12 Uniquely Gluttonous Ways to Enjoy French Fries
French fries are always good with a burger, but sometimes they can go next level all on their own—becoming the entire dish. Whether you are enjoying creative spins on classic Canadian Poutine, or enjoying variants of the classic diner disco fries, these dishes aren’t anything your trainer would be proud of. However, you’ll be dreaming of them for weeks to come.
Drift Fish & Oyster House - Atlanta
These fries from Atlanta are epic in all the right ways. Fries and fried clam strips smothered in clam chowder, Benton's bacon, scallions, Fresno chiles. "Chowder Fries are a stellar way to celebrate the French fry because it takes all that is wonderful about New England chowder, but instead of cooking potatoes in the soup, we amp it up with house cut French fries, chowder gravy, fried clam strips, Benton’s bacon, Fresno chilies and scallions! Hangover cured,” says Doug Turbush, Chef & Owner of Seed Kitchen & Bar, Stem Wine Bar and Drift Fish House & Oyster Bar.
Desi Galli - NYC
An Indian spot in New York’s East Village offers a unique take on poutine probably unlike anything you’ve tried before. They are known for their Indian street food like Kathi rolls created by PriaVanda Chouhan, whose Canadian and Indian heritage inspired this dish. However, their Desi Poutine—French Fries smothered in Tikka Masala gravy, shredded Paneer and topped with a dusting of Indian spices – is what got our attention. "Coming from Montreal, I grew up eating poutine, it’s a staple almost like the hot dog and pretzel carts that once were the go to in NYC, now its food trucks, says PriaVanda Patel, Owner of Desi Galli. In Montreal we eat poutine for breakfast, lunch, dinner, but most of all after a night out. At Desi Galli East Village we serve Desi Poutine from the time we open at noon until close."
4505 Meats - San Francisco
”There are your typical garlic fries and then there’s our Spicy Fries. It’s a celebration of crispy hand cut French fries topped with a delicious balance of flavors – from the chimichurri, herbs and garlic to the lemon parsley aioli to finish it off. It’s the perfect sidekick to a juicy burger and an ice cold beer!” says 4505’s founder and chef Ryan Farr.
The Barrymore - Las Veghas
French fries served with asparagus, lump crab and béarnaise. This decadent dish is The Barrymore’s upscale take on poutine and is only available to those who know to ask for it. "Poutine to me is probably the most perfect French fry dish there is. A perfect combo of crispy fries with ‘squeaky’ cheddar cheese curds, and gravy. What makes poutine so amazing is all of the different textures in one bowl, it’s like having French fries and mashed potato and gravy all at the same time!" says Executive Chef Anthony Meidenbauer.
Soby's - Greenville, SC
Crab Fries are addictive as a fry dish can get: The thin cut fries are covered in large pieces of Chesapeake Bay spiced super lump crab meat, a crab veloute sauce, and chive garnish. Soby's Chef de Cuisine Haydn Shaak says: "The unexpected combination of crab and French fries is mind blowing. Between the sweetness of the crab and savoriness of fries- this is the ultimate guilty pleasure."
MET Back Bay - Boston
These fries from Kathy Sidell’s brunch menu get topped with a half pound burger, melted Vermont cheddar, a fried egg and chopped red onion. “What I love is that it’s brunch in a self-contained brimming bowl! It’s the creamy, true potato flavor that makes this dish and it starts with the perfect fry. We use Kennebec potatoes from Maine and we double fry them to-order to create the perfect, golden-brown crust.” Here is an in-house, off-the-menu secret for those that know. Just ask for the breakfast fries - Japanese style! “We toss the fries in a house made togarashi/furikake mix, and for the truly brave, we serve them with extra spicy sriracha mayo on the side.”
Barbacoa Mia - Surfside, FL
Loaded with house-smoked oxtail, black beans, cheese, jalapenos and chipotle mayo, “This dish exemplifies how French fries are an underappreciated platform to experiment with flavors, temperatures and textures,” says Chef Joshua Marcus.
Oyamel - Washington D.C.
José Andrés spot in Washington, D.C. features potato fries in a mole poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican cream and queso fresco. "The Papas is a great use of the French fry as it gives us a great platform to highlight our Mole Poblano. This is our classic mole that takes three days and over 25 ingredients. We start with really great fries, then add the mole, some queso fresco, sesame seeds, and a little house made Mexican crema to finish it out,” says Colin King, Head Chef at Oyamel.
Boxing Room - San Francisco
The French fry based Po’ boy from the secret menu at Boxing Room, a Louisiana restaurant right in the heart of San Francisco, is very intriguing. Louisiana-native Chef Justin Simoneaux says: "The Big Easy invented this po' boy back when meat was too expensive. Our version piles thick steak fries and bacon-giblet gravy on high-quality Vietnamese French-style bread. It’s fine eating for a po’ boy."
Kinmont - Chicago
A giant bed of fries topped with fresh lobster, beer battered Wisconsin cheese curds, chicken jus, fried egg and scallions is everything. “People love the Lobster & Lardo Poutine because it’s just the right amount of decadence and especially because it’s secret. We only serve it if you ask us for it. Melted cheese, chicken jus, and lobster, all topped with an over easy egg makes it easily a gluttons dream and there’s really no better way to celebrate French fries than a decked out poutine,” says Kinmont Executive Chef Dennis Gutierrez.
Eliot's Bar - Cleveland
Inspired by the native Cleveland sandwich the Polish Boy, these fries call on a variety of flavors, including BBQ sauce, coleslaw and sausage. It features hot sauce and pickled cabbage (in place of actual coleslaw), and the chef added pork shoulder for an extra kick. Both the pork shoulder and the kielbasa are locally sourced meats. “This is a hearty happy hour favorite that artfully showcases our take on some of the best flavors of Cleveland.” says Ryan Beck, Chef de Cuisine at Eliot’s Bar and The Burnham Restaurant.
Outpost - Goleta, CA
Chef Nick Bajal topped his fries with a house made apple kimchi, (Napa cabbage, granny smith apples, cilantro, and green onions tossed in kimchi dressing) If that’s not enough, the fries are then topped with a house made curry aioli! Chef Nick Bajal told us, “I think this is taking the French fry to the next level because it has a lot of unexpected flavor! The thick cut sweet potatoes balance perfectly against the heat from the chilies in the kimchi. Kimchi is also very underutilized in western food, and it is a great way to expand your palate while still having the comfort of something familiar.”