are Belgian French Fries.
There is no place in the US
that makes them as good as most any Brussels frituur.
Part of it is the Belgian potato, part of it is the oil -
Belgian frites are fried in a lard blend. Also
Belgian Frites are based on the metric - a perfect one
centimeter square. The American attempt are cut 1/4
inch square. They just don't fry the same.
that said, the folks at The Frite Shop are doing a great
job. The fries are twice fried - first at a
low temperature to blanch them and then, just before
serving, at a higher temperature that crisps them up quite
nicely. They are served in a traditional paper
cone. I always get mine the Belgian way with a
big dollop of mayonnaise on top. There are a bunch of other
toppings to choose from, among them Aioli, Pesto, Wasabi,
Curry and Blue Cheese.