With great interest, I just read an interesting online article about a little French fry shop in New York City. The shop/restaurant is named Pommes Frites and it just reopened in a new location after the East Village building that housed its original location was destroyed in a gas explosion. I thought it was very impressive when one of the owners of the shop said that the restaurant reopening was insignificant compared to the losses experienced by other victims of the explosion.
Pommes Frites has been in business for more than 15 years, and is a very popular eatery. The only food items served there are Belgian-style French fried potatoes. To keep things interesting, there are more than 25 different types of sauces available for dipping.
When I first read this article, I couldn’t help but wonder how a restaurant that sold only French Fries could stay in business. Then I remembered the Belgian French fries that were served at the French restaurant where I used to work.
Belgian-style French Fries maintain a different flavor and texture from most other types of French-fried potatoes. The potatoes are actually deep-fried in oil twice, at different temperatures. This process produces French fries that have a nice crispy exterior and a nice and soft, very flavorful interior.
The new location of Pommes Frites is on Macdougal Street, a famous street in New York City, where several other well-known restaurants are also located.