If there's a better $17 burger in Seattle, I want to taste it!
This jaw-testing beauty is one of the dishes I liked a whole lot at Spring Hill, the West Seattle venue I'm reviewing this week in the Seattle P-I.
The fries really blew me away. First, I'm a huge fan of the crinkle cut. I think the ridges make for a crispier fried tater. Spring Hill makes its own ketchup, too.
Let's take a vote: Shoestrings? Crinkle cuts? Steak fries? What's your fave?
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3 comments:
I'm a steak fry kind of girl - nice and soft inside. My husband, however, is a die hard tater tot fan. Since I love potatoes in all forms, I usually relent and let him have his precious tots.
crinkle!
crinkle or steak if they are crunchy on the outside. Mushy fries are always a bad thing.
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