The Year in French Fries

Safeco Field's fry scene improved considerably with the 2011 arrival of Ethan Stowell's frites in The 'Pen.

Adults eat a lot of fries, too: Per capita consumption stands at about 28 pounds. And restaurants are helping to keep that number high. French fries are an American menu staple that transcends cost and cuisine. This year, I encountered fries in Greek restaurants, steakhouses, fried fish shacks and French bistros. Many of them were excellent. Of the new crop of Seattle fries, the following are my favorites:

MaZi's fries don't have much interior fluff, but these crisp taters are superb delivery devices for plenty of garlic oil and crumbled feta cheese.

The industry blog BurgerBusiness recently noted Burger King's introduction of "angry poutine" in Canada (it's angry because it has jalapenos on it) and wondered if the snack would soon be headed south. In Seattle, The Coterie Room this year joined the ranks of local restaurants already serving the cheese curd-and-gravy dish, putting forth a piggy version that made up in richness for what it lacked in classicism.