Flying Burger and Seafood soars to new heights


Magnolia, located just 20 miles north of Louisiana, is known for its Blossom Festival, World Championship Steak Cook-off and the original Flying Burger and Seafood restaurant, which continues to grow in popularity.

Owner Robert Smith and long-time employee Glenda Young.

When Robert Smith founded the Flying Burger in 2008, he already had decades of experience in owning and operating restaurants. The original name of the establishment reflected its fare of hamburgers and chicken wings, hence the name Flying Burger. Smith eventually added seafood to the menu, and people loved it, so he changed the name to Flying Burger and Seafood. After a few years of success, a local businessman and frequent guest, Max Story, offered to help construct a new location in Magnolia and one in El Dorado.

“Max helped get the Flying Burger and Seafood off the ground and on the road to new levels of success,” Smith said. The restaurant now has four locations. After visiting with Smith, it is easy to see why the brand continues to grow.

The colorful restaurant is spotless and has an abundance of natural light, the staff is professional and customer focused, and the food is exceptional.

As a matter of fact, the food is one of the first thing visitors notice upon entry, as fresh ground beef and seafood are displayed in a butcher shop cabinet in front of a large menu board. Orders are taken here with a smile.

“We use fresh ground beef and keep the meat in a ball shape until we cook the hamburgers,” Smith said. “We have the freshest ground beef and seafood around, and we season it just right.”

The menu has something for everyone. Entrées include hamburgers, crawfish corn chowder, USDA catfish, crawfish tails, chicken wings, salmon salad, fish tacos, broiled seafood platters, grilled plates and po’ boy sandwiches. Accompaniment offerings include coleslaw, pickled green tomatoes, homemade hushpuppies, fresh-cut fries, corn on the cob, new potatoes, beans and rice, grilled zucchini and squash and salad.

“We serve fast-casual food, not fast food,” Smith said. And, they sell 400 to 500 hamburgers a day, so the 30-person staff is very efficient.

The double burger and fresh-cut fries are very popular.

The double burger was delicious. The beef was cooked perfectly and packed with flavor. After I sampled each entrée, I took five more bites of the yummy burger and would have eaten more, but I was stuffed. The hamburger was served with hand-cut fries that are addictively good. A fresh hamburger and fresh-cut fries just can’t be beat!

The grilled chicken salad doesn’t skimp on taste or size.

I tried the grilled chicken salad, which featured a wonderfully spiced chicken breast drizzled with a homemade dill sauce. The chicken is sliced and arranged atop mixed greens, tomatoes, croutons, cranberries and cucumbers. This is a healthful meal that does not skimp on flavor or size. Two fresh, homemade hushpuppies that were very tasty were included with the salad. I noticed a butterflied fried shrimp option for this salad and will give it a try sometime, as Flying Burger and Seafood uses a family breading recipe for its fried seafood.

Grilled salmon was my final entrée. The huge salmon filet had sear marks that indicated a great attention to detail. The fresh salmon was seasoned just right and was drizzled with dill butter sauce that enhanced the flavor. An order of tasty beans and rice accompanied the fish and was a perfect match.

A family recipe is used for the homemade cinnamon rolls. They are very light and fluffy and coated with a great glaze. I ate every bite!


Stop by Flying Burger and Seafood and be prepared to enjoy some of the freshest food, served by a super team of employees who love to make customers smile. Your only dilemma will be deciding when you are coming back to try more of the delicious options.


Dining recommendations? Contact Rob Roedel at