They came, fried in duck fat and rising out of the white ceramic like a peacock's tail. I had never seen a basket of fries look majestic, but these managed to do just that. Thicker cut and fried to a fat, bronzed crunch, they're paired with an arresting malt vinegar mayo that calls to mind a Brit's fish and chips. They're an accidental runaway hit, their creator told me. "I didn't want to be famous for my fries," Chef Amanda Freitag admitted. Understood, but if it's any consolation, they're absurdly good.
355 Greenwich Street, New York NY 10013 (map) 212-274-9310
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.