They may not be French, but TAG Burger Bar’s duck-fat fries are definitely decadent

Mark MangerDuck-fat fries at TAG Burger Bar.The poor French. All they've done for cooking -- those fancy techniques and complicated sauces and such -- and how do we repay them? By sticking their name onto skinny, deep-fried potatoes. See also: - First look: Madison Street becomes TAG Burger Bar -...
By Gretchen KurtzJanuary 22, 2013
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Mark Manger
Duck-fat fries at TAG Burger Bar.

The poor French. All they’ve done for cooking — those fancy techniques and complicated sauces and such — and how do we repay them? By sticking their name onto skinny, deep-fried potatoes.

See also:
– First look: Madison Street becomes TAG Burger Bar
– Best French Fries 2012: Elway’s Cherry Creek
– Best French Fries 2012: Jonesy’s EatBar

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While the dish’s history is murky — we’ll let food historians argue over the origins of French fries — one thing is clear: People love fried spuds. McDonald’s alone sells nine million pounds of them. A day.

Thankfully, there are other ways to enjoy fries than out of a bag from a takeout window. You can get them cut thick, like steak fries, or curled into crispy rings. You can get them finished with truffle and parmesan, doused in vinegar, dipped in mayo, or topped with cheese curds and gravy in the Canadian dish called poutine.

And at TAG Burger Bar, you can get something even more decadent: duck-fat fries. Contrary to popular opinion, they are not fried in duck fat, but tossed after frying with an ounce of the liquid gold, then dusted with a sugar-spiked spice blend.

Find out just how good these fries are (not to mention the burgers with which they share the menu) when my review of TAG Burger Bar is posted here tomorrow.

In the meantime, we’re interested in your thoughts on the best French fries in town. Post your suggestions in the comments section below — and be sure to vote in our 2013 Best of Denver Readers’ Poll here.

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Gretchen Kurtz has worked as a writer for 25 years; during that time she’s stomped grapes in Napa, eaten b’stilla in Fez, and baked with Buddy Valastro, aka the Cake Boss. Her work has appeared in publications including Boulevard (Paris), Diversion, the New York Times and Westword. Our restaurant critic since 2012, she loves helping you decide where to eat and drink tonight.

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