French Fries (and a request for knowledge from a West Side old timer (like me))
I am sometimes bugged by the inability of some places to prepare a simple tasty french fry. After all, it should be an elongated piece of cut potato properly fried. And while I grant that there is nothing wrong with cooking it in fat versus oil, or one oil versus another, or putting parmesan on it, or truffle oil, or whatever, my preference is a simple fry cooked in clean oil, rather than one on which something has been put beyond salt and pepper.(particularly one that is coated which should simply be banned!). So in that vein, I propose the french fry at Apple Pan as a simple, yet majestic example, of what a simple hot french fry should taste like. Is there a better simple fry out there?
Now the trivia for an old timer: Many (like 55) years ago, there was a restaurant at Pico and Sherbourne on the North-East side of the street. A simple place, that made a great simple french fry a la Apple Pan, its contemporary. Someone once posted its name here on chowhound, but alas a search has not uncovered it. If you know the name, please let me know.