Where can you find the best French fries in Los Angeles and maybe in the universe

I will never understand that steak fries are contemptuous. Wedges of brand strength without crispness, such as a sip -shaped potato puree. There. Simply order a baked potato and get ready.

Curly fries who did it right are crispy through every coil. I'm never angry with a waffle roast.

The thin Fry has the potency to be a spudge. It is superior to a wedge texture to fluff with a more Eva ratio of Crunch. Three thin fries that clump together and dipped into your favorite spice are always hit. A single fat burn could never.

For a long time I had a firm conviction that Chateau Marmont housed the largest French fries across the country. They are served in a decorative silver cylinder, which should at least raise the presence of the humiliation of the Hamburg buddies. The Frenchman Mountain of Pommes exudes a luxury lime that buried from the top, showered in parmesan cheese and smelled vague from truffles. Truffle -Parmesan fries ($ 17) in the sceney los Angeles Hotels scene nest? I can feel them when I tip that. I can hear the laugh of anger that has only escaped her mouth. I know – people feel strong for french fries.

After the Pawing deals with french orders at Heavy, République and a handful of locations in the city, I no longer think the best fries in Los Angeles, but they are still near Martini, which are hot near top ice cold. In this way, the light cold of the two hosts are in the bar and the restaurant as a gatekeeper. I have no SAG card and count my social media supporters

Also for the title of the best French fries Frites, the Talg fries from the new hand compete in the Arts District, named after the beef alg. They are long, golden sticks, the official fine finger – the type of french fries that seem to have a surface of the extreme layer of the species of the province. They are well seasoned with salt and pepper, good enough to skip the ketchup. But as from the Food Food editor Betty Hall, likes to say: It is not a French surf if you cannot dive into ketchup. Once again people feel strong for fries fries and their spices.

I stumbled into the best French fire that I have ever tried in an Italian restaurant in the arts. It was like the world shifted to another universe?

Menu with the Rossob, you would be forgiven. The restaurant of Steve and Dina Samson is best known for Steves Regional Italian cooking, which is based on the traditional Bolognese dishes of his family with star cake. But you read until the end of the menu.

They are named after the frieze, which Steve Rembers ate as a child in a small mountain village in the analyzes in the south of Bologna.

“Once we just went to an outdoor restaurant and I had fries with balsamic vinegar, and it was like: 'Phew, that's stunning,” he says.

Steves fries are shy in front of wedge areas, although I call something wider than a quarter of inches (over the width of a McDonald's Fry). They are suitable in a bowl, the tree trunks of potato monghed, shiny and with balsamic vinegar. The surface of every roast roast, the robust terrain made of good fried chicken, jagged and almost shaggy in parts. Pieces of fried rosemary and sage litter the top.

They are hot and crispy than I expect for a fry with her girl, the outer of the potato, which is as tender and crispy as a chip. But it's not just the outer layer that is crispy. It is as if the potatoes are fried from the inside, there is no need for a good one. You all the good ones.

Before you came to work?

With two bite I became a fat fire faith. Or at least an AIDNine roast believer.

After Steve tried several types of potatoes, he chose Kennebec potatoes and only Kennebec potatoes to make him fries.

“These were consumed on our menu.” Sometimes our product says that it can be difficult to use Kennebecs in-n-out of so many of them.

And even if Steve secures the Kennebecs, he won't know that a batch is good until it goes through the three-cook process to do it.

The potatoes are cut, rinsed and soaked overnight. They are laid flat on frames that steam in the oven. The Frries rest in the walk -in cooler and dry, take the first in the deep fryer. First, the fries are cooked, they go back to a rust and in the freezer. The potatoes are fried at 375 degrees to order.

“I heard that there are opportunities to see if you say that you will be good potatoes,” he says. “If you can find a way to say that you go through all the work. But we have not found a way to know before the third cook?

Sometimes the potatoes absorb too much oil. In other cases, they fall apart in the fryer.

“How we get a good amount of potatoes is such a good feeling,” he says. “You have the feeling that you have won something.”

With the reward of the restaurant's menu and a constant supply of Kennebecs, the fries are switched on in Rossob.

“Things like fries are the most difficult to do. We have known a lot what a good roast is,” he says. “You can't get around a good roast.”

Although Steve intends to have the Fresz that you visit, there are no guarantees. You may want to call the good fries.