| (Photo courtesy starchefs.com) |
What is it about duck fat that can make even french fries taste better? Potatoes fried in duck fat are crispier, more flavorful and oh so much more indulgent.
The duck fat fries at The Bristol in Bucktown are no exception. The portion size is generous, especially as an appetizer, which is how we ate them on a Friday night. Our choice of pairing them with the charcuterie plate wasn't the best decision, but, hey, we were hungry. Don't get me wrong; either dish would be fabulous on its own, but they're not the best combination. We washed down our apps with some delicious cocktails--Z had the Moscow Mule and I had the Poire & Elderflower.
For dinner in the main dining room downstairs we switched to wine. My viognier was excellent; Z's pinot noir lacked some flavor, but was still smooth and easy drinking. While The Bristol's menu has some staples, like the duck fat fries, most items change daily. On the day we went, my house-made pappardelle pasta with bolognese sauce was really yummy. Z's head-on prawns had good flavor, but a little too much butter. The Brussels sprouts also had a nice flavor, but, again, a bit too much oil.
The Bristol is participating in Restaurant Week, but this Michelin Guide Bib Gourmand award winner is a great value without Restaurant Week.
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