12 - Fair
eats
BY kEviN CorBETT
Tuber Top
P
ota
ota
t
t
oes
oes
of
of
all
all
persuasions
persuasions
sa
sa
tisfy
tisfy
S
S
ta
ta
t
t
e
e
F
F
air
air
snackers
snackers
T
OS
PHO
VIS
A
D
MICHAEL
Irish ayes: Potato O’Reilly is one of the perennial treats found only at the State Fair.
ARMORY SQUARE
I
t’s no wonder that every year hungry The Irish pub-style fries compete as one of One fairly new State Fair vendor takes the
coME cElEbraTE our
throngs at the New York State Fair gob- several varieties of deep-fried spuds presented fried potato in a different direction, paying
5th anniversary!
ble up tons of fried potatoes of one vari- in creative ways. All in all, it makes for a hot homage to the historical origins of the dish at
ety or another. New York is a leading pro- competition among Fair vendors, each with a trailer near the Agriculture Museum selling
$5Blarney Burgers
ducer of the venerable root vegetable and their own appeal and loyal munchers. Stand Belgian Fries. Customers came back in 2008,
everything at the Fair from pickles to maca- after stand tries to attract Fair diners with its the second year the reddish spuds were fried
$5Chicken Riggies
roni and cheese is sizzled in fat. So it makes own creation to carve a niche in the annual up and served in a big, paper cone, the same
sense that the tasty tuber is everywhere on tater stakes. (Prices cited are from 2008 way they’re sold on European streets.
Mon-Sun 4-close, entire month of August
the grounds, fried, hot and crisp, after being menus.) The secret of their appeal, their creator
Steamed 20 for $7!
cut, cooked, seasoned and dressed in every Bosco’s slices their famous fries into discs confided last year, is the method of splash-
clams
Daily 4-10pm
imaginable way by innovative chefs. rather than strips, resulting in a really thick ing par-cooked fries back into the oil after a
The established State Fair classic known as
chip. They don’t come out of the fryer as 20-minute rest, so their crispy shells encase a
MONDAY
Potato O’Reilly, for instance, is a traditional
crispy as a lighter fry, but they’re firm when fluffy center. Condiments on hand to dress the
Everything ‘M’
yearly treat for salivating visitors. While the
drained. The cook doesn’t season Potato rusty russet include mayonnaise, an old-world
$
3 Bombs is 1/2 Price! proprietor of that famed side dish, Bosco’s At
O’Reilly except for a sprinkling of parsley, so fry shack staple. A large-enough-to-share
The Fair, got a makeover with a shiny new
no worries about them coming out too salty. serving sells for $5.50.
TUESDAY Two-For- stand for 2008, their busy corner location and
Salt, vinegar and other condiments are avail- Potato lovers who prefer theirs with a spicy
Buy one drink,
their famed specialty item remained constant.
able. A generous helping is $2.75. kick lined up for the Cajun Fries at Hebert’s
manager buys next
Tuesday
THURSDAY
A Northeast Destination Dining Experience For Over 35 Years!
Two-for-Thursday
WILLIAMS
Buy one, manager buys next
Offering a newly designed menu
Restaurant
FRIDAY
with family friendly pricing.
Join us for a healthy and natural dining experience
Rt. 298 & E. Taft
Happy Hour Purely delicious...naturally Rd. East Syracuse
$
2 Labatt Blue
**Vote for Plainville’s Nature’s Fare for the Best of Syracuse!**
& Blue Light
656-9860
DJ
Playing all your
Fresh Greens, Salads, and Homemade Soups
Serving Lunch Daily 11-2
favorite hits every All Natural Beef, Pork, Turkey and Fish Dinner Mon-Thurs 5-10
Thursday, Friday
& Saturday
Open daily 11am - 9pm
Fri 4-12, Sat 11-10, Sun 1-10
Plenty of convenient pricing
DRINK SPECIALS
Monday-Thursday
starting at 9pm
Located on Rt. 11 just north of Rt. 31. Exit 30
from I-81. 8450 Brewerton Rd., Cicero
pjspubandgrill.com 478-3023
699-3852
 Aug. 26 - Sept. 2, 2009 Syracuse New Times
NEWS & OPINION FEATURE ARTS & ENTERTAINMENT EVENTS CLASSIFIED WWW.SyRACUSENEWTIMES.COM
Syracuse New Times Aug. 26 - Sept. 2, 2009 
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