There are many factors that contribute to the perfect French fry, and there are even more elements to be considered once you start adding seasoning and flavoured dips. While fries are usually just a side dish, these fries will steal the spotlight. —Bronwyn Lewis
Fourth Avenue spent October celebrating Fries on Fourth with a friendly French fry competition. Romer’s Burger Bar won first place with their fantastic Truffle Fries. These are tossed in a fragrant white truffle oil and grana padano cheese.
Harbour YVR has a few delicious special French fry options but our favourite are the Honey Garlic Fries. They come sticky with sweet honey and sprinkled with garlic and sesame seeds. These taste delicious with Harbour’s lemon aioli.
The Burdy food truck operates at Container Brewing and serves up chicken and eggplant Parm sandwiches. Given their Italian menu, they serve Italian Fries which are double fried and tossed with a savoury mix of Italian spices and parmesan cheese. These fries are best enjoyed with Burdy’s basil mayo.
Back in the day, McDonald’s used to fry their fries in beef fat. Now you can get beef fat fries in Vancouver from Monzo Burger. They are deliciously simple and just as described: thin cut fries cooked in rendered beef tallow then tossed in sea salt.
Jackson’s Resto Butcher also competed in the Fries on Fourth challenge and they were this year’s runner up with their super crisp Bowl of Fries with Adobo Ketchup. For those inclined, these are also the kind of fries that are perfect for a dousing of malt vinegar.
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