Fry, Fry Again

Fry, Fry Again

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It’s as if someone said, “Ketchup is… fine. But you know what really goes well with fries? Champagne. I should open a full-blown restaurant based around that magical idea.”

This just in: someone said that. And did that.

And out came The Fine Mousse, a cozy little house of pretty much just champagne and fries, now open on Nob Hill. (This is a slideshow and this is a menu.)


Always taking fancy French things and combining them with less fancy French things, and then giving those places an English name with one French word.

How gauche. How wonderful.

You’ll come here with a date who can appreciate waffle fries that are extra crispy on the outside and soft on the inside. So, any person alive, really.

Take the padded banquette and request a bottle of sparkling-something—cava, prosecco, champagne, not-water. Then, order duck-fat waffle fries and choose from one of six mayos like parmesan truffle or habanero dill.

Should this not suffice, feel free to try the Bitterballen. It’s a ball of brisket that’s been cooked for 16 hours, rolled in panko and fried.

And should this still not suffice… ha.


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