Duck fat, how do I love thee, let me count the fries. Duck fat, to paraphrase a certain TV chef, rules. The fries fried in duck fat at Hot Doug's were outstanding, rich, smooth flavor, with an incredibly satisfying mouth feel. Texturally the fries could, to my taste, have been slightly crisper, but certainly fell within the acceptable range. These are really good fries, among, if not the best, flavored fries I have ever had the pleasure of eating.
I also ordered Doug's sausage of the day, Louisiana style boudin, which Doug served on a bun. Boudin is rice based sausage and the bun did not work for me, even with Creole mustard, but the flavor of the grilled boudin was quite good. Actually, grilling boudin was an interesting choice as well, boudin is typically steamed.
Doug's was crowded, every table full and a line to order, with a number of people wanting duck fries and, as Doug only has one fryer dedicated to duck fries and fries them one order at a time, I had to wait about 30 minutes. 30 minutes seemed like a long time to wait for sausage and fries, until I had my first taste, they are well worth the wait.
Seeing as how it was FryDay, and I was in the mood for fries, before going to Doug's I stopped at ZouZou, which Rene G had mentioned as serving interesting fries with a dusting of sumac and garlic mousse, and tried an order of fries. First let me say that ZouZou seems like a great little place, clean, friendly, with great looking fresh as a daisy Middle Eastern food, but the fries were slightly lacking.
Thin, no peel fries they could have used a bit more time in the fryer and, even with the sumac, were surprisingly bland tasting. The ground sumac did not seem to impart any flavor and the fries were undersalted. Actually, I am making them sound worse than they were, but I was in fry sensitive mode last Friday.
The garlic mousse was quite good with a sharp, almost bitter, raw garlic taste. Though, as it was the first thing I had eaten since an Intelligentsia latte and cranberry/pistachio biscotti at 7am, the garlic mousse was a bit overpowering, but very tasty after the first few bites of fry and mousse. Seth mentioned in a past French fry thread that he spread the garlic mousse on just about everything he ordered at ZouZou, I could certainly see this and am looking forward to trying the garlic mousse with shawirma, falafel, or even a hamburger for that matter.
Hot Doug's serves duck fat fries only on Friday and Saturday, from 1pm - 3:45.
2314 W Roscoe St
Chicago, IL 60618
1406 W Belmont
Chicago, IL. 60657
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