Fry-suvius, S’macks Burgers & Shakesįries piled high with cheese sauces, bacon, pulled pork, homemade guacamole, fried egg, and Cholula. Topped with pepperoni, tomato sauce, and melted mozzarella. Topped with Buffalo chicken and scallions. Buffalo Chicken Fries & Pizza Fries, The Ainsworth Hand-made, jumbo tater tots stuffed with Applewood-smoked bacon, smoked Gouda, Provolone & American Grana cheeses, smoked tomato ketchup, and beer cheese. Topped with scallions, bacon, and special aioli dressing. Schweid & Sons beef, melted Pepper jack cheese, guacamole, salsa verde, pico de gallo, queso fresco, and cilantro on a waffle fry. Hangover Fries, Melt Bar & Grilledįresh cut fries, seared pork belly, mozzarella cheese curd, rich gravy, fried sunny side up egg, and chopped scallions Loaded Fries, Brother Jimmy’s BBQįresh cut fries topped with cheese, pulled pork, tomatoes, and scallions. Topped with chili, cheese sauce, scallions, and bacon. Topped with Sichuan chili, pepper jack cheese, scallions, and sriracha mayo. The popular loaded fry shop has a new home in Wesley Heights. To celebrate this side item dynasty, we asked chefs and restaurant owners to send us their most creative French fry dishes in honor of National French Fry Day. Go deeper: New restaurant by the Colliers called 3rd & Fernwood to open at the Metropolitan. In this year’s Burger Trends Report, French fries remain the most popular side item served with Burgers in 2016. fries-they come in many forms: shoestring, waffle, sweet potato, curly, the list goes on and on. PERFECT FOR … Anyone who needs to carb-load, whether they be Mission College students or football players fans who want to chow down before or after games at Levi’s Stadium nearby tech workers taking a break and Great America visitors who didn’t get enough to eat inside the park.ĭETAILS: #GetFried Fry Cafe is open from 11 a.m. #GetFried offers a few beers on tap, along with wine, milkshakes and fountain drinks. We think it would be wise to add a ketchup dispenser to the utensil/napkin station to save staff time and a backup at the counter. Lots of customers are taking their orders to go, but if you’re a crispy fan, consider staying here.Įmployees are cheerful and flexible about customizing dishes (you want your 716 with something other than blue cheese?) and doling out little containers of ketchup. Like nachos, these loaded fry dishes are best eaten quickly before sogginess sets in. (We’ll see if the chef has a change of heart during the upcoming season down the street.) Customers have already been asking about naming something for Jimmy Garoppolo but Crum says you can’t equate decades of gridiron success with a few good games. The latter dish, of course, pays homage to legendary San Francisco 49ers coach Bill Walsh. #GetFried is vowing to make more of these. The hand-cut fries, which are soaked and blanched to make a crisp fry with a creamier interior, are selling out quickly. THE FOOD: Six types of fries are offered (hand cut, straight cut, seasoned waffle, curly, funnel and sweet potato) and you can buy a cone of them for $4 with a sauce (a dozen or so, with ketchup, malt vinegar, honey mustard, lemon-garlic aioli, mayo ketchup with garlic, basil pesto mayo and avocado aioli leading the way). Parking is normally plentiful at this strip center of eateries, except maybe at lunchtime. And they’re installing more overhead TVs. Although there are just three tables inside the tiny space, the owners wisely added a patio with heat lamps and bar-stool seating that can accommodate about 20 customers. THE VIBE: Hey, we’re talking French fries! The look is super-casual, with a few distressed wood walls adding a rural-meets-Silicon Valley touch. Here’s a recap of our first look and our first bites: They, along with local owner Robert Crum, opened their first California location Monday on Great America Parkway and Mission College Boulevard to predictable crowds of the curious. The French fries at #GetFried come by the cone, with your choice of dipping sauce, or in baskets with meat-and-cheese toppings. That’s where #GetFried comes in. Inspired by Canada’s poutine shops and Amsterdam’s fry cafes, founders Chris Covelli and Garrett Green checked out the stats - Americans eat 29 to 50 pounds of French fries a year, they say - and launched #GetFried in 2015 in Buffalo, New York. Sure, you can get fries everywhere these days - think California-style burritos - but where can you choose from six varieties of fried potatoes? And dozens of toppings and sauces? Everyone’s favorite fast-food side has become a main dish in Santa Clara.
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