Here’s what Food and Wine had to say:
“This bar is best known for its top-notch ginger beer—which it also turns into gingery cocktails, like the fernet-based riff on a Dark & Stormy—but the fries are not to be missed. Rachel Marshall teamed up with Seattle chef Monica Dimas to come up with the recipe, which yields the perfect balance of crispy outsides and creamy innards. You can also choose from a wide array of dipping sauces. Just be warned: the fries are enough for two or three people. (Even very hungry fry lovers.)”
Food and Wine is correct, the fries at RGB 12th Ave are perfectly cooked, thick- but not as thick as steak fries. They’re fried twice to give the best crunch possible. Some of the “wide array” of dipping sauces include buttermilk ranch, maple, “pho,” and tartar sauce.
By the way, if you want to pair those famous fries with a cool, refreshing Moscow Mule, here’s the recipe they have on their website:
- 6oz Rachel's Ginger Beer
- 2oz vodka
- large wedge lime
- mix all ingredients in a Collins glass, squeeze and drop lime
Congrats, Rachel's! Well deserved.