Best French Fries - 2010
What's the best medium for frying potatoes? The usual answer is peanut oil, or even lard, but there's something better: At Strip House, a Village steakhouse done up to look like a brothel, the spuds are fried in goose fat, which imbues them with a delicate flavor and greasy gloss that doesn't make them sit heavy on the tongue—or in the stomach. What's more, the goose fat turns the potato julienne a deep reddish-brown color that's supremely appetizing. If you're more enamored of the fries than the excellent steaks served here, consider having a cocktail at the bar and a serving or two of the fries for a magnificent, devil-may-care meal.