A few flips, a few flops at Flip Flops Grill + Chill

Flip Flops Grill + Chill looks like a beach spot, with a blue floor and red walls adorned with surfing art and snapshots. The place opened in July and has an intimate bar, booths and well-spaced tables, along with an outdoor patio.

Kris Thurbon, whose restaurant experience includes One Fish, Two Fish and Cafe Society, owns the Virginia Beach grill with his wife, Camy. Thurbon's brother, Gary Hooper, once with Fresh Tapas & Tonics, is the chef. The island-influenced menu uses mango, pineapple, avocado and ginger throughout.

Our server recommended the calamari ($9), lightly fried and topped with Parmesan "gremolata." The gremolata contained the expected parsley but lacked the vibrant lemon zest and garlic usually associated with the classic garnish. The calamari's tentacles and small rings were tender, but larger ones were chewy and needed more fry time. The accompanying yuzu aioli was zippy and yummy.

The soup of the day, tomato with chicken and pesto ($6), arrived piping hot but tasted like tomato sauce with oregano. Tough chicken breast bites seemed overmicrowaved.

A seared tuna salad ($10) came with fresh greens; tasty, rare, thin tuna slices; and a house-made sesame dressing. But some of the other salad components, like the grilled pineapple, avocado slivers and tomato slices, were unripe and unappealing.

The moist, tender, terrific Jamaican jerk spice grilled chicken sandwich ($9) made a better choice, with slightly sweet "pineapple peppadew mayo," pepper jack cheese and baby greens. I got rid of the mealy tomato after the first bite. Al dente broccolini provided an excellent side.

Half our order of four shrimp and four cheese (cheddar, jack, cream and goat) quesadilla wedges ($9) tasted great. The other two triangles lacked substance. Salsa fresca, though homemade, lacked flavor. Sweet potato fries were hot and good.

Our server's attentive, accommodating attitude changed when we shared our displeasure with preparations. She glossed over our complaints, assuring us that everything was "fresh" and "different." We asked what time the kitchen closed. When the answer came back "it depends," we decided to linger and relax between ordering items. But then as we debated what to order next, we were informed that the kitchen would be closing in five minutes. It was about 8:40 p.m., squelching the island chillin' feel.

Your order and how welcomed you feel will determine whether you flip for Flip Flops.

Tammy Jaxtheimer, flavor@pilotonline.com