Best of Boston
Best Fries
Shepard
Cambridge
Is there any dish more irresistible than a heaping plate of hot fries? We think not. And the pommes frites at Shepard—owner René Becker and [...] read more»
2016 Best Fries
Shōjō
Boston
Shōjō’s “Shadowless” fries combine handcut Russets double-fried in duck fat, mapo tofu tinged with spicy chili, and nacho-cheese sauce built from a gochujang-kimchi base. The [...] read more»
2015 Best Fries
The Gallows
Boston
The Gallows inspired Boston's potato craze with its poutine topped with ricotta curds and rich gravy. The classic will always remain so, but we're also [...] read more»
2014 Best Fries
Saus
Boston
What makes the difference in an endless field of tempting spuds? Quite simply, the stuff you’re dunking them into. And nobody dips like Saus, where [...] read more»
2013 Best Fries
Saus
Boston
First, Idaho russets are aged for at least a month before the peeling, cutting, and rinsing commences. Next comes a low-temperature dunk in the fryolator. [...] read more»
2012 Best Fries
Saus
Boston
A truly great fry is only as good as the stuff you dip it in. And while we love Heinz as much as the next [...] read more»
2011 Best Fries
The Publick House
Brookline
Carb addicts, allow us to introduce you to your downfall: Monk's Frites at the Publick House. A mere $6 gets you a shareable portion of [...] read more»
2009 Best Fries
Radius
Boston
Yes, you'll want fries with—or without—that burger (Radius also took home the award for Best of Boston 2009 Burger). With one genius exception (minced fines [...] read more»
2008 Best Fries
Franklin Cafe
Boston
You used to have to buy a steak to taste these world-class fries. But even now that the Franklin offers them as a side, we'd [...] read more»
2008 Best Fries
Franklin Cafe
Boston
You used to have to buy a steak to taste these world-class fries. But even now that the Franklin offers them as a side, we'd [...] read more»
2003 Best Fries
River Gods
Cambridge
French or freedom, fries are fries. Except at River Gods, a tiny Irish pub, where they're crispy on the outside, fluffy on the inside, flaked [...] read more»