Toast of the Town
French fries and champagne make a delectable pair.
It’s time we make a case for the most delightful of unexpected friendships: French fries and Champagne.
This high-low combination ticks all the boxes: Salty. Crispy. Refreshing. Crunchy. Greasy. Sultry. The acid of the Champagne cuts the grease of the fries and cleanses the palate with every sip. And fries, a one-handed finger food, never require putting down your glass so you can munch.
I noticed I’d been hanging out with my girlfriends in our group text far more than I ever saw them in person. Luckily, the lure of bubbles and fries was enough to convince us to forgo other commitments and start a new tradition.
The goal: Take a tour of our absolute favorite fry spots in Pittsburgh, lubricated with a bottle of bubbly at each stop.
The sparkling wine, of course, makes the Fry-and-Champagne tour a perfect New Year’s Eve activity, but the celebratory nature makes it a fun holiday tradition to enjoy any time this winter.
A Tradition is Born
We decide to meet at Fl.2, the aptly-named restaurant on the second floor of the Fairmont Pittsburgh, Downtown. The girls trickle in, bundled from the cold in leather and faux-fur. The glamour of Fl.2 makes it the perfect place to kick-off the evening. The space’s brass and marble detailing bounce off the mirror paneling, making the room dazzle. There is simply not a bad seat in the entire restaurant.
We get down to business quickly, ordering a bottle of Laurent-Perrier La Cuvee Brut and a mountain of shoestring fries. Both promptly arrive at the table, and disappear almost as fast.
Fl.2’s thin and crispy fries are the perfect amuse-bouche for the evening ahead. Their savory crunch complements the champagne, which offers notes of citrus and peach. The fries have a strong, but simple flavor that holds their own next to the wine.
After just a few bites, it’s clear that the rumors are true: Champagne and fries is a perfect marriage. But for fun, we’ll investigate further.
Bottoms Up
Our second stop, the Kimpton Hotel Monaco, is a short walk from Fl.2. We opt to go via Strawberry Way, a Pittsburgh alleyway decorated with hand-painted murals. It’s the perfect opportunity to appreciate the art (and snap a few Instagram pictures).
Arriving at the Hotel Monaco, we swirl through the revolving door and head down to The Commoner, the hotel’s popular gastropub. We cuddle in one of the corner booths, eager for round two.
We pick our poison: a bottle of Ruinart Blanc de Blancs and a basket of Commoner fries. Already a few sips into our bubbly, our eyes light up when the fries arrive at the table. These fries are much flakier, and lightly dusted with herbs. They have a hearty bite, which pairs excellently with the aromatic Blanc de Blancs. The wine is composed 100% of Chardonnay grapes, and has an intense floral and fruity flavor.
Lord of the Fries
Our penultimate spot, Point Brugge, is also known around Pittsburgh for their fries. Well, known for their fries when served in tandem with a pound of mussels. The restaurant is bustling when we arrive, and most tables are enjoying the aforementioned moules-frites. We watch as other patrons swirl their chunky fries in leftover mussel sauce... and promptly decide it might be time to slightly expand our palates.
Point Brugge offers a rotating selection of mussel sauces. After deliberation (and a few sips of the house Brut), we opt for the Red Curry Moules-Frites. Spicy food and crisp wine is a classic pairing, and the Red Curry’s heat is extinguished by the bright flavor of our Marquis de la Tour Brut. Cheers!
Poppin’ Bottles
We head to our final rendezvous point: Industry Public House. Industry is a Lawrenceville mainstay. The restaurant takes up nearly half a city block, dedicating almost half of their space to the restaurant’s bars.
Giggly and rosy in the cheeks, we order Industry’s “Bucket of Bubbles” - which is exactly what it sounds like. For the bucket, guests mix and match five Chandon Splits, choosing between Brut and Rosé.
Industry is the perfect finale because their fries are classic and simple. Think carnival fries. Think concession stand fries. Think Potato Patch Fries at Kennywood. They taste freshly cut, and smell strongly of mashed potatoes.
STORY BY MADELINE QUIGLEY/PHOTOGRAPHY BY SARAH COLLINS
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