Crispy, savory and salty – who doesn’t love a plate of French fries? Last year we shared our favorite out of the ordinary fries, but this list is even more outrageous. Sure, we love the good ole’ potato, but why settle with common fries when you can deep fry avocados, carrots and polenta? Stop by these New York City restaurants for deliciously inventive plates of fries. By Sarah M. Shaker.
Carrot Fries, Narcissa
The East Village’s Standard Hotel is home to Narcissa, a restaurant refining high-low cuisine in the neighborhood. Their recently-famous Carrot Fries are served with jalapeno-tofu dip, for a creamy indulgence with a little kick. Grab a drink with your friends al fresco at Café Standard in the front of the hotel before cozying up inside Narcissa for a vegetable heavy menu with other highlights including Rotisserie-Crisped Beets, Raw Tuna with cucumber-basil water, salsify, jalapeno relish and Carrots Wellington with bluefoot mushrooms, sunchokes, gremolata.
Sweet Corn Tempura, DARUMA-YA
DARUMA-YA recently opened in TriBeCa, offering homemade soba noodles prepared by Soba master Shuichi Kotani and a menu of modern Japanese specialties prepared by Chef Nobuhito Dosei. The Sweet Corn Tempura with Ichimi pepper (red pepper flakes) is a standout starter. Lightly fried corn kernels are addictively both sweet and savory as you crunch into these chopstick-held bites. Dipped in the Ichimi pepper adds the perfect spicy balance. Other dishes not to miss are the Crispy Fried Chicken and Grilled Lobster with Sea Urchin Mayo.
Avocado Fries, Tender
The Sanctuary Hotel’s newest restaurant and lounge, Tender, is serving up Avacado Fries with diced apple, basil essence and ranch dip for an appetizer with the right amount of crunch coupled with a creamy, indulgent center. The menu features Modern American cuisine and sushi created by Executive Chef Dale Schnell whose experience includes KTCHN at THE OUT NYC and the world’s only 7-star hotel The Burj al Arab in Dubai. For those who crave Japanese fare, Tender features a 10-piece Omakase and six non-traditional sushi rolls, like the Pink Panther with King Crab, cucumber, soy paper, crunch, wasabi aioli and yuzu roe from Sushi Chef Edwin Purnomo who previously worked at Sushi of Gari.
Chickpea Fries, Sotto 13
The “Fries” at Sotto 13 in the West Village are made from combining chickpea flour (garbanzo bean) with warm milk and cooking it very low until thick. Executive Chef Ed Cotton then smooths this mixture on a pan and lets it sit over night. The next day he cuts this paste into “fries” and dredges them semolina before frying them to a golden brown. Served with dipping sauce made from a puree of sundried tomatoes, olive oil and roasted garlic makes this appetizer a flavorful plate to share with your whole table.
Crispy Parmesan-Polenta Fries, Fogo de Chao
Brazilian-inspired appetizers and delicious small plates are made for sharing at Bar Fogo. The Crispy Parmesan-Polenta Fries are a unique way to indulge while you sip on cocktails or regionally selected wines in a casual atmosphere. Enjoy the full dining experience with sides, salads and your choice from 16 cuts of fire roasted meats that are brought to your table, sliced and served by gaucho chefs.
Sarah Shaker is the founder of the blog Bright Lights, My City.