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Published on 5/14/08
Published on 5/14/08
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Belgian frites at Vol de Nuit Both the frites and the wooden stand they arrive in are handmade at this red-lit Belgian beer haven. The veggie-oil–fried russets are slim, crisp-edged and served piping hot. A side of thick, European-style aioli is creamy, verging on frostinglike.
Pair it with: Corsendonk Abbey Brown Ale ($8), a dark, frothy Belgian brew whose sweet, rich malts complement the salty fries; it’s served with an inch-thick head of foam to keep the beer bubbly, so don’t gripe that you’ve been shortchanged! 148 W 4th St between Sixth Ave and MacDougal St, (212-979-2616). $4–$6; aioli 50¢.
Spiced fries at Cookshop The addictively crunchy, thin pommes frites are dusted with surprisingly complex spices (the mix includes celery salt, shrimp powder, smoked paprika, cumin and coriander). Dip them in the house-made mayonnaise.
Pair it with: Piquant Bloody Marys and skillet eggs ($12) for brunch. 156 Tenth Ave at 20th St (212-924-4440). $5.
Goose-fat potatoes at Strip House Though not quite a fry, the goose-fat potatoes at Strip House are a worthy alternative. Spuds are simmered in fat, mixed with rosemary and thyme, and baked before being plunged into the deep fryer.
Pair it with: The restaurant’s eponymous dish—a densely marbled slab of corn-fed strip steak, available in 16 ounces ($40) or 20 ounces ($51). 13 E 12th St between Fifth Ave and University Pl (212-328-0000). $11.
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