Occasion: Post-dinner snack with AbbyEdibles: frites with sundried tomato mayo
Musings: Blink and you'll miss it. This little shop is probably not even five feet wide (note: seating inside is scarce - be prepared to pounce when something opens up). It is, however, conveniently close to all the bars and karaoke places on St Marks.
Sometimes the simple things are best. Pommes Frites takes the humble potato and a pot of hot oil and turns them into pure unadulterated snackfood bliss. As with most unitaskers, you know they must be good because, heck, they only do one thing. If it wasn't good, they'd be out of business.
The potatoes are thick-cut and par-cooked. They're fried a second time in high temperature oil to order. (You can find the official specs here.) What you get is a paper cone filled with piping hot, deeply golden frites, crispy on the outside and fluffy on the inside. Just as a fry should be.
Picking a sauce (listed in pink) can be a bit of a negotiation. I admit I'm not very adventurous when it comes to the sauces. I like the sundried tomato, the peppercorn parmesan and just plain ketchup, but I hear the mango chutney and peanut satay are winners.
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