Who doesn't love french fries? We've long been looking for New York's best, and decided that the city's fries deserved more than a post—they needed a column of their own. Here's TGI Fry-Day, your weekly dose of deliciousness. Got a nomination? Let us know. —The Mgmt.
In the New York French fry kingdom there are certain subjects (who shall remain nameless) who insist that it's just too logistically difficult to prepare hundreds of orders of fresh French fries in a day. I might find that argument plausible if I hadn't experienced the wonder that are Balthazar's French fries. Cut, peeled, blanched, and twice fried (as just about every great fry is) to a gorgeous burnished golden brown, Balthazar French fries are proof positive that where there's a will to make great fresh French fries, there's a way. Bless you, Balthazar co-chefs Lee Hansen and Riad Nasr, for keeping the fresh French fry faith.