SoDel Concepts salutes the french fry in October
French fries are the ultimate crossover food. They can be found on high-end menus and at boardwalk kiosks. They’re known as chips in England and finger chips in India.
But no matter the name, they’re delicious, and throughout October and November, SoDel Concepts is giving deep-fried potatoes their due.
During Fry Month, all restaurants under the SoDel Concepts brand will vie for the most innovative take on the traditional.
“Expect some creative takes on tots, chips, poutine and croquettes,” said chef Doug Ruley, vice president of culinary operations for the Rehoboth Beach-based hospitality group.
Be forewarned: Many of these dishes will eat like a meal. The specials will change, but here is a peek at some of the restaurants’ offerings thus far.
At Fish On in Lewes, chef Ian Mangin created a bacon poutine by topping potato croquettes with shredded lettuce, bacon gravy, sour cream and scallions.
At Matt’s Fish Camp in Bethany Beach, the flagship croquette are stuffed with lobster, covered in crisp panko and finished with a beer-cheese sauce.
At Bluecoast Seafood Grill in Bethany Beach, lobster is also the star of boardwalk-style fries with house-made brandy-shellfish gravy. The waterside restaurant has also served a chip-and-dip appetizer: hand-cut potato chips with a blue cheese dressing and balsamic glaze.
At Papa Grande’s Coastal Taqueria in Fenwick Island, chef Efrain Martinez chose tots for one of his specials. Accompaniments included agave-Buffalo sauce, Papa’s signature queso fundido, bacon, avocado ranch, jalapenos and green onion.
At Catch 54 in Fenwick Island, poutine – a Canadian import that includes fries and gravy – inspired a mound of fries with chicken gravy, cheese curds and scallions.
Not to be outdone, Matt’s Fish Camp in Lewes includes short rib meat, white cheddar cheese curds, bacon, mushrooms, scallions and rosemary brown gravy on hearty steak fries.
At NorthEast Seafood Kitchen, inspired by the french dip, chef Charles Armstrong piles pulled beef, shredded fontina and scallions on potatoes. The dish comes with a side of au jus.
For a complete list of restaurants, go to sodelconcepts.com.
