Beef Tallow Fries

The newest addition to our starters menu is also the simplest: french fries cooked in beef tallow, $6.95. Tallow is rendered beef fat, and it is how American restaurants made fries for most of the twentieth century before the industry switched to seed oils.

What beef tallow does for a french fry

Tallow stays stable at frying temperature, and it browns a potato differently than vegetable oil does. You get a crisp shell, a creamy interior, and a savory depth that seed-oil fries don’t have. This is not a new idea. It is an old one that got abandoned for cheaper oil: McDonald’s cooked its fries in a beef tallow blend until 1990, and plenty of people still argue those were the best fries ever made.

Avoiding seed oils?

A lot of people now look for restaurants that cook without seed oils, and fries are usually the hardest thing to find. Ours are cooked in beef tallow, not seed oil. If you have questions about how anything else on the menu is prepared, ask when you visit or call us at (949) 755-6215 and we will tell you exactly what goes into it.

What to order them with

Tallow fries sit on the starters menu next to our sourdough garlic parmesan knots and jumbo wings. At lunch on weekdays they make sense alongside a Steakquake Philly or a Pastrami Tsunami from the sandwich menu. And they hold their own next to a 16-inch New York round or a Detroit square.