Hidden gem in Charlotte’s Oakhurst neighborhood where the menu is as creative as the food
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June 3, 2026
Our favorite fries
UP staff names their personal tops in taters
UP staff
Oh hail, the humble French fry. Although many historians point to Belgium as the originator of the dish, Americans love alliteration, so French fries it became. Recent convention has denationalized them to simply “fries.” According to the Washington State University Potato Lab, an American consumes an average of 34 pounds of fries every year.
Shoestring, thick-cut, curly, or wedges, we are all looking for the same thing: hot and crisp exterior with a fluffy interior. According to our UP staff, these are the places doing fries right.
Michelle Boudin
Foxcroft Food & Wine, Dilworth, SouthPark, Waverly, Birkdale
Michelle’s take: I have a serious love affair with these fries. They are the perfect mix of crunchy and soft and covered in truffle, aioli, and Parmesan. I regularly meet friends there for a “dinner” of french fries and wine. Hot tip: ask for extra dipping sauce.
Leo Krenz (son of UP chef-in-residence Matthew Krenz)
Harriet’s Hamburgers, Optimist Hall, Plaza Midwood, Ballantyne, Concord
Leo’s take: Very crispy and great to go with all their special sauces, especially the “Good Good” sauce.
Cierra Lannon
Pinky’s Westside Grill, Wesley Heights, Huntersville
Cierra’s take: Pinky’s Pimpin’ Fries are the perfect Southern hangover food. Pimento cheese and waffle fries — name a more perfect pairing.
Ebony Morman
Ace No. 3, Myers/Eastover, Uptown, Belmont Village
Ebony’s take: Ace’s fries are one of those things I keep thinking about after I leave (and we usually get a second order of fries to split). I love how crispy they are while still staying soft in the middle.
TM Petaccia
Fin & Fino, Uptown, Birkdale
Tom’s take: Kind of a dark horse here, but the furikake fries at Fin & Fino, as the kids say, totally slap. The Japanese seasoning — a mixture of seaweed, salt, dried fish, and sesame seeds — add a depth of flavor you don’t usually see in fries. There’s also that touch of Kewpie mayo to make that Tokyo street food vibe complete.
Rosemont, Elizabeth
Tom’s take: How good are these fries? Kristen and I were fighting to see who got to write about them (she’s a gracious boss). Everything you want in fries: crispy, fluffy, salty. Eats well solo, with ketchup, and especially with the house Old Bay mayo. Bonus: Eat fries till you drop, Monday through Friday from 3-6 p.m., with bottomless fries when you buy a bottle of bubbles (the best way to eat fries) or any wine priced $52 and up.
Peter Taylor
Clark’s Snack Bar, Merry Oaks
Peter’s take: Very incredibly crispy. Half-inch hand cut. Creamy insides. Big flakes of salt and pepper. Served so hot. It’s a two day process for them to come out this excellent. Lots of options for toppings. I prefer mine straight tater style. An order is large enough to share, but you won’t want to.
Comet Grill, Dilworth
Peter’s take: Hand cut. Cooked to order so they arrive hot AF and tossed in a blend of spices like salt, pepper, garlic powder, and other stuff that’s secret. Insiders tip: Order them with the ‘Charlotte Shake,’ where they are tossed in the same dry rub used on their excellent wings.
Rusty’s Deli & Grille, Park Crossing
Peter’s take: Crispy outside with a soft fluffy inside. Nearly perfect potato taste. It’s what a frozen fry should be. No coating just cooked perfectly. Takes salt well.
Kristen Wile
Mezzo Market, Plaza Midwood
Kristen’s take: The best thing about Mezzo Market’s fries is that they always hit the table almost too hot to taste, thanks to the restaurant’s mostly fast-casual service. If you’re looking for a 3 p.m. deep fried, salty snack, this is the bar you’ll want to pull up to. You’ll probably see me there.
Soul Gastrolounge, Sugar Creek
Kristen’s take: Soul is known for getting funky. These fries combine several popular fry toppers in one salty, savory heap: truffle oil, fresh herbs, and a generous coating of pecorino cheese. They’re great for dipping into a runny egg yolk from one of the restaurant’s brunch items.
Workman’s Friend, Plaza Midwood
Kristen’s take: The thick, hand-cut wedges served in a brown paper bag are properly salted and come with both ketchup and mayo to dip. Of course, being an Irish pub, they’re called chips here — and pair delightfully with a cold beer or glass of bubbles.
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UNPRETENTIOUS PALATE is a digital publication covering food and drink in Charlotte. At UP, you’ll find ethical food journalism that isn’t based on free meals. We’ll be your taste testers around the city, letting you know where you can’t miss and where to skip. And we’ll ban any condescending food-writer speak. We’ll tell you the dishes we love, where to go on date night, and the best places for cocktails. You can trust us.
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