A great side dish: Parmesan Truffle Fries

Potatoes balance out a terrific steak like nothing else can. We’ve got lots of potato options for our customers. A favorite for many is our Parmesan Truffle Fries.

We chatted with Bryan Hopping, Executive Chef of our Cincinnati location, about how to make great fries. He starts with fresh Idaho potatoes, cut into generous-sized fries. They’re cut by hand, and the skin is left on to give them a crispier, more rugged texture. The potatoes are soaked in water after cutting to get the starch out of the potatoes.

He blanches the fries in oil heated to about 300 degrees. Potatoes are drained and then fried again, the second time in oil that’s heated to 350 to 370 degrees. “That’s what gives them that crispy texture on the outside but keeps them still creamy on the inside,” Bryan tells us.

The fries are seasoned with truffle-infused salt. The fries are topped with fresh grated Parmesan cheese, which melts just slightly on top of the hot fries. “It makes for a really nice upscale French fry,” Bryan says. The lounge menu has flavorful, robust burgers on it, Bryan notes, and these fries balance well against the burgers. “We sell them a la carte and sell quite a few orders to our customers in the lounge. They go great with our new lounge menu.”


About editor

An upscale restaurant group with locations in Illinois, Indiana, Kentucky, Michigan and Ohio.
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