Fort Mill & Rock Hill, SC | Waxhaw, NC· Est. 2013
Flipside Restaurant Group operates six distinct dining and events concepts across the greater Fort Mill area — each with its own identity, kitchen, and team. One shared commitment to quality.
Explore our conceptsOur Concepts
The flagship. Fine dining done right.
Elevated seasonal menus, craft cocktails, and a dining room built for special occasions.
Chicken. Waffles. Always.
Fast-casual comfort food done with care. Breakfast and lunch, every day.
Where the sauce simmers all day.
Old-world Italian cooking — handmade pastas, wood-roasted proteins, and long tables.
Every plate has a passport.
Global flavors, speakeasy atmosphere. A neighborhood spot that surprises every visit.
Wood-fired. Everything else is just cooking.
Open-flame steaks, house-smoked cocktails, and a smokehouse built for long nights.
Your event. Our expertise.
Corporate events, weddings, private dinners — restaurant-quality food, fully serviced.
About the Group
Flipside Restaurant Group was founded in Fort Mill, SC with a simple belief: every dining experience should feel intentional. Not just the food, but the room, the service, and the moment you walk in the door.
Each concept in our portfolio is built with its own identity, team, and kitchen culture. But they share the same Flipside standard. Our guests notice the difference. That consistency is what makes a restaurant group worth returning to.
We are locally owned and operated, with all six concepts rooted in the greater Fort Mill and Rock Hill community; and our recent expansion into Waxhaw, NC with Sip & Cinder
Owner & Executive Chef
Also behind the line at Sip & Cinder
Jon founded Flipside Restaurant Group with a vision to bring chef-driven hospitality to the Fort Mill and Rock Hill communities. With more than twenty years behind the line, he shapes the culinary identity of every concept in the portfolio. He is also the executive chef and co-owner of Sip & Cinder in Waxhaw, NC.
Owner & Operator
Amy oversees the business operations and guest experience standards across all six FRG concepts. Her background in hospitality management and her deep belief in people-first culture shapes how the group hires, trains, and retains its teams. She is the operational backbone behind everything Flipside does.
Director of Operations
Chris brings a systems-level approach to multi-unit restaurant operations, overseeing everything from financial performance to new concept launches. He has spent the better part of his career building scalable infrastructure for growing hospitality groups. At FRG, he is the connective tissue between ownership and the location teams.
Regional General Manager
Jason manages day-to-day operations across FRG's South Carolina locations, serving as the primary point of accountability for each general manager in the region. He came up through the front of house, which gives him a ground-level view of service that informs every standard he sets. His focus is consistency — every guest, every shift.
The Flipside Restaurant
Executive Chef, The Flipside Restaurant
Flipside Cafe
Executive Chef, Flipside Cafe
Salmeri's Italian Kitchen
Executive Chef, Salmeri's Italian Kitchen
Fortes Mill Eatery
Executive Chef, Fortes Mill Eatery
Sip & Cinder
Executive Chef & Owner, Sip & Cinder
Flipside Catering
Executive Chef, Flipside Catering