So these are pretty much my favorite fries in the world:
They are at Amuse in Ashland, OR. Now, we were at Bouchon in Yountville over the weekend and although some claim Bouchon's fries are the best ever, they honestly don't hold a candle to Amuse frites, which are fantastic both in craggy crispy texture and simple salty potato-ey flavor. When we go we do NOT share these, each of us gets our own order.
I am curious: Can anyone speculate, simply from looking at this picture, why these fries are so damn good? What kind of gizmo are they cutting them with that makes them curl up ever so slightly like that?
(Now I want more frites...)