You're talking about the place on Second Ave. just off St. Marks place? Their fries are pretty good, yes, but they're only fried once and therefore don't have that great balance that real Belgian fries get from being cooked in two different temperatures of oil. I agree that both Balthazar and Pastis have very good fries. ← This is my first time posting on the site, even though I have read many of the forums for a while. I guess I have to jump in sometime, so here I go.... FG, What kind of balance are you talking about? Is it the texture that you yield when you fry twice at two different temperatures. The golden crunch on the surface and the creamy interior? I have never had Belgian fries, maybe that would help. Have you tried fries cooked in horse fat, I have read that it yields the best results. I am fairly confident in writing that Belgians love their horses\...horse meat that is. Maybe the horse fat is the trick? Why is it that you think the fry at two different tempetures have a balance? The best fries I have had were cooked in goosefat, at my friends house. Perfection!!!!
