There’s something great about doing one thing and doing it well. That’s why I love Pommes Frites.
Yes, this is coming from the same guy who nearly blew a gasket last week about chefs reworking one ingredient into three preparations. But this is different.
Pommes Frites is a postage stamp-sized shop on 2nd Avenue in the East Village between St. Marks and 7th that specializes in Belgian french fries. And when I say “specializes,” I mean that it’s the only thing on the menu.
They make fantastic fries. They appear to be pre-blanched and finished to order, and then they’re served in paper cones. The extremely limited seating consists of benches and low tables that have holes drilled in them into which you can put your cone of fries (illustrated in my shitty iPhone photo above). The holes for the cones are charming beyond belief.
Good fries are always worth seeking out, but what is it that makes Pommes Frites so good that I dragged Mrs. TVFF down there for a special birthday treat, despite it being nowhere near our intended destination? Without a doubt, it’s the sauces.
Just how exciting can dipping sauces be? Well, let me tell you…
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