Patrick TrautfieldImagine the scene: It’s almost 3 a.m. on a Saturday. The Barcelona nightlife is in full swing. People in various states of inebriation are noisily walking down the long, tree and vendor-lined La Rambla on their way to the next packed bar or techno-thumping discoteca for the night, or, in rarer cases, heading home.
About halfway down the mile-long street, Maoz – the popular vegetarian hangout known for its delicious falafels and, my personal favorite, patatas flamencas – is overflowing with adoring fans, including me.
This was the place to get fried potatoes. Not the bland french fries Americans are used to, but creamy-on-the-inside, crispy-on-the-outside sticks of fried goodness.
When I returned to San Luis Obispo a couple of weeks ago, I was ecstatic that a similar joint had opened during my stint in Europe.
Bel Frites, located at 1127 Garden St., serves Belgium fries cooked to order. The small, yet inviting, newly-opened store, makes their fries (which are similar to French fries, but better) in a seemingly four-step process: cut the peeled potatoes, soak them in cold water, blanch them in canola oil just long enough to make them “soft and creamy on the inside,” and finally fry them again to guarantee a crispy outside shell. The process literally takes hours.
They’re what Bel Frites claims to be “fried potato perfection.” And they just might be.
Owners Fred O’Toole and Joyce Connelly offer two varieties of fries: traditional fries accompanied by one or more dipping sauces, or seasoned fries tossed with a seasoning of your choice and a dipping sauce. Each week there is a featured special sauce and seasoning pairing.
Though a bit steep in price, the fries are worth trying at least once or frequenting as often as possible at 2 a.m. on Fridays and Saturdays. A small paper cone of traditional fries costs $4, with the seasoned variety costing 60 cents more. Medium and large cones cost a dollar more per size.
While there, my friend and I tried four of the ten dipping sauces on the menu: curry mango chutney, dill crŠme fraŒche, mustang ranch adobo, and roasted garlic honey mustard.
The curry mango chutney lives up to what its name would suggest: a little sweet mango action, with a bit of a kick from the curry. The mixture of sweetness and mild spiciness makes the sauce enjoyable, but not too overwhelming. Anyone who likes Indian or Thai food will like this mild form of a curry sauce. It’s definitely a favorite.
For those looking for a creamier, less pungent option, the dill crŠme fraŒche is a safe bet. French for “fresh cream,” the cool, creamy crŠme fraŒche (similar to sour cream but thinner and less sour) is enhanced with a hint of fresh dill. This is a refreshing and soothing choice.
For those who prefer something fiery, the mustang ranch adobo is a flavorful, spiced-up variation on the classic ranch sauce. Indeed, there are hardly any remnants of that childhood favorite – but in a good way. If you like spicy food with a kick, then I recommend this selection.
Lastly, the roasted garlic honey mustard dipping sauce is a smooth, tangy, garlicky twist on sweet-tasting honey mustard. If you are a fan of conventional honey mustard, then perhaps you should choose another dipping option.
If you’re more of a traditionalist, stick with the free condiments, which include sea salt, Heinz ketchup, malt vinegar and Tabasco sauce.
We also tried the barbecue seasoning. It had a nice sweet, smoky flavor: however, compared to the dipping sauces, the seasonings (or at least this seasoning) were lacking. The plain, traditional fries are a better selection.
Although limited in space (you have to fight to sit at one of the nine barstools available), Bel Frites is the perfect place to take a quick break and grab a bite to eat while downtown or stop in for a snack while on the go.
The sparse d‚cor (though the place is orderly and clean) leaves the ambiance lacking. But what Bel Frites lacks in style they make up for in substance – who cares what the place looks like as long as the food is delicious.
The void in my life since leaving my beloved Maoz has been filled. For the most part.