Dining

The fry guy

Naked City’s Palmeri adds fries to the menu

Image
Naked City’s pizza fries, because nearly everything tastes better with mozzarella, pepperoni and red sauce on top.
Photo: Beverly Poppe
Jim Begley

Baked potato fries: All the goodness of a loaded potato ... on top of French fries.

Restaurant Guide

Naked City Pizza Shop
Inside Moon Doggies, 3240 S. Arville St., 243-6277.
Monday-Tuesday, Thursday, 11 a.m.-10 p.m.; Wednesday, Friday-Saturday, 11 a.m.- 3 a.m.; Sunday, noon-10 p.m.

Chris Palmeri won’t win any medals from the American College of Cardiology. Cholesterol runs amok on his Naked City Pizza Shop menu—fabulously fine-tasting cholesterol in the guise of various pizzas, sandwiches and pastas. Not satisfied there, he’s upped his infamy with an addition that can only be described as maniacal genius: a French fry menu.

The new offerings consist of standard seasoned fries (wee for $2/frickin’ huge for $3.50) and a collection of otherworldly offerings—six specialty fries ($3.50/$5), including chili cheese, loaded potato and garlic. The best? The poutine, a traditional Canadian fry dish covered in gravy and cheese curds. While his version might anger our neighbors to the north—with its use of shredded mozzarella in place of cheese curds—one taste of his spot-on gravy, with just the right consistency and pepperiness, and all would surely be forgiven.

Almost as remarkable are Palmeri’s pizza fries, no surprise if you’ve had his pizza. Topped with mozzarella cheese and pepperoni, they’re slathered in his homemade red sauce with just the right amount of sweetness. The suicide fries are flavorful though not for the faint of heart; the garlic habanero sauce Palmeri concocted during his days at the MGM Grand’s Diego packs quite a punch—it’s not quite ghost-pepper deadly, but you won’t soon forget it.

My lone suggestion: Some of the dishes would benefit, crunch-wise, from double frying. Once you’ve come this far, there’s no point trying to impress the heart doctors.

Share

Previous Discussion:

  • Tender wrappers, each plumped up to the size of a playing card, swaddle a juicy pork/vegetable blend worthy of being trumpeted on the marquee.

  • La Monja will be a Mexican-style raw bar, while Hatsumi will offer a more elegant experience, focused on traditional robata and irori grilling.

  • Head to the bar for executive chef Mark Andelbradt’s counter-only menu and prepare for a range of explosive flavors.

  • Get More Dining Stories
Top of Story