They sure are not your average couch potatoes and are far more than French. Each so unique in taste and shape, dipped in ketchup and seasoned with salt. But this mountain of grease is far more than you ever imagined. Each piece of potato fried to perfection at the Friistyle Chicago restaurant has the whole city screaming for more!
French fries are a popular snack in America and practically religion in Belgium. Friistyle restaurant took the idea of Belgian-style frites and turned them into a new fry addiction. They added more taste, more toppings, and more sauces.
You will find fries topped with fried chicken wings lightly doused in barbecue sauce, pieces of cooked chicken scattered across fries and blanketed in a rich Alfredo sauce and Parmesan. Also, lamb topped with tzatziki sauce and Italian beef coated with asiago and giardiniera cheese sauce, and au jus, a French culinary term for “with juice.”
If that wasn’t enough, they have jerk salmon cooked perfectly, topped with a mango sauce, aioli and Caribbean-style shrimp sautéed in garlic butter. It is topped with chopped pineapple salsa and a little bit of pina colada crema to finish it off. Yes, the fries are still swimming underneath all this goodness.
Whether you are choosing smoky and saucy wings or delicious seafood, don’t be shellfish. Share with your friends or family! Trust me, there is plenty to share! Each batch of fries are conveniently served in a to-go box, and you have the option to choose three different smaller options for $20 in case you want to try something different or your friends prefer something different.
There are a dozen sauces on the menu, all of them made in-house, and just because a certain sauce comes with a certain dish does not mean you have to do that every time. Friistyle allows you to get creative and mix and match sauces as well as dishes.
Vegetarians and Vegans may also find something delicious on the menu, like the roasted seasonal veggie frite topped with honey mustard and/or balsamic glaze on a bed of fresh pomme frites.
The fries go under a special ritual, which begins with fries being placed lengthwise into a sturdy fry cutter and hand crank turning them into long batons. Then, they are fried at a slightly lower temperature that allows them to get cooked on the insides. When an order comes in, they must be fried again so that they turn golden and crispy.
Corey Gilkey, the founder of Friistyle, was inspired by this idea when he visited Belgium. He first began selling his hefty creations last year at Boxville, and when more and more people from various neighborhoods showed up to taste these unique fries, Gilkey decided he was ready to take Friistyle into the next level. He opened a fully operated shop located in 5059 S Prairie in the Bronzeville neighborhood.He has help from a great chef Chuck Graham, a Le Cordon Bleu graduate who also runs his own catering business.
“We were overwhelmed with love and support as we served over 500 patrons on our first day.The line was down the block,” said Corey Gilkey.
The only downfall to this goodness is that the restaurant is closed on Monday and Tuesday, so make sure you come visit on operating days and fill up before they open again. Remember, Friistyle does deliver and cater.
With Friistyle, fries are no longer snacks or sides. They are a great tasty meal for fry lovers that are one of a kind. If you gain a bunch of weight, it’s the french fries fault.
Angelika Rol
Features Reporter