Published: May 27, 2011
It may be said of few things in life - sex, pizza and publicity would surely top the list - that even when they're bad, they're still pretty good. After licking the grease off our fingers, we would argue for the inclusion of at least one more item: French fries.
Even so, not all fries are created equal. Fortunately for discriminating Tampa-area tater debaters, a handful of area eateries have elevated the salty side-dish's preparation into an art form.
Which ones? Look out. We're about to drop that info on you - wait for it - like a hot potato .
The Refinery: Chef Greg Baker includes them with his burger (pictured at right), sure, but he really puts the French - or, at least, the French-Canadian - back in his Yukon Gold fries by serving up inventive seasonal takes on Quebecois pub fare. Traditional poutine calls for a pile of fries topped with brown gravy and cheese curds, but the James Beard-nominated Refinery piles on their own unexpected ingredients; this week's is a vegan version with hummus, avocado, red onion and orange. On weekends, a late-night menu offers a build-your-own option with a variety of toppings to choose from. It's sort of like Cold Stone Creamery, but with French fries. Top that .