It's a french fry revolution! And it begins with lots of toppings.
French fries are getting the posh treatment. Heretofore, the most elaborate way of serving them has been smothered in gravy and cheese curds (aka poutine). Now, for toppings, anything goes – Italian beef, pulled pork, chicken, pickled veggies and sauces from mild to spirited. These smothery stacks can be a meal unto themselves or a “shareable,” ideal for group snacking. Check out these restaurant renditions.
Some Kind of Gyro
With its Turkish street food theme, this mix of marinated chicken, cucumber, tzatziki sauce, tomato and Napa cabbage over fries has the right components but doesn’t get beyond baseline. I just wish it was less skimpy with the toppings.
CENTRAAL GRAND CAFÉ & TAPPERY
2306 S. Kinnickinnic Ave., 414-755-0378
Keep a beverage close by because the collision of toppings (fiery sriracha, hoisin sauce, garlic mayo and pickled onions, plus crushed peanuts) atop these soft-crisp fries will leave your tongue a-humming!
PUNCH BOWL SOCIAL
1112 N. Vel R. Phillips Ave., 414-204-7544
Beefy strips of carne asada tangle with pico de gallo and the creamy elements of sour cream and housemade cheese sauce. Over a nest of fries, you’ve got a different take on nachos.
630 S. Fifth St., 414-847-9580
It starts with hand-cut fries, then comes a pile of tender pulled pork, thick beer-cheese sauce and, the kicker, a smoky bacon-jalapeño jam. Holy moly, this is good.
1947 N. Farwell Ave., 414-273-7677
Disco Fries – shredded Italian beef, melted mozz and mild giardiniera – is a knife-and-fork meal. If you order it during weekend brunch, you can make it really over-the-top by putting a fried egg on it.
GLASS + GRIDDLE
1130 N. Ninth St., 414-988-1551