Posted in Restaurant Hopping, The Joy of Snacks

In Which My Sister and I Have a Garlicky Snack…

Garlic fries! Ketchup!

Here’s one of the best things my sister and I have shared in years: the garlic fries over at Brothers’ Burger.

Truth be told, we came upon these by sheer accident.  We’d gone over to BB to grab a couple burgers, a couple iced teas, and a couple orders of the onion rings.  Alas, the lass at the counter regretfully informed us that they were fresh out of onion rings.  (Jeez Louise, how could they run out of onion rings when they were still offering caramelized onions as a burger topping?!)  Instead, she pointed out the garlic fries on the menu.

Mercifully, we weren’t disappointed.

These chunky-cut fries – more like proper British-style chips from a really good fish ‘n’ chippie – are generously sprinkled over with house-made garlic salt which is this scrumptious mix of minced fresh garlic, chiffonaded fresh parsley, and sea salt (as opposed to the usual fine salt used for fries).  This classic combination of flavors went magnificently with a classic Brothers’ Burger amped up with cheese, garlic cream cheese, and caramelized onions, and a Le Bistro with Brie (and thank God it was hot!).  Really good flame-grilled beef + potatoes = serious comfort!

My sister loved these with ketchup, but they’re really at their best when eaten plain.

Incidentally…  Speaking of garlic fries, I also recommend Eat My GF, a cheekily-named fry kiosk over at the Alabang Town Center.  They serve scrumptious garlic fries – and you can even turn your snack into a meal with the addition of bacon and/or sausage.  Seriously, potatoes have never had it this good.  😉

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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