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.
Oh man. I really loved these fries—and what's not to love? They come in a blue vase, fat and snugly packed, well-salted and bursting with potato flavor. Eat them right away before their thin, fried shell softens, but their well-textured insides hold up great, even cold. Definitely spring for an extra sauce or two. Or three. The gribiche (mayo with herbs, shallots, and capers) is light and spring-y; the yogurt, cumin, garlic is silky and appropriately flavored.
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