Fit to be fried

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Fit to be fried

In search of Durango’s top spots for an all-American indulgence
Ty Kostrinsky, chef at Brew Pub & Kitchen, salts a fresh batch of french fries. He leaves the skin on for extra flavor.
At Brew Pub & Kitchen, a hot order of crispy fries is served with its classic accompaniment, a cold beer.
Danielle Ghear, of Brew, samples the brewery’s hand-cut, twice-fried french fries.
Black truffle salt adds a foodie flair to the french fries at Seasons Rotisserie & Grill.
Jim Deacy, line cook at Seasons, uses a mandolin to hand-slice potatoes for the restaurant’s signature fries that are dusted with black truffle salt.
Seasons sources its russet potatoes from chef Neal Drysdale’s hometown of Monte Vista.
Customers at Lost Dog Bar & Lounge consume more than 300 pounds of french-fried potatoes per week.

Fit to be fried

Ty Kostrinsky, chef at Brew Pub & Kitchen, salts a fresh batch of french fries. He leaves the skin on for extra flavor.
At Brew Pub & Kitchen, a hot order of crispy fries is served with its classic accompaniment, a cold beer.
Danielle Ghear, of Brew, samples the brewery’s hand-cut, twice-fried french fries.
Black truffle salt adds a foodie flair to the french fries at Seasons Rotisserie & Grill.
Jim Deacy, line cook at Seasons, uses a mandolin to hand-slice potatoes for the restaurant’s signature fries that are dusted with black truffle salt.
Seasons sources its russet potatoes from chef Neal Drysdale’s hometown of Monte Vista.
Customers at Lost Dog Bar & Lounge consume more than 300 pounds of french-fried potatoes per week.
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Durango ~ Events
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Durango ~ Events