Gile says the concept for the pop-up was inspired by the french fry stands he came across while traveling in Europe.
“French fries are so popular, and it amazed me that they’ve never really been the focal point here,” said Gile, who is the executive chef at Richard Fiske’s Martini Bar and Restaurant and is running the pop-up as a separate project with partner Chance Price.
[jump] The menu features six loaded fry dishes and two four-inch dessert pan pies, including the decadent-sounding Burnt Out Elvis: a bruleed banana and peanut butter cream pie with a graham cracker crust.
The fries come topped with a rotating host of ingredients and appear designed to serve as fodder for soaking up excess amounts of alcohol. The Hangover Special is topped with bacon, three types of cheese, caramelized onions and a fried egg.
“Our concept is anything you can put on a sandwich, but without the bread,” Gile says.
A version that mimics a Reuben includes pastrami, Swiss cheese, sauerkraut, caraway seeds and Thousand Island dressing; the Midnight Cowboy is topped with barbecued beef brisket, grilled corn salsa and aged cheddar cheese.
Condiments made in-house can be ordered separately and include horseradish sour cream, spicy chipotle ketchup, fresh herb aioli and an IPA beer mustard.
The menu at Fry and Pie is likely to change on a weekly basis, Gile says.
Gile, who was the executive at the Bombay Club for more than a decade, says the team will be at the St. Claude Avenue music spot for at least six to eight weeks, possibly longer, depending on the venture’s success.
“We want a spot with a lot of walk-in traffic,” he says. “You’ll never see us doing delivery though, that wouldn’t work: fries don’t travel well.”
Fry and Pie will serve from 5 p.m. to midnight.
For more information, visit their website here.