definitive eastern North Carolina barbecue sandwich: While cole slaw is optional, its mustard-tinged crunch pairs perfectly with the smooth, smoky pork hash."
Michael Stern





To eaters accustomed to sauce-smothered 'que with pyrotechnical flavor antics, this style is a shock. It is an unsauced duet of smoke and swine, a good example of the Bauhaus maxim that less is more.
"To eaters accustomed to sauce-smothered 'que with pyrotechnical flavor antics, this style is a shock. It is an unsauced duet of smoke and swine, a good example of the Bauhaus maxim that less is more."
Michael Stern


Flip's sauce is tart, peppery and a magnificent complement for smoky pork. It is sold by the jarful, and proprietor Bob Church said he soon will be set up for mail-order.
"Flip's sauce is tart, peppery and a magnificent complement for smoky pork. It is sold by the jarful, and proprietor Bob Church said he soon will be set up for mail-order."
Michael Stern


The fried bologna sandwich is known here as the Flip burger. Add chili and cole slaw and that makes it ''all the way.''
"The fried bologna sandwich is known here as the Flip burger. Add chili and cole slaw and that makes it ''all the way.''"
Cliff Strutz


Nuggets of fried creamed sweet corn are a wanton indulgence.
"Nuggets of fried creamed sweet corn are a wanton indulgence."
Michael Stern


Here is how the mac & cheese arrives. Each piece is easy to pick up and makes an exciting alternative to hush puppies.
"Here is how the mac & cheese arrives. Each piece is easy to pick up and makes an exciting alternative to hush puppies."
Michael Stern


Deep-fried macaroni & cheese
"Deep-fried macaroni & cheese"
Michael Stern


Cool, soothing, sweet, and creamy banana pudding is an ideal dessert after a good hot barbecue meal.
"Cool, soothing, sweet, and creamy banana pudding is an ideal dessert after a good hot barbecue meal."
Michael Stern


Beau, the house mascot, spends his day snoozing on a couch near Flip's front door.
"Beau, the house mascot, spends his day snoozing on a couch near Flip's front door."
Michael Stern


Flip's has been a destination barbecue parlor since Harry Truman was president. Its motto: Best BBQ West of the Atlantic Ocean.
"Flip's has been a destination barbecue parlor since Harry Truman was president. Its motto: Best BBQ West of the Atlantic Ocean."
Michael Stern


I've yet to try the chicken or ribs, but based on pork alone, I sure intend to return to this friendly eatery.
"I've yet to try the chicken or ribs, but based on pork alone, I sure intend to return to this friendly eatery."
Michael Stern


The original Flip's, 1957. The Flipburger -- a fried boloney sandwich -- still is on the menu.
"The original Flip's, 1957. The Flipburger -- a fried boloney sandwich -- still is on the menu."
Michael Stern



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