Highly recommended: classic, skin-on fries accompanied by BBP's delectable, piquant, coral-hued "fry sauce."
The wedge fries evince a distinct caramelized sweetness; theyare soaked in saltwater before their initial trip to the fryer and are refrigerated overnight before receiving their final browning. YUM!
Here, fries are hand-cut, twice-fried in canola oil and served, Euro-style, in paper cones. Have yours with ketchup or any number of flavored mayonnaise dips, from mango chutney to Jamaican curry.
Hildebrandt's burnished-gold, coin-shaped fries got their start as a timesaver- either way, they're crisp and delicious!
They're double-blanched and fried to order in a canola-vegetable oil blend. These fries accompany the Rowdyburger and, of course, steak frites. You can order them "wet" with brown gravy, too.
Waterzoii's fries are twice-cooked: at a lower temperature for the inside, then higher, for crispness, in a canola-vegetable oil blend. Try them with the house's steamed mussel dishes and mayo.
