Mother’s Ruin serves Old Bay-spiced waffle fries in a big pile. The waffle shape means a high ratio of crunchy exterior to potatoey interior, while the Old Bay is spicy without being overbearing. Read more.
They serve heaping plates of curly fries alongside margaritas and giant tacos. Expect potatoes covered in that mysterious, yet alluring, orange spice that coated classic lunchroom curly fries. Read more.
They might have cracked the code for the perfect fry width. They’re so thin that they veer towards matchstick, but they still have enough heft to evoke the idea that they were once a humble potato. Read more.
The Mile End fries can stand unadorned, but the real winner here is the poutine, available in classic and smoked meat varieties ($9-$16). This dish is smothered in cheese and gravy, use a fork!! Read more.
Bobwhite serves wedge-style French fries alongside classic Southern comfort food dishes. The cut means these fries are bigger and chewier than bistro varieties. Read more.
Pommes Frites is a late-night classic that serves giant, thumb-sized fries in a paper cone. Stand the cone up in a specially designed table, or run wild with it through the streets of the Village. Read more.
Royale serves hand-cut plain fries and truffle fries in stadium-style baskets. The truffle variety is seasoned with an earthy flavor and either sports a crispy exterior. Read more.
The roquefort-topped burger is one of the dishes that kicked off the haute burger craze, but it also deserves special recognition as the menu item that got diners hooked on Bloomfield's cuisine. Read more.
The thrice (thrice!) cooked salt-and-pepper chips at the Breslin are best classified as steak fries. Despite their size, they remain thoroughly crispy thanks to the technique. Read more.
Don’t be fooled by the lighter fare on their menu. The hand-cut fries reign supreme. They’re so long that each one snaps in a bite. A side is $7 or find them beside a burger for $15. Read more.
The fries at this Southern restaurant are officially only on the menu as an accompaniment to the dry-aged, T-bone steak. They’re thick enough to serve as a vessel for sopping up sauces. Read more.
These are the platonic ideal of bistro fries. A side order gets a towering metal cone of crispy, salty shoestring fries. The serving is plenty big for 2 people to share as a snack with a nice martini. Read more.
This loosely nautical-themed bar serves hand-cut plain, salted fries and cheese fries. The cheese version could more accurately be called cheese-product fries. Read more.
