To commemorate the end of Amy's momentous quest for the best cheese fries in Chicago, we needed an equally epic and ridiculous finale. We couldn't think of anything more foolish than attempting to eat all the fry combinations at Edzo's Burger Shop.
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I'm not sure what is more hilarious: the fact that The Athenian Room has something called a vegetarian salad ($7.00) on its menu, or that the salad in question arrives topped with a whole bunch of thick cut fries. I know this: it shouldn't work.
As you already know by now, we love a good cheeseburger. And we love everything that comes along with the cheeseburger. The sodas, the milkshakes, the fries. Depending on our moods, we may want to wash it down with a cola or a maple-bacon shake. And while fries are classic, sometimes it's necessary to pair the cheeseburger with a basket of just-fried tater tots. How about you—what are your favorite things to eat and drink along with a cheeseburger?
Dip crispy fried chicken fingers in a tangy cranberry mustard sauce with a side of crunch-coated sweet potato string potato fries.
Perhaps the best thing about these fries is their independent singularity. Rather than being able to rely on an exceptional hot dog to carry them to greatness, Frietkoten's fries have the chops to stand unadorned, front and center.
Fried yuca is like the crispier, creamier version of french fries. Ours is served with a sweet, hot, and tangy mayo for dipping.
Backwoods is located in the "back" of Wood, a small plates restaurant on Halsted, and it serves only one thing: Belgian frites. But how do they hold up?
Nopa, often credited with remaking (and re-naming) the Western Addition neighborhood of San Francisco, showcases the glories of California cuisine: an emphasis on seasonal produce, close ties to local farms, and a casual, come-as-you-are vibe. We went for an apps-only meal of fries, calamari, flatbread, little fried fish, and more.
Hey, today is National French Fry Day! Don't worry if this date slipped your memory; it's not too late to eat fries. Here are 16 places around the country that are serving some of the best fries we've ever shoved into our mouths.
Mission Bowling Club is a fully functional six-lane bowling club, complete with a bar. We just showed you some of the brunch menu. Now, onto the bar menu for a truly great burger, fries, sausage on a stick, beef jerky, and more.
The pale fries themselves evoke straight-from-the-fryer McDonald's: delicately crisp on the outside, pillowy on the inside, and just as addictive. The fries are tossed in togarashi, a Japanese chili pepper blend that usually contains, among other things, red chili pepper, sansho, roasted orange peel, black sesame seed, ground ginger, and nori. Garnished with finely julienned cilantro and served with a curry mayonnaise, these fries do their best to evade establishing any sort of flavor frame of reference.
The first thing you see when you walk into Phil's Last Stand on Chicago Avenue is Phil, or as he likes to refer to himself online, Fat Phil. Like Doug Sohn (Hot Doug's) and Eddie Lakin (Edzo's) before him, Phil always stands guard, taking every order, and making as many jokes as possible. While that obviously ensures a fun and freewheeling vibe, it's main advantage is quality control. Nothing gets by Phil without his approval. That turns out to be a very good thing.
If you've ever been (or known) an NYU student, or if you've ever wandered around the East Village at midnight looking for a carb fix, you'll know Pommes Frites. The hole-in-the-wall on Second Avenue sells thick-cut Belgian fries served in paper cones, golden and crunchy and always hot. But while there's only one real order—the fries, of course—there are a few dozen sauces to choose from, ranging from simple ketchup and mayonnaise to stranger dips like wasabi mayo and "Irish Curry." Which ones are worth your time? We tasted them all to find out.
We have eaten a lot of fried food in our day, but Yerba Buena Perry's watermelon fries ($7) are in a league of their own.
U.B. Dogs opened over the summer, and it's one of the new school hot dog stands that still does things the old way. And damn, does it try hard. Besides the hot dog, polish, and the bread, just about everything is made in house, right down to the condiments.
As you can tell, Al's Under the "L" Hot Dogs & Polish isn't literally underneath the L, but the whole building does shake when the train rolls by, and that's good enough for me. Featuring a menu of Chicago classics, including minimalist-style hot dogs and Polish sausages loaded with caramelized onions, Al's feels like the kind of place that's been around for years.
It was crunchy, creamy, rich, salty: everything a fry should be. Oh, and did I mention that the fries are fried in beef fat?
Mr. D's in the far northwestern neighborhood of Montclare excels at items that most stands don't even attempt—steak sandwiches and grilled shish kabobs. Plus, they have some of the best fries around.
It was just a week ago we were ordering fries at Burger King (well, it was part of a Chicken Fries value meal—yes, fries with fries) but since then, they've changed their fry-style nationwide. Now when you order fries at BK, they come out thicker (a bit thicker than soda straws) and less salty.
For all my potato love, I've never been a big French fry man. For some reason I associate them with fussy, ketchup-stained children and anemic college vegetarians. Therefore, I've always preferred Burger King to McDonald's, because I like the onion ring option. Waiting at the cash register, I learned that BK also sells something called Chicken Fries.