Robert Cartier's Kitchen

“The triple-fry technique employed at Robert Cartier's Kitchen produces a thick-cut fry of commendable and largely sustained exterior and present and largely coherent interior. The beef tallow is evident and appropriate. The grease is conservative — the napkin remains largely decorative. The portion is forthcoming. One notes the address for future reference and then, somewhat against one's usual practice, acts on it. A return visit is, at this point, a formality. One will perform it nonetheless.”

“One does not arrive at Robert Cartier's Kitchen 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 present and largely coherent. The grease is conservative — the napkin remains largely decorative. This guide notes the address. Return visits are not a matter of choice but of inevitability.”

“Not every establishment in Murray Hill understands its own fry. Robert Cartier's Kitchen understands its fry. The thick-cut format, triple-fried in beef tallow, produces a crispness that is commendable and largely sustained and an interior that is present and largely coherent. The grease is conservative — the napkin remains largely decorative. Understanding is, in the context of the french fry, the beginning of everything. One returns.”