Teaming up to open Los Angeles’ premier restaurant and bar, Springtime in NY partners Tony, Shawn and Nima discovered a culinary gem when their “mad scientist” chef began experimenting with what is normally considered a side staple of every restaurant entree. Never one to be constrained by the recommendations of a recipe card, the creative chef began a culinary journey into new, potato-lined territories when he developed gyro, buffalo hot wing, Hawaiian BBQ, and pastrami fries.
Much to the surprise of Springtime in NY’s owners, the fries were an instant hit. Between savory bites, patrons began to spread the word of the restaurant’s unique approach to spud-focused foods and Fry Madness took over. Further experimenting with sauces, toppings, and types of potatoes, Springtime in NY’s gourmet french fries have gained the attention of lovers of french fries and creative culinary enthusiasts. Becoming one of the most requested plates, Fry Madness soon spread to the dessert menu, where sweet potato fry dishes gratify the sweet tooth of many.