For this week’s Fry Day, we’re highlighting the fries at Tusk & Trotter American Brasserie in Bentonville.
Tusk & Trotter was founded in June 2011 and was one of the first restaurants in Bentonville Square. The idea was to bring a locally-source restaurant to the area where the majority of meat, produce and beer sold came from local farmers and breweries.
According to executive general manager David Milligan, the restaurant receives a shipment of potatoes once a day to keep up with the popular demand of the fries, otherwise known as frites. While Yukon Gold and red potatoes are used for other items on the menu, Milligan says Idaho russet potatoes are used for the frites.
Two particular things make the frites at Tusk & Trotter special.
“One, we make them fresh daily in house, and two, we offer some really unique flavors with them.”
The frites come in five different ways: herbs de Provence glazed frites, truffle frites, parmesan garlic truffle frites, spicy frites and salt and pepper frites. The truffle frites are coated with a truffle oil, while the parmesan garlic truffle frites are a mixture of garlic, truffle oil, salt and pepper, topped with fresh grated parmesan cheese.
All of the frites are “fried twice, once at a low temperature, then again so that they’ll be nice and crispy,” Milligan says.
For those who insist on dipping their frites, Milligan says there is a special fry sauce that is typically used with the spicy frites. The sauce consists of chipotle, remoulade and ketchup. The spicy frites are Milligan’s personal favorite while the truffle frites are a customer favorite.
Hungry for mix and matchable fries? Be sure to check out Tusk & Trotter in Bentonville!