

6

"The duck-fat fries are a premium, highly lauded side: potatoes are blanched in vegetable oil and given a final, higher-temperature fry for an initial crisp, then finished with flaky salt for a secondary crunch. They are greaseless with a molten interior, and the duck fat is added more as a finishing sheen than as the frying medium. Fries are served with a rich house mayonnaise made with Arbequina olive oil alongside ketchup." - Hugh Merwin