Before we start, a small comment. We're sorry that we didn't include your favourite French Fry place in this article, but you have to understand that we were on a deadline to come up with a top ten list for USA Today and that we are on a VERY tight budget (we were not paid by USA Today for our "contributions"). Renting a car or plane and driving around the US for a month sampling French Fries, while it sounds like a really great idea we'd love to try, is simply not within our means. In fact, a trip to any of the places listed (except maybe the McD around the corner with the permanent 20-minute waiting line) is not within our financial means. We will try and provide more comprehensive lists on this site as it grows and as we get the opportunity. So please stop the flames! They spelled the boss' name wrong.

On to the media circus...

From USA Today, February 19, 1999:
By Cathy Hainer

10 Great places to...

Given their name, is it any surprise that French fries have a certain cosmopolitan je ne sais quoi? "French Fries are very European," says devotee M W Grossman, creator of The Official French Fries Page (www.<stolen_domain>.com/fries). The Belgians take their pommes frites very seriously; the Dutch love their patates frites; and in Poland, the natives go nuts for fritki. But in the States, we've made the French Fry our own. "Whether your preference is standard-cut,shoestring, steak fries, waffle-cut or even those silly spiral-cut fries, few have notbeen tempted by the fry's beckoning aroma." Here, Grossman shares his top 10 spots for hot and tasty fries.

McDonald's
everywhere

The Golden Arches may be ubiquitous, but you can never get enough of their famous fries "The same standard of quality anywhere in the world, McDonald's are the standard against which all other French fries are measured."

Pommes Frites
New York City

Here's a little patch of Belgium in the middle of New York's East Village, complete with authentic pommes frites. "If you want your fries a bit more European, airfare to New York is usually cheaper than to Brussels, which is where you'd otherwise have to go for authentic Belgian Fries. These are served with a wide range of condiments, including actual Belgian fritessauce, a sort of thick, tasty mayo." information: 212-674-1234

Thrasher's
East Coast Chain

These fries -- "made famous in Ocean City, MD." -- are truly European, in both cooking and taste. The secret to their deliciousness? "Thrasher's must be made with Old Bay seasoning and vinegar."

Hops
Multistate chain

Hops uses fresh-cut potatoes and makes its fries for order. "This restaurant/microbrewery chain serves up a very large order within minutes. They're best eaten with ketchup, mayo and a mug of Hops' ale."

The Asylum
Washington, D.C.

In the heart of the nation's capital, in the multicultural Adams Morgan neighborhood, this restaurant and nightclub serves waffle-cut fries. That "may not be the classic shape, but this little place serves them seasoned and with their own special ketchup. They're cooked in fresh oil and always hot and crispy." Information: 202-319-9353

Young Avenue Deli
Memphis

"It's amazing how many French fries you can get out of one giant potato, but this deli manages an entire huge basket." The fries are made fresh to order and prepared with secret seasonings. Alternate versions include cheese fries and chili-cheese fries. Information: 901-278-0034

The Varsity
Atlanta

The Varsity is not just about French Fries, it's an entire eating experience. "The Varsity drive-in is well-known in Atlanta, although onion rings get just a bit more attention here. Their spuds are cut fresh daily, fried in oil and delivered right to your car." Information: 404-881-1706

Benita's Frites
Santa Monica, Calif.

One of only a handful of U.S. restaurants specializing in French fries, Benita's has a masterful way with the tater. "Their condiments range from the standards (ketchup and mustard) to specialties like radicchio garlic lemon mayo." Information: 310-458-2889.

Minnesota State Fair
St. Paul, Minn.

This may be the Land of 10,000 Lakes, but they serve at least 10 million French fries during the annual state fair. "If you're in Minnesota between Aug. 26 and Sept. 6, you can't miss the fries from various vendors. For a gargantuan fry experience, try the 88-ounce. bucket, enough for the entire family." Information: 614-642-2200

Your home

Every chef, professional or at-home amateur, has a special French Fry recipe. Here's Grossman's: "Using either frozen or fresh-cut fries, cook the potatoes in a fryer at 335°F-350°F until golden brown. Remove from fryer, place on paper towels. Salt before shaking off the excess oil. Serve with your favorite condiments. Besides ketchup, mustard and mayo, many Americans love to dip their fries in ranch or blue-cheese dressing."

_________________

Corrections (not printed in USA Today):

"Grossmann" has two "n"s, not one.
"Grossmann" wrote the entire article save for half of the intro paragraph.
French Fries may be popular in Europe and even have European origins (they do), but they became really popular in the US first; the UK didn't get a taste for them until about a hundred years after the US got them. Belgium didn't exist until some 40 years after the US had French Fries, but they presumably loved them from day one.
Fritessauce is a thick, somewhat mustardy mayo. "Tasty" is also correct, but not quite as descriptive. However, in Blegium you should just ask for "Mayo".
Thrasher's fries are similar to European fries; they are NOT "truly European"
Thrasher's fries should be served with malt vinegar and Old Bay Seasoning. If you make the fries with those ingredients your oil will spatter and get dirty and the malt vinegar and seasoning won't stick.
Arrrggghhh! The final entry is not Grossmann's personal recipe; it's a general how-to for making basic French Fries at home. Very basic.

Thanks to both author Cathy Hainer and to Anne Goodfriend who edited the piece. And also thanks to Gannett for not suing us (we hope) for using the article and photos verbatim.

Update (2000): A couple months after publication, Anne met us at Asylum for a big plate of French Fries with the works. We let on that Jimmy is a friend and told about all the reservation requests the place got after publication. She laughed and was pleased we were able to "put one over" on the paper, especially since she got a chance to find out first-hand that the Asylum's are indeed some mighty fine French fries. Make no mistake, however: the Asylum's fries -- taste and portion size -- are out of this world!

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