Poutine, pizza, and champagne make up the cornerstones of the new Fries N’ Pies from operators Adam Sadie and chef Josh Green at the intersection of Paradise Road and Harmon Avenue, inside the former home of Papaya King.
First to the pies side of the menu, with 12 variations that include unexpected toppings such as crawfish etoufee and eggs Benedict. Each comes with a homemade sauce for dipping.
On the poutine side of the menu, the fries take 48 hours to make from start to finish. Hand-cut potatoes, sweet potatoes, roasted cauliflower, and a duck fat version all make the menu. Toppings include creative combinations such as the Cuban sandwich poutine, and the biscuits and gravy poutine.
Fast-casual diners can take the experience to the next level by purchasing a $200 bottle of Dom Pérignon, or the $350 Perrier-Jouët Rose Champagne, all of which sold out during the first weekend the restaurant was open. Individual glasses are not available.
Take a look around.
• All Coverage of Fries N’ Pies [ELV]