In a world filled with culinary delights and innovative dining experiences, the classic French fry holds a special place in the hearts of many. However, it seems that a particular variety of this beloved side dish has become a point of contention among food enthusiasts: the steak fry. In an engaging piece from the Times Insider, we delve into the phenomenon of steak fries, as explained by one of our own journalists, who shares their journey from annoyance to inquiry.

It all started in January when the journalist, who humorously refers to themselves as the chief French fry correspondent at The New York Timesa title they jokingly claimhad a rather disappointing experience at two different restaurants within the same week. Both establishments served steak fries, one alongside lamb chops and the other next to a burger. On both occasions, the journalist felt a familiar wave of disappointment wash over them, coupled with a sense of bewilderment. Why do so many restaurants insist on serving steak fries?

The steak fry is typically characterized by its thick, chunky cut and a texture that often leaves much to be desired. Frequently undercooked and lacking that satisfying crunch that defines a perfect fry, it raises the obvious question: Doesn't everyone dislike these things? This curiosity led the journalist down a path of exploration, seeking to understand the rationale behind the chef's decision to include steak fries in their menu offerings.

The journalist's background provides a unique perspective on this culinary exploration. While they primarily write features for the Business desk, their experience with restaurant reviews has equipped them with a critical eye for the dining experience. Recently, they explored the complexities surrounding the demise of the famed seafood chain, Red Lobster. One of the great benefits of working at a prominent publication like The New York Times is the collaborative nature of journalism, where ideas can flourish across various desks and specialties.

In reaching out to Brian Gallagher, an editor on the Food desk, the journalist proposed an article exploring the enduring presence of steak fries on restaurant menus. Gallagher's enthusiastic responseI like this!signaled the beginning of a deeper investigation into a culinary trend that, however perplexing, deserves examination. Through this article, readers will not only gain insight into the chefs perspective but also engage with the broader conversation about food trends, preferences, and the complexities of modern dining.