How do you enjoy your fries? Some love a Cajun-spiced curly fry while others may be more of a traditionalist, going for shoestrong or waffle-cut with just a dusting of sea salt. You may dip your fries in a chipotle aioli or stick to ketchup. Fries may be paired with a salad (girl dinner!) or a side to a burger or gyroâŠbut true aficionados know itâs just as perfect on its very own.
With so many ways to enjoy fries, itâs possible you feel youâve tried them every way possible. However, itâs pretty certain you have not! National French Fry Day is observed on July 11, and this is a great excuse to try fries in some unexpected and delicious new ways.
Reyna Fries
The Reyna Fries at Reyna in New York City are a Mediterranean-inspired take on traditional fries.
The fry menu offers Arabic fries with za’atar and date ketchup, Greek fries with oregano, feta, and lemon aioli, Italian fries with Grana Padano and truffle aioli, and Spanish fries with chorizo, manchego, and Spanish aioli.
Their latest creation is Caviar âPoutine”, combining crispy fries with crĂšme fraĂźche, shaved egg, chives, and Siberian caviar for a luxurious twist on the Canadian fry classic.
“As a woman-owned restaurant that celebrates strong women and bold flavours, how could we not have a fry menu? Because fries always come before guys. And yes, we want them all,” said Nicki Laborie, owner of Reyna.
Grilled Lobster Poutine
The Grilled Lobster Poutine at The Lobster Place, located at Chelsea Market in New York City is a must-try. Lobster is grilled cut side down, flipped and basted with lemon-thyme butter until itâs cooked perfectly and then get plated on a tray and topped with shoestring fries, then topped with warm cheddar cheese curds, and a homemade lobster gravy (which is key to this special dish!).
âOur lobster poutine starts by grilling the best hard-shell lobsters, sourced from the cold North Atlantic waters. It gets topped with crispy fries smothered in cheddar cheese curds and our homemade lobster gravy, which is made by concentrating our shellfish stock, thickening it with a roux, and fortifying it with our lobster bisque. The combination of char-grilled lobster, crunchy potato, melted cheese and rich shellfish gravy is unlike anything you will ever taste,â said David Siegel, VP, Culinary Director at Lobster Place.
Pom Pom Shrimp & Chips
At LoLoâs on the Water, a Cape Cop and Caribbean mashup eatery at Pier 57âs waterfront food hall in Manhattan, Market 57, crispy shrimp served with fries and a sweet and spicy pom pom sauce.
âLoLoâs Pom Pom Shrimp + Chips is a nod to the seafood shacks of the Cape with the Pom Pom Sauce adding the perfect island kick. The sauce is an irresistibly creamy, sweet and spicy sauce made in-house from ghost peppers and caramelized onions with a tantalizing tangy kick from malt vinegar. The shrimp gets its crunchy exterior from a gluten-free batter and the fries are perfectly golden brown and drizzled with fresh herbs,” said Chef Leti âLoLoâ Young-Mohan, chef and co-owner at LoLoâs on the Water.
Beast Mode Fries
At NADC Burger, which has multiple locations including New York City, Austin, Denver, and Fort Worth, battered and fried in beef tallow, these fries are topped with melted American cheese, diced pickles, slightly tamed jalapeños, special sauce, and extra NADC signature seasoning.
“If youâre gonna run a burger spot, your fries better hold their own. NADC Burgerâs Beast Mode Fries arenât just a side, theyâre a full-send. We fry them in beef tallow for that extra richness, then go all in with melted cheese, pickles, jalapeños, our special NADC seasoning, and a heavy hit of secret sauce. Itâs loud, itâs craveable, and itâs everything weâre about: high-quality food, done right,” said Neen Williams, Co-Founder of NADC Burger.
Seasoned Fries with Harissa Mayo
At Silan by Chef Alon Shaya in Paradise Island, Bahamas, the Seasoned Fries with Harissa Mayo features crispy seasoned fries tossed with a blend of Mediterranean spices and served with a smoky, spicy harissa mayo for dipping.
âThese fries layer warm, aromatic spices that you donât typically find on fries, paired with harissa mayo that brings another depth and a touch of heat. Itâs a familiar and favorite side, reimagined through a Mediterranean lens,” said Chef Alon Shaya.
Caviar Frites
At The Boat House in Columbus, Ohio, this dish involves caviar, vodka crĂšme fraĂźche, crispy fries, ranch. fries, but fancier than youâve ever seen before.
âWhat makes Caviar Frites so special is the harmony of contrastâcrisp, golden fries paired with rich, silky vodka crĂšme fraĂźche, finished with briny caviar and a whisper of ranch. Itâs unexpected, layered, and luxurious in every bite,” said Greg Byma, Regional Executive Chef.
J&G Black Truffle French Fries
At J&G Steakhouse at The Phoenician in Scottsdale, thin-cut fries are fried to golden perfection, tossed in fragrant truffle oil and truffle salt, then finished with a savory dusting of Parmigiano Reggiano. These fries are served with two housemade sauces: A bold black garlic aioli and an earthy black truffleâinfused ketchup.
âJ&G Steakhouseâs fries are made from Kennebec potatoes, which are ideal for producing crispy on the outside and soft and creamy on the inside French fries,â said Jacques Qualin, Executive Chef of J&G Steakhouse.
Linz Beef Tartare and Fries
At Atria in Flagstaff, Arizona, a luxe twist on steak frites, Atriaâs Linz Beef Tartare Friess hand-cut Linz beef layered with a wild garlic, Calabrian chili, spring onion, dashi, and shaved mushroom bottarga, topped with melted gruyĂšre. The dish balances deep, savory flavors with hot-and-cold contrasts, in an elevated, delicious way to enjoy fries in a few rich bites.
“This dish is a playful way to show my classic French training background. Itâs a play on steak frites instead of traditional seared pieces of steak, itâs tartare. I love the hot and cold balance with this dish, and the playful way to eat and serve fries,” said Chef Rochelle Daniel.
Dirty Fries
At Santa Barbara Fish Market Goleta, hand cut Kennebec fries with Mama Lilâs pickled peppers, Grana Padano cheese, crispy fried herbs and secret sauce.
âThis dish is very popular in our Goleta restaurant. We hand cut and blanch our fries every day, and spritz them with malt vinegar as they come out of the fryer to push the oil off and keep them crispy and flavorful. The deep umami of the Grana Padano paired with the crispy herbs and the amazing Mama Lilâs pickled Hungarian goat horn chilis adds another level of craveability to this dish,â said Paul Osborne, COO, Santa Barbara Fish Market.
Paneer Masala Fries
At Roots Indian Bistro in Los Angeles, a bold reimagining of Californiaâs beloved animal-style fries, featuring perfectly crispy golden fries topped with generous chunks of creamy paneer cheese and marinated in an aromatic masala blend. This fusion masterpiece combines the comfort of classic American fries with the rich, complex flavors of traditional Indian spices.
âThe Paneer Masala Fries represent everything we stand for at Roots, which is honoring our Punjabi heritage while embracing the multicultural spirit of Los Angeles. Itâs a perfect example of how food can be a cultural bridge. Our dishes reflect the immigrant experience of building a new life while staying connected to your roots,â said Anmoldeep Khinda, Owner, Roots Indian Bistro.
Green Chili Pulled Pork Fries
At Arizona Wilderness Brewing Company in Phoenix, Arizona grown, duck fat fries covered in wilderness beer cheese, pulled pork, green chili, and parsley.
âWe created the Green Chili Pulled Pork Fries during a menu revision, aiming to introduce a new and exciting dish. We decided to feature hand-cut fries made from local potatoes, loaded with our homemade beer cheese, tender pulled pork, roasted green chiles, and a sprinkle of parsley. Itâs truly comfort food with a kick,” said David Cruz, Head Chef at Arizona Wilderness Brewing Company.
Four Day Fries
At Auld Alliance in Rising Fawn, Georgia, delicious, hand cut house fries with a golden exterior and pillowy soft inside, seasoned with salt and rosemary.
âWhat makes this dish special is the time we take to ensure the highest quality, best flavor, and perfect texture that presents the guest with a unique question: did these house fries just ruin all other house fries for me? Our fries take about 3 days to process. Day 1: Boiled with just water and cornstarch and put in the freezer overnight. Day 2: Fried at a low temperature to get a crust formed around them and frozen again. Day 3: Fried for service at higher temperature to really create that crunch. The freezing over the last few days keeps the center nice and fluffy,â said Chef Christopher Cofino, Chef de Cuisine at Auld Alliance.
The Georgette
At Triple George Grill at Downtown Grand Hotel & Casino in Las Vegas, they put their own spin on the Girl Dinner trend by placing the items in an oversized martini glass and serving it alongside a refreshing Triple George Spritz cocktail. The secret menu item is available for lunch and dinner.
âThe Georgette is Triple George Grillâs rendition of Girl Dinner. An oversized martini glass is loaded with a fresh Caesar Salad topped with croutons and shaved parmesan cheese plus French Fries, served alongside a refreshing Triple George Spritz. Itâs the perfect way to enjoy all the classics in one dish,ââ said Downtown Grand Executive Chef Nicholas Beesley.