Comments (0) BEST FRITES - 2006
Bistro Vendome
How frite it is: At Bistro Vendome, chef Eric Roeder offers three kinds of steak frites -- a classique, an au poivre and a Roquefort. His galley bangs out dozens of orders every night, cutting the spuds, blanching the frites, leaving the thin strips to rest, then dropping them into oil for a fast fry that gives them the ideal hot, crisp exterior. After that, it's just salt and a little dusting of greenery, then straight to the plate for the best frites in town.
