Fit to be fried

Fit to be fried

In search of Durango’s top spots for an all-American indulgence
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Ty Kostrinsky, chef at Brew Pub & Kitchen, salts a fresh batch of french fries. He leaves the skin on for extra flavor.
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At Brew Pub & Kitchen, a hot order of crispy fries is served with its classic accompaniment, a cold beer.
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Ep 131029866
Danielle Ghear, of Brew, samples the brewery’s hand-cut, twice-fried french fries.
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Ep 131029866
Black truffle salt adds a foodie flair to the french fries at Seasons Rotisserie & Grill.
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Ep 131029866
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.
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Ep 131029866
Seasons sources its russet potatoes from chef Neal Drysdale’s hometown of Monte Vista.
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Ep 131029866
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