Friistyle Chicago

Brand New Hours May 1, 2020 Smoked chicken wings tossed and coated with boughetto sauce on a bed of fresh pomme frites. Chicago-style Italian beef, Asiago, giardiniera cheese sauce, and au jus, on a bed of fresh pomme frites. Roasted lamb, gremolata, tzatziki, andmicro herbs on a bed of fresh pomme frites. Jerked salmon filet, dill aioli, and mango salsa on a bed of fresh pomme frites. Roasted seasonal veggies, honey mustard, and balsamic glaze on a bed of fresh pomme frites. Grilled chicken, creamy Alfredo sauce, and Parmesan cheese on a bed of fresh pomme frites. Celery, red peppers, and lobster, sauted in a butter sauce, Old Bay aioli, scallions. Served on bed of fresh pomme frites. Jerk-seasoned shrimp, pineapple salsa, and pina colada crema served on a bed of fresh pomme frites. Jerk BBQ, Jerk Ranch, Dill Aioli, Ketchup, Spicy Ketchup, Mayo, Balsamic Glaze, Cheddar Cheese, Boughetto, Tzatziki, Honey Mustard and Smoked Goudineero Cheese. All sauces made Fresh inhouse. One of the beautiful truths about Belgian-style pommes frites is that you can dress them in just about anything a classic ketchup, truffle mayo, perhaps a white-wine broth paired with a bowl of mussels and the result will be delicious. But no one in Chicago is making pommes frites quite like Friistyle (5059 S. Prairie Ave., Bronzeville), an unassuming, fast-casual joint that opened in Bronzeville just over a month ago. Dedicated entirely to Belgian fries, Friistyle serves up piles of crisp potatoes covered with decadent options, like chicken wings, roast lamb, jerk salmon filets, and Italian beef. Each is seasoned with special sauces, all made in house, to pack in extra flavors enough to keep things interesting without going overboard. The jerk salmon frites, for instance, are delicately glazed with a dill aioli and served with mango salsa to introduce a hint of sweetness; the smoked wing frites are coated with Friistyles signature dressing, boughetto, a twist on a mild BBQ sauce. – Chicago Magazin