Fries - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Fries

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You know why Lynn's not here? She's talking to God. Repenting after all the fries she ate. I don't blame her fries are good especially if they're made by some of the best chefs in Miami. Hope you've had dinner, cuz Lynn's about to make you really hungry.

When I was little I always asked myself do I want fries with that? The answer, by the way, was always Yes. Its a good thing I grew up because fries are getting kinda fancy.

Jamie - "It's like cheese fries on crack."

See what I mean? Like at Tongue and Cheek in Miami Beach.

Jamie - "Some people call it Disco Fries, but here we call them a variation a Poutine inspired fry."

Chef fries up some freshly sliced potatoes then the fun begins.

Jamie - "There's layers of cheese throughout the fry, then there's layers of smoked brisket and gravy, and then we do cave aged cheddar and whiskey aged cheddar on top."

Feed me, I'm hungry from smoked brisket to venison chili at The Federal in the MiMo District.

Cesar Zapata - "It's like a Texas style venison chilli, with grit fries, some Mexican crema, scallions, cheese, chipotle powder."

Then they're covered with ooey-gooey-goodness. Can you taste it?

Cesar Zapata - "A little spicy, has couple of chilies so it has a little kick, but not too much that you're not gonna be able to eat it."

You can make fries out of grits, and you can make them out of polenta too.

Steven - "I think it just something that's really social and easy to share, it's just really good."

Easy to share? Not if you go with me. At Harry's Pizzeria in Miami, chef fries up these creamy, cheesy polenta blocks.

Steven - "We serve that with a spicy ketchup sauce, which has got cilantro and onion and jalapeno and ketchup, really tasty."

Be honest, you wouldn't share them either.

Steven - "It's kinda salty on the outside but it gets sweet and creamy and very rich on the center. That's kind of a contrast."

Try them with their home brew. And speaking of drinking, at Haven in Miami Beach you can get a cocktail with their version of fries.

Todd - "Today you are here to try my Miami famous tater tots."

So why tater tots?

Todd - "Why not tater tots?"

Point taken, carry on.

Todd - "They're tater tots that we've taken to the next level with Meitag blue cheese and a balsamic ketchup that's spiked with a little bit of Siracha for heat, some chopped chives and some hearts of fire for color."

Sounds "tot-ally" delish.

Todd - "When they all mix together you get this great balance of different flavors, textures temperatures. You get this whole experience, its lots of nice surprises."

Kind of like Deco.

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