Empowering the humble potato since 2003
Our Belgian frites have gotten a lot of good press, and here's the fine-print reason why: we take a batch of russet potatoes and store it for one week in our warm room to best balance starch removal while slowing its conversion to sugar. Every morning, a minimum of 100 lbs. of these are manually chipped by whoever shows up last to work. The chips are washed under cold running water to remove surface starches, and then refrigerated under water for 24 hours to stiffen the potato cell walls for a crispier result. For service, the frites are first blanched in a blend of beef and duck fat and then cooled to room temperature. They're then fried up at high temperature in peanut oil until the outside is crispy and golden, the inside fluffy and flavourful. A generous helping is seasoned with kosher salt, and served to you with our house-made smoked tomato ketchup and garlic mayonnaise.