Uploads from wallyg, tagged frenchfries

Denver - LoDo: Euclid Hall Bar & Kitchen - Braised Pork Cheek Poutine

nobody@flickr.com (wallyg) — Wed, 28 Nov 2012 19:59:37 -0800

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Braised Pork Cheek Poutine, tomatillo green chile, chedar curds and goat cheese, cilantro, chile lime fries

Euclid Bar & Kitchen, at 1317 14th Street, is the third estaurant from the team team of Jennifer Jasinski and Beth Gruitch, owners of the award winning Rioja and Bistro Vendôme on Denver's historic Larimer Square. Located in Euclid Hall, an 1883 building that once housed the venerable Soapy Smith's bar, this American tavern focuses on high quality and innovative pub food from around the world including housemade sausages, po' boys, poutine and schnitzels. An extensive beer selection and creative cocktails drive the beverage program.

San Francisco - Cow Hollow: Roam Artisan Burgers - Fry-Fecta

nobody@flickr.com (wallyg) — Mon, 05 Mar 2012 17:04:03 -0800

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The Fry-Fecta includes Russet Fries, Sweet Potato Fries and Zucchini Onion Haystack. The Russet Fries can be topped with custom seasoning--in this case, truffle parmesan, or fresh herb or chipotle maple.

Roam Artisan Burgers, located at 1785 Union Street, was opened in June 2010 by first-time restaurant entrepreneurs, Josh Spiegelman and Lynn Gorfinkle with a goal was of building a healthier, responsibly sourced burger without sacrificing flavor. Roam offers seven different burgers, with a variety of customizations, with a choice of patty: Pacific Pastures 100% grass-fed beef, Diestel Family free-range turkey, Great Range all-natural bison, house-made organic veggie, and Durham Ranch all-natural elk. The beef patties are ground fresh and pattied daily at Golden Gate Meats. Burgers are paired with fries cooked in rice bran oil, house-made sodas sweetened with low-glycemic agave nectar, wine and kombucha on tap, and a lineup of Straus Family Creamery shakes.

NJ - Jersey City: Kraverie - Kimchi Cheese Fries

nobody@flickr.com (wallyg) — Sun, 19 Feb 2012 10:07:29 -0800

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The Kraverie, at 24 Mercer Street, opened in 2012 combining the menus of two popular Jersey City food trucks--Charles Heo and Taejin In's Korean BBQ truck, The Krave Truck and Lucinda Creperie.

NJ - Jersey City: Kraverie - Kimchi Cheese Fries

nobody@flickr.com (wallyg) — Sun, 19 Feb 2012 10:07:25 -0800

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The Kraverie, at 24 Mercer Street, opened in 2012 combining the menus of two popular Jersey City food trucks--Charles Heo and Taejin In's Korean BBQ truck, The Krave Truck and Lucinda Creperie.

NYC - Greenwich Village: Minetta Tavern - Black Label Burger

nobody@flickr.com (wallyg) — Wed, 27 Jul 2011 18:50:05 -0700

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Minetta Tavern, at 113 MacDougal Street, first opened in 1937, named after the Minetta Brook, which ran southwest from 23rd Street to the Hudson River. Over the course of its long history, the Tavern was frequented by various layabouts and hangers-on including Ernest Hemingway, Ezra Pound, Eugene O'Neill, E. E. Cummings, Dylan Thomas, and Joe Gould. In 1997, restaurateur Keith McNalley and chefs Lee Hanson and Riad Nasr took over the dusty old 70-seat, two-room West Village relic filled with framed celebrity etchings and murals and instantly turned it into a scene.

Minetta Tavern instantly became known for its Black Label Burger, made from a blend from Pat La Frieda which includes prime dry aged ribeye, skirt steak and brisket, all sourced from Creekstone Farms, Kentucky. The eight-ounce salt-and-peppered burger, drizzled with clarified butter and grilled over a grapeseed-oiled griddle is topped with caramelized onions and set in a sesame seed brioche bun.

NYC - Greenwich Village: Minetta Tavern - Black Label Burger

nobody@flickr.com (wallyg) — Wed, 27 Jul 2011 18:46:11 -0700

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Pittsburgh - Strip District: Primanti Bros - Pastrami Sandwich

nobody@flickr.com (wallyg) — Sat, 16 Jul 2011 17:02:04 -0700

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The original location of Primanti Bros., at 46 18th Street, was first established in 1933 by brothers Joe, Dick and Stanley Primanti. Its signature sandwiches consist of a grilled meat, a vinegar-based cole slaw, tomato slices and French Fries between two pieces of Italian bread. The sandwiches were originally designed for truck drivers, who made deliveries in the middle of the night in the Strip District, and could eat their sides and sandwich together with one hand while driving. The shop became popular with the late-night and early-morning workers who unloaded fish, fruits and vegetables in the area, and over the years became a go-to for the late night crowd after local bars closed. Primanti Brothers has expanded with locations throughout Pittsburgh and its suburbs, including outposts at PNC Park, Heinz Field and Consol Energy Center, and into Florida.

Primanti Brothers made the list of 1,000 Places to See Before You Die in the USA and Canada by Patricia Schultz, was featured on The Travel Channel's Man Vs. Food, the Food Network's FoodNation with Bobby Flay, and was voted #3, for the best place to chowdown in the U.S. on The Travel Channel Americas 101 Tastiest Places to Chowdown Countdown.

NYC - 2010 Vendys: Souvlaki GR

nobody@flickr.com (wallyg) — Sun, 26 Sep 2010 18:45:27 -0700

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Souvlaki GR was one of the five finalists in the Rookie category of the 2010 Vendy Awards. Kostas Plagos, Pavlos Sierros, Abby Sierros and the Entire GR FAmily serve their version of popular Greek street foood at different locations around New York.

The 6th Annual Vendy Awards were held on September 25, 2010 on Governor's Island. Called "the Oscars of food for the real New York" by Chef Mario Batali, the Vendy Awards are New York City's annual competition for the title of Best Street Food Vendor, and a fundraiser to support the Street Vendor Project of the Urban Justice Center. The Vendy Awards are given out in three categories at festival which doubles as an all-day cook-off between the best sidewalk chefs in the City.

A panel of judges awards one of five finalists the Vendy Cup and title of Vendy Award Winner, an honor that went to the King of Falafel and Shawarma. Vendy attendees vote to choose the People's Taste Award winner from the finalists, an honor that also went to the King of Falafel and Shawarma. Audience vote also determines the winners in the Dessert Category, an honor that went to Kelvin Natural Slush Co, and in the Rookie Category, which went to Souvlaki GR.

NYC - Meatpacking District: Bills Bar & Burger

nobody@flickr.com (wallyg) — Thu, 19 Aug 2010 21:32:05 -0700

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Bill's Bar & Burger, at 22 Ninth Avenue, was opened in 2009 by serial gastropreneur Stephen Hanson. Bill's served a custom blend of beef from celebrity butcher Pat LaFrieda cooked on a flattop griddle, paired with the usual sides and spiked milkshakes.

Frites'N'Meats - Burger and Frites

nobody@flickr.com (wallyg) — Sat, 13 Mar 2010 19:17:42 -0800

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Frites 'N' Meats, a New York City food truck, has been serving their hamburgers and fries around Manhattan since October 2009. Frites 'N' Meats serves two kinds of burgers from DeBragga (grass fed angus, and wagyu), three different buns from Balthazar (brioche, potato onion, and sesame seed), and 5 different kinds of cheese from Murray’s (gruyere, goat, brie, cheddar, and blue).

San Francisco: AT&T Park - Gilroy Garlic Fries

nobody@flickr.com (wallyg) — Sat, 12 Sep 2009 20:31:03 -0700

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AT&T Park, located at 24 Willie Mays Plaza in San Francisco's South Beach, has been the home of San Francisco Giants since it was opened by China Basin Ballpark Corp on March 31, 2000. Originally named Pacific Bell Park, then renamed SBC Park in 2003, it was ultimately christened AT&T Park in 2006. Replacing Candlestick Park as the Giants' home, it was Major League Baseball's first privately financed ballpark since 1962.

Montréal - Plateau Mont Royal: Resto La Banquise - Poutine Danse

nobody@flickr.com (wallyg) — Wed, 12 Aug 2009 04:29:49 -0700

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Poutine, a Québeque diner staple, usually consists of frites (French fries) topped with fromage en grains (fresh cheese curds) and covered with sauce brune (brown gravy spiced with a hint of pepper). Additional ingredients are sometimes added. La Banquise's Poutine Danse (Dance Poutine) includes poulet (chicken), oignons (onions), bacon and sauce aux poivres (pepper sauce).

Poutine originated in rural Québec in the late 1950s. Several Québécois communities claim to be the birthplace of poutine, including Drummondville (by Jean-Paul Roy in 1964), Saint-Jean-sur-Richelieu, and Victoriaville. One popular origin story claims that poutine was invented in 1957 by Fernand Lachance when a customer ordered fries while waiting for his cheese curds from the Kingsey cheese factory in Kingsey Falls. Lachance is said to have exclaimed ça va faire une maudite poutine ("it will make a damn mess"). The sauce was allegedly added later, to keep the fries warm longer.

Resto La Banquise, at 994 Rachel Est, was opened by Pierre Barsalou, a neighborhood firefighter, in May 1968 as a dairy bar. In September of that year, he did over the menu turning the restaurant into a 24-hour snack bar. In the 1980s, La Banquise introduced poutine to the menu in two varieties--Classical and Italian. In 1994, Pierre's daughters, Annie and Marie-Josée, took over the business and began slowly introducing different varieties of poutine. In 1999, Marc Latendresse took over for Marie-Josée, and today you can find twenty-five different varieties of poutine on the menu.

Montréal - Plateau Mont Royal: Resto La Banquise - Poutine Classique

nobody@flickr.com (wallyg) — Wed, 12 Aug 2009 04:29:56 -0700

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Montréal - Plateau Mont Royal: Au Pied de Cochon - Poutine au foie gras

nobody@flickr.com (wallyg) — Wed, 12 Aug 2009 04:29:05 -0700

wallyg posted a photo:

Poutine, a Québécois diner staple, usually consists of frites (French fries) topped with fromage en grains (fresh cheese curds) and covered with sauce brune (brown gravy spiced with a hint of pepper). Additional ingredients are sometimes added. Au Pied de Cochon's Poutine au foie gras (Foie Gras poutine) uses frites fried in duck fat and adds foie gras, a French delicacy made from the liver of a duck or goose that has been specially fattened through gavage (force-feeding) corn.

Poutine originated in rural Québec in the late 1950s. Several Québécois communities claim to be the birthplace of poutine, including Drummondville (by Jean-Paul Roy in 1964), Saint-Jean-sur-Richelieu, and Victoriaville. One popular origin story claims that poutine was invented in 1957 by Fernand Lachance when a customer ordered fries while waiting for his cheese curds from the Kingsey cheese factory in Kingsey Falls. Lachance is said to have exclaimed ça va faire une maudite poutine ("it will make a damn mess"). The sauce was allegedly added later, to keep the fries warm longer.

Au Pied de Cochon (translated to The Pig's Foot), at 536 Duluth Est, is chef Martin Picard's unapologetically Québécois restaurant. Picard put PDC, as locals call it, on the gastronomic map when he put foie gras on poutine in 2004, just after it opened. Foie gras comes in nearly a dozen different combinations--stuffed into a ham hock, topped on burger, sliced onto a tart, and stuffed into "Duck in a Can." The restaurant's titular item, the stuffed pig's foot, weighs in at more than a pound.

Washington DC - Shaw - U Street Corridor: Ben's Chili Bowl - Chili Half Smoke and Chil Fries

nobody@flickr.com (wallyg) — Mon, 08 Jun 2009 04:25:01 -0700

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Ben's Chili Bowl, at 1213 U Street, has been an integral part of the U Street Corridor since it was founded in 1958 by husband and wife team Ben and Virginia Ali. The restaurant is located in the former Minnehaha, Washington's first silent movie house, which was established in 1911. Ben's was frequented by both police and protesters during the 1968 Washington, D.C. riots, and is regularly visited by celebrities, most famously Bill Cosby. Then-President-elect, Barack Obama, stopped into Ben's for lunch when he first arrived in his new hometown. Scenes from the films The Pelican Brief and State of Play were filmed in the restaurant.

Ben's signature dish is the Original Chili Half-Smoke, a favorite of Cosby's since the early 1960's. The 1/4 pound half-pork, half-beef half-smoke, a sausage similar to the hot dog, but larger, spicier and with more coarsely ground meat, is grilled, served on a warm steamed bun and topped with mustard, onions and a spicy homemade beef chili con carne. The etymology of "half-smoke" is debated, as the sausage is not always smoked. It may instead refer to the practice of cutting the sausage in half when grilling, or that many half-smokes are 50/50 beef and pork. The "original" half smoke is considered to be the sausage distributed by D.C.'s Briggs and Co. meatpackers, originating in around 1950, though Raymond Briggs started selling his half-smokes circa 1930

The greater U Street Historic District, roughly bounded by New Hampshire Avenue, Florida Avenue, 6th Street, R Street and 16th Street, in the Shaw neighborhood of northwestern Washington DC, is largely a Victorian-era neighborhood, made up of row houses constructed in response to the city's high demand for housing following the Civil War and the growth of the federal government in the late 19th century. The area was predominately white and middle class until 1900, but as Washington became progressively more segregated, the U Street Corridor emerged as the city's most important concentration of businesses and entertainment facilities owned and operated by blacks, becoming known as "Black Broadway" in its cultural heyday. The late 1960's saw the neighborhood begin a fall into decline, marred by violence and drug tacking, that would last well into the revitalization and gentrification of the 1990's.

Greater U Street Historic District National Register #98001557 (1998)

Ben's Chili Bowl was featured on the Travel Channel show, Man Vs. Food (Episode 20)

Washington DC - Shaw - U Street Corridor: Ben's Chili Bowl - Chili Half Smoke and Chil Fries

nobody@flickr.com (wallyg) — Mon, 08 Jun 2009 04:24:56 -0700

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