Whether piled up next to a burger or serving as a meal of their own (as they do more often than we should probably admit), there's nothing more universally satisfying than some truly great french fries. Here now, 28 of our very favorite fries in Philly, from standards good enough to eat plain, to obscenely smothered heaps of cheese- and gravy-soaked joy.
We've heard the fries are good plain. We've heard the sweet potato fries are good, too. We don't know about any of that, because there is an option to have your fries topped with meaty debris gravy and smoked cheddar, and what even is the point of ordering anything else?
The gold standard for gravy fries — though the topping isn't really gravy so much as it is a pile of meat substantial enough that you probably don't need to order a sandwich. (Probably, but hey, no one's stopping you.)
The BBQ fries come topped with brisket and cheese sauce, and they're served with Percy Street's trio of barbecue sauces on the side, and we have had actual nightmares about them being pulled from the menu. (But don't worry, this entire map isn't just fries smothered in meat — promise.)
This newcomer makes a very good cheesesteak, but it's hard not to notice that the place is also plastered in claims about serving "Philly's best fries." Well, we'd never want to pick just one, but they definitely earn their spot on this list. Thick and satisfying with crunchy exteriors, you can get them plain, topped with cheese, or dusted with Old Bay. (Or get them pizza-fied, if you're into that kind of thing.)
One of the city's true bar classics, the fries here are thin (but not crunchy) and arrive looking almost tangled in their baskets, with a side of bourbon mayo. "Addictive" gets tossed around a lot, but only because it's true.
The standard menu option here is just a huge bowl of salt and pepper fries (it really is big — it might be a mistake to order a side apiece if you go with a group), and we'd be happy enough with just that. But keep your eyes peeled for topped versions that pop up from time to time, almost always in combos you won't see anywhere else.
It's often said that Standard Tap kicked off the old gastropub trend in Philly, and surely they would never have gotten that rep without some seriously solid fries. It's not about crazy toppings or anything else here — just crisp, well-seasoned fries that are neither too thin nor too thick and compliment the burgers and other food they're served with.
Jake's is known for some seriously over-the-top sandwich combos, so it follows that this is the place to get your fries buried under any number of delicious things. The "farm fries" come topped with meat, gravy, provolone, and bacon, which is plenty decadent. But note the "Haystack" option on the DIY menu. That's right: all of the meats, cheeses, toppings, and condiments that you can get on a sandwich, you can also get piled onto a bowl of fries. Go crazy. (NB: There's now a second location in U City.)
The fingerling fries (a perennial entry on the restaurant's Dirt List, which otherwise is constantly changing) come tossed in a creamy Worcestershire sauce (that doesn't sound vegan, but don't worry, it is). So sure, you might choose to eat these with a fork, but they are called fries, and they are a must-eat.
These fries are super thick-cut, hearty, and fried crispy in tallow, which is almost enough to make us break down and call them "chips" as listed on the menu at this British-themed pub.
The cheese fries are a classic representation of the straight-ahead drenched-in-Cheez-Whiz form (which we are way more than OK with), and the sweet potato fries have their fair share of fans. But don't miss their signature fries, which come tangled up with grilled onions and hot peppers.
It almost feels unfair to top duck fat fries with slow-cooked short rib and beer-infused cheddar sauce, doesn't it? It sounds rich because it is, but you know you're going to order it regardless.
This brewpub makes great regular fries and great sweet potato fries — but they're both even better when they're tossed together with crispy fried leeks. So yeah, get the trio fries.
Plenty of people are rolling their eyes as they skip past this entry, but it's important to note two things: 1) The crinkle-cut fries are back, following the crash-and-burn of their earlier attempt to switch to hand-cut fries, and 2) their cheese sauce rules. The fries exist to be eaten with the cheese sauce. If you get the fries without the sauce, we cannot help you.
There are wraps and things here, but it's worth it to stop just for the classic crunchy-creamy twice-fried Belgian style frites. And of course, there's a seemingly endless list of dips to choose from. (Note: There's a second location on South Street, too.)
The signature fries here are a mix of sweet potato and regular fries (bonus: both really taste like what they are), and you'll hear lots of people saying they're the best sweet potato fries in the city or anywhere.
When are fries worth $16? When they're topped with short rib gravy and mozzarella curds for a Vetri-caliber Italian poutine, that's when. (The poutine toppings have cycled through a couple of different versions, but it's always good.)
The fries can stand alone, but the draw is the handful of variations of poutine on the menu. There's the classic; a version loaded with sausage, bacon, mushrooms, and onions; a "Texas" variation with a fried egg and shredded short rib; or a Memphis version with pulled pork and pepper jack.
This sibling bar to Khyber Pass Pub also does a tremendous job with fries — but while there we like them smothered, the plain skin-on fries at the Royal are an ideal match for their malt-vinegar mayo, one of our very favorite dipping sauces of all time.
Blue Duck has made a strong case on several fronts for a trip up to the Northeast, and the fries play a big part in that argument. Go for the namesake basket of fries tumbled in duck fat and topped with smoked gouda sauce, scallions, and shredded duck.
To many Philadelphians, Eulogy's Belgian frietjes are the gold standard — double-fried, crunchy, and substantial. Order them with mussels or on their own, but either way, don't skip the dipping sauces (Beneluxx or bourbon remoulade), which have also reached star status.
A welcome addition in deep South Philly, this relaxed neighborhood bar offers creative food, plenty of vegan and gluten-free specialties, and some very satisfying spicy-sweet seasoned house fries. And for even more variety, try "the roots," a mix of fried onions and root veggies.
On the dinner menu, don't miss the Peruvian fries — crunchy potato wedges topped with kicky and creamy aji amarillo sauce and sprinkled with olives, peanuts, and cilantro. A different and even spicier fry lives on the brunch menu: togarashi-spiced fries topped with scallions and served with a dipping sauce of gochujang mayo. These are fries that will appeal to everyone (as long as you can handle a little heat), but also prove there's absolutely no reason you should have to stick to plain fries just because you're vegan.
Chili-lime popcorn and housemade tots vie here for a space on the side of your plate, so it might be hard to choose, but french fry fans should consider starting their meal with an order of duck poutine, dressed in duck confit, cheddar curds, and gravy.
Big beef-fat fries are on the menu here at the Garces Group's reinvented Bookbinder's, with theme-appropriate Old Bay mayo on the side. (Stop by during happy hour and snag an order for $5.) The substantial tallow-crisped fries also provide half the magic to a plate of fish and chips, served with malt vinegar mayo. And for an even more decadent option, spring for the Olde Bar fries, topped with crab, lobster butter, and cheese sauce made with their Dock Street oyster stout.
There's no need for crazy toppings on the fresh-cut fries here, which are perfectly made, abundantly heaped, and paired with a garlicky sauce for dipping. And it's a good thing, because this place also makes an excellent burger, yielding an ideal version of one of the most classic pairings around.
This low-key gem in deep South Philly does their crab fries with, you know, actual crab (not to mention cheese, fried jalapenos, and garlic), but their "upscale stoner food" credo really shines through in their mac and cheese fries, which are topped with mac and cheese and a fried egg. Whether or not that's necessary is up to you to decide (but let's face it, fries do not exist out of "necessity," but for for the pure joy and love they put out into the world).
The wedges in question here are baked potato wedges, so it would be fair to ask: If they're baked, are they still fries? Answer: Irrelevant; they're tasty potatoes that you can top with just about anything you could ever want on fries (and even a few things you might never have dreamed). And then there are waffles, which can be similarly tricked out, sweet or savory.
We've heard the fries are good plain. We've heard the sweet potato fries are good, too. We don't know about any of that, because there is an option to have your fries topped with meaty debris gravy and smoked cheddar, and what even is the point of ordering anything else?
The gold standard for gravy fries — though the topping isn't really gravy so much as it is a pile of meat substantial enough that you probably don't need to order a sandwich. (Probably, but hey, no one's stopping you.)
The BBQ fries come topped with brisket and cheese sauce, and they're served with Percy Street's trio of barbecue sauces on the side, and we have had actual nightmares about them being pulled from the menu. (But don't worry, this entire map isn't just fries smothered in meat — promise.)
This newcomer makes a very good cheesesteak, but it's hard not to notice that the place is also plastered in claims about serving "Philly's best fries." Well, we'd never want to pick just one, but they definitely earn their spot on this list. Thick and satisfying with crunchy exteriors, you can get them plain, topped with cheese, or dusted with Old Bay. (Or get them pizza-fied, if you're into that kind of thing.)
One of the city's true bar classics, the fries here are thin (but not crunchy) and arrive looking almost tangled in their baskets, with a side of bourbon mayo. "Addictive" gets tossed around a lot, but only because it's true.
The standard menu option here is just a huge bowl of salt and pepper fries (it really is big — it might be a mistake to order a side apiece if you go with a group), and we'd be happy enough with just that. But keep your eyes peeled for topped versions that pop up from time to time, almost always in combos you won't see anywhere else.
It's often said that Standard Tap kicked off the old gastropub trend in Philly, and surely they would never have gotten that rep without some seriously solid fries. It's not about crazy toppings or anything else here — just crisp, well-seasoned fries that are neither too thin nor too thick and compliment the burgers and other food they're served with.
Jake's is known for some seriously over-the-top sandwich combos, so it follows that this is the place to get your fries buried under any number of delicious things. The "farm fries" come topped with meat, gravy, provolone, and bacon, which is plenty decadent. But note the "Haystack" option on the DIY menu. That's right: all of the meats, cheeses, toppings, and condiments that you can get on a sandwich, you can also get piled onto a bowl of fries. Go crazy. (NB: There's now a second location in U City.)
The fingerling fries (a perennial entry on the restaurant's Dirt List, which otherwise is constantly changing) come tossed in a creamy Worcestershire sauce (that doesn't sound vegan, but don't worry, it is). So sure, you might choose to eat these with a fork, but they are called fries, and they are a must-eat.
These fries are super thick-cut, hearty, and fried crispy in tallow, which is almost enough to make us break down and call them "chips" as listed on the menu at this British-themed pub.
The cheese fries are a classic representation of the straight-ahead drenched-in-Cheez-Whiz form (which we are way more than OK with), and the sweet potato fries have their fair share of fans. But don't miss their signature fries, which come tangled up with grilled onions and hot peppers.
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/57619613/294457817_448974390570826_1540758847428223197_n.31.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/71691256/s927142720713600436_p6_i1_w2268.0.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55996171/Screen_Shot_2021_10_12_at_3.28.02_PM.47.png)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/46122810/brisketfriespercystreet.0.0.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433265/Screen_shot_2015-09-21_at_10.17.59_AM.0.0.0.png)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60836221/Ambra_and_Southwark_11_9_182658.6.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55239621/Amada_LobsterPaella_0006.12.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433266/upload.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59499971/SouthPhillyBarbacoa_tednghiem_Cropped__1_.35.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60473519/12794710_1054941341233836_8465072292423699156_o.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433267/upload.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433268/upload.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60348391/GettyImages_125392821.8.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/66721225/PatsMenu2.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433269/upload.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/54744711/Three_Martini_Lunch.23.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433270/upload.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/67811426/261044216_4683187545131203_4143598390316752806_n.7.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433271/upload.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55097831/EATER_MiddleChildClubhouse_Oct.13.2021_HR_38.41.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433272/upload.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/63360697/21_PJR09185.34.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433273/upload.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/60982763/CR1_1051.48.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/58022571/unnamed__2_.133.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433274/upload.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/68497950/CWAS_WINTER_ITEMS_FREIBERG_MAC_AND_CHEESE_2.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/57955547/DSC_6773__3_.12.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433275/upload.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433276/upload.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433277/upload.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59856191/EATER_DownNorthPizza_April2021_HR_71.41.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55576393/IMG_3498_Cropped.7.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433278/upload.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433279/upload.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433280/upload.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433281/upload.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/63832914/Tabachoy___Nick_Piazza_DJ_x_Elizabeth_Melusky_Photo_5782.21.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433282/upload.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433283/upload.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/57666581/ALDR9277__1_.145.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/57616809/IMG_3106.178.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433284/blueduckmapcrop.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433285/eulogyext.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433286/southhousewinFB.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61445521/10609646_140330459660843_4855432676119771394_n.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433288/vstreetext2.0.0.0.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/58275905/CHERRY_GLAZER.12.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/62357559/poidog2017_46_Cropped.6.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433289/suppaextfb.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433291/oldebar-BB-int3.0.0.0.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/59419057/13_DSC07690.43.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433292/fourthandcross1.0.0.0.jpeg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433294/taproom19thpigbeddia.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/62643447/Muhibbah625_00578.6.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62433296/waffleswedges.0.0.0.jpg)