"Nothing beats a great french fry, especially one that has been double cooked and furnished with a dizzying choice of sauces. Some of the best of these sauces are free, some entail a nominal charge at Pommes Frites, which was transplanted a few years ago from a location on Second Avenue in the East Village after an explosion and fire. Now the décor is more Tudor than ever, and never fear that the fries won’t make a full meal." - Robert Sietsema
Robert Sietsema/Eater