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All of Our Fries Are Different and All of Our Fries Are the Same4.2.17

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Fries are one of those foods that, somehow, have managed to become so popular that they’re paired with food of nearly every nationality in the US. Chicken fingers? Fries. Club sandwich? Fries. Falafel? Fries. Fries go with most everything, and even when they don’t, we still sometimes order them, and they somehow always make sense.

Baked or fried, yam or potato, they can come any which way, and everyone has their preference. But are they always married to ketchup? Abroad, it may be mayo. If you’re weird, it could be mustard. At VERTS, it could be Spicy Cilantro. It all depends on the meal, right? A dry entrée could possibly be enhanced by something slick, and fries can serve well as a vessel and reliable method of transportation in such an operation.

Similarly, a steak, flavorful and juicy, may do well with drier, seasoned potatoes to expand the dish’s profile. Then again, if it’s a good cut, you might not want to infringe on the meat’s territory. Seasoning, at its simplest, is a very delicate balance between herbs, peppers, and salts, where sometimes just one, and sometimes just two, and sometimes all three weave in and out together inextricably, threaded like a blanket.

At VERTS, we have a signature secret blend of spices that we’re famous for (hint: cayenne, cumin, and sumac are involved. If we told you more than that… it wouldn’t be a secret), and a number of sauces to combine them with to boot. The only right answer is whatever combination you love. And none of them are weird.

Except mustard.

How do you take your fries? Let us know on Facebook, Twitter, or Instagram!

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VERTS Mediterranean Grill
24 E 23rd St
New York, NY 10010

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