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Oct 8, 2012 10:48 AM

Saus - at Haymarket / Faneuil Hall

Just a note about how much I enjoy Saus. I don't like fried foods generally but good french fries are my weakness. I think Saus has arguably the best fries in town. Their poutine is the best I've had in NE, along with Duck Fat's in Portland.

Only problem is I start to order and then realize I want poutine because I love it and never get it so I rarely order anything else. Maybe it's being across from the Holocaust Memorial that makes me think life is short.

Oh, they have Belgian beer now.

Wish it had more tables or at least a larger space so you could sit and feel more comfortable.

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  1. Hmm. Best fries in town? High praise.

    Does anyone happen to know what type of fat they fry said french fries in?

    1 Reply
    1. re: FinnFPM

      Not sure - they are very good though. Definitely at least double-fried. I love their sauces, especially the aoli. That deep fried sausage sandwich with cheddar ale sauce on it was pretty impressive. I don't go that often because it puts me in a deep fried coma for the rest of the day (to say nothing of the sugar waffles, which I always must get).

    2. been meaning to try this place for a long time, so thnx for the reminder.

      I bet that since you love exc. fries, you've prob read all the CH fries threads, but just in case, the fries at Aquitaine, and former-Aquitaine chef, Barry Edelman's Five Corners Kitchen in Marblehead- are usually stellar.

      *I don't know if it was a) me b) the product or c) both, but when we had the fries at Duck Fat last wk, they completely did not wow me (as they once did, 6?yrs ago and since then). They were not thin like Aquitaine's(so funny but I 'remembered' that they were thin---not!) and I did not taste the famous duck fat (used to be only 25%; maybe it's less now? i wondered) Just sayin'....

      But their tomato fennel soup is still one of the best soups i've ever had! and the place seems to be as crazy busy as ever.

      will get to saus soon; thx again.

      7 Replies
      1. re: opinionatedchef

        Belgian frites aren't supposed to be thin like a shoestring fry.

        1. re: LStaff

          ls, i've always been confused by that 'shoe string' name. is that what aquitaiine does-1/3" thin? i didn't know if shoe string was like those really skinny onion rings/threads?

          1. re: opinionatedchef

            I have always thought of these as shoestring fries.

            1. re: FinnFPM

              I think of those as "matchstick," and "shoestring" are McDonald's-sized. "Frites" I've had are usually about 1.5 times the width of a shoestring.

              1. re: nsenada

                Saus is great. The frites portions are very generously sized - enough to share. The dipping sauces are home-made as well. I'm partial to chili so the Samurai Sauce was my favorite. The Cheddar Duvel is really good too. Plus I admired reading a news story about the three friends that are the Saus entrepreneurs - I'm pulling for their success. They will probably be there when you go:

          2. re: LStaff

            this photo shows saus fries that seem the size of Aquitaine's to me. Oh Boy!


          3. re: opinionatedchef

            I think of the frites with steak as narrow, though in America we have those large "steak fries" which aren't frites but can be good.

            Saus' fries are not the small cut frites I picture with a really good steak frites done in the French manner. They're a little bigger cut. I think they're more interesting than Duck Fat's fries because they are crispier and somewhat less American french fry like.

          4. Stopped in here last night after a work party that didn't have the quantity of food that had been promised... Frankly I was shocked by how few restaurants are open at 9:30 on a Thursday night. Union Oyster House was shut down, as was Wagamama... Anyway, we were desperate and gambled on this place.

            My goodness! We had brussels sprouts cooked in duck fat, along with poutine topped with confit. Apparently they make the confit themselves, and, as a connoisseur of confit (lots of vacations in the Dordogne), I will tell you that this was good! Tender, flavorful duck, not overly salty, along with beautifully crispy skin (not greasy).

            I've never had poutine before, so I'm in no position to say how authentic it was. All I know is that it tasted damn good.

            All washed down with a good Belgian ale. Man, that gamble paid off!

            3 Replies
            1. re: pamlet

              That sounds amazing! Do you know how long they're planning to offer this?

              1. re: maillard

                The have a special holiday duck menu going. I asked the other day how long they would run it and was told until they run out. They are pretty good with putting updates on their website and on Twitter, so check there.

                They have a sneaky/nice beer selection too.

                1. re: ebone

                  I think the Duck menu ended yesterday. I had the duck fat fries yesterday, and while they were good, I did not taste any duckfat. I definitely oredered them and confirmed with the counter person. I don't know if they did use enough duckfat or if I got the wrong order, but there didnt seem to be anything different. I've had duck fat fries at Duckfat in portland, so I know what they should taste like.

            2. There is clearly something wrong with me but I just don’t like Belgian fries, and I’ve had them in Brussels a bunch of times too and don’t like those either. They’re just too greasy and I can’t get past it; cooking them in low oil temp first then again at higher temp just doesn’t work for me.

              However I’m happy that they have these other menu items now, and keep meaning to get there for the waffles and now there are more reasons. I’m also thrilled that they’re making a go of it because they’re very enthusiastic, truly nice people.

              1 Reply
              1. re: Niblet

                nib, i believe that you have been the victim of greasy fries (and no reason you should like those)but i don't think 'twice cooked' technique is the culprit. I have knowingly had them many many times at Aquitaine and Five Corners Kitchen and they have been crisp and not greasy every time except once.