There are no preferable fries over at this 12-year-old East Village shack, which gives the side dish the spotlight it merits. Proprietor administrators Suzanne Levinson and Omer Shorshi cook their potatoes twice before serving the brilliant golden-brown goodies straight up in a fresh paper cone.
Vol de Nuit
Both the frites and the wooden stand that they land in are carefully assembled at red-lit Belgian lager safe house Vol de Nuit. The vegetable-oil-browned russets are thin, crispedged and dependably served sizzling. A side of thick, European-style aioli is rich, verging on like icing.
The addictively crunchy, thin pommes frites served at Cookshop are dusted with a surprisingly complex combination of spices. Dip them in the housemade mayonnaise.
In spite of the fact that not exactly a broil, the goose-fat potatoes at Strip House are a more than commendable option. Spuds are stewed in fat, blended with rosemary and thyme, and heated, before being dove into the profound fryer.
Article Provided by email@example.com