Beauchamp's Chophouse

“Not every establishment in Bay Ridge understands its own fry. Beauchamp's Chophouse understands its fry. The thick-cut format, triple-fried in duck fat, produces a crispness that is commendable and largely sustained and an interior that is earnest and specific. The grease is generous in the manner of a host who means it. Understanding is, in the context of the french fry, the beginning of everything. The neighborhood offers alternatives. One should not investigate them.”

“The triple-fry technique employed at Beauchamp's Chophouse produces a thick-cut fry of commendable and largely sustained exterior and earnest and specific interior. The duck fat is evident and appropriate. The grease is generous in the manner of a host who means it. The portion is forthcoming. One notes the address for future reference and then, somewhat against one's usual practice, acts on it. This guide recommends the fries and nothing else. This is sufficient.”

“One finds at Beauchamp's Chophouse a thick-cut fry that has been attended to. The crispness is commendable and largely sustained. The potato flavor is earnest and specific. The grease is generous in the manner of a host who means it. The portion is forthcoming. Attendance, as a form of culinary philosophy, is rarer than it should be. The fry alone merits the journey to Bay Ridge.”

“One does not arrive at Beauchamp's Chophouse lightly. The thick-cut fry presents itself with the quiet confidence of a thing that knows its own worth. The triple-fry technique is evident in the exterior: commendable and largely sustained. The interior potato character is earnest and specific. The grease is generous in the manner of a host who means it. This guide notes the address. One does not return. This information is provided without judgment.”