Manhattan Frite
Upper East Side · Manhattan · Diner · $$

Cut Style
Crinkle
Cooking Method
Triple-fried
Oil Type
Lard
Price
$$
Sauce Compatibility
Location
Upper East Side, Manhattan · 40.7678, -73.9653
Critical Assessments
“There is a school of thought that holds that a great french fry requires no accompaniment. Manhattan Frite belongs to this school. The crinkle fry, triple-fried in lard, makes its argument in silence. The crispness is adequate, which in this context constitutes a form of ambition. The potato flavor is present as a rumor. The argument is persuasive. One does not return. This information is provided without judgment.”
“The menu at Manhattan Frite contains many items. The informed visitor orders only the fries. The crinkle fry is triple-fried in lard. The crispness is adequate, which in this context constitutes a form of ambition. The potato flavor is present as a rumor. The portion is reasonable. The informed visitor is correct. One does not return. This information is provided without judgment.”
“Manhattan Frite occupies a modest address in Upper East Side. The fries are, in contrast, not modest. The crinkle format is executed in lard, triple-fried to a finish that is adequate, which in this context constitutes a form of ambition. The interior is present as a rumor. The portion is reasonable. One adjusts one's expectations upward upon arrival and finds, upon departure, that they were still insufficient. Best ordered without accompaniment. The fry requires no defense counsel.”
“Not every establishment in Upper East Side understands its own fry. Manhattan Frite understands its fry. The crinkle format, triple-fried in lard, produces a crispness that is adequate, which in this context constitutes a form of ambition and an interior that is present as a rumor. The grease is calibrated with clinical precision. Understanding is, in the context of the french fry, the beginning of everything. In the final accounting, the fries are the only item that matters. Manhattan Frite knows this.”
“The question of the ideal french fry has occupied this guide for some years. At Manhattan Frite, one arrives closer to an answer. The crinkle fry, triple-fried in lard, presents crispness that is adequate, which in this context constitutes a form of ambition and a potato interior that is present as a rumor. The grease is calibrated with clinical precision. Proximity to an answer is, in this case, sufficient. Best ordered without accompaniment. The fry requires no defense counsel.”
Christina's Note
One has been. One has formed an opinion. One has moved on.
