French Fry Diary 671: Yorkshire County Fish Shop 2015

Ever since I visited this place a few years back I have wanted to return. Considered a quick service on the Disney Dining Plan, this tiny little counter tucked away in the United Kingdom section of EPCOT's World Showcase is indeed a little treasure. And their outside dining area is the perfect place to see Illuminations, or just chill and listen the Brit Invasion bands across the way.

So I got my chips and sat down, as seating was at a premium I sat at a table with a couple from Wales. They immediately wanted to know why I was taking pictures of my chips with my phone. I explained about the blog, and we had a nice conversation about accents, and chips, and fries. The gentleman called up French Fry Diary on his phone and was reading some of the entries. It's true, he had notes for me.

These chips at Yorkshire, or Cookes of Dublin or Raglan Road for that matter, aren't authentic. They are just what Americans think British chips are. I'm the victim of a tourism conspiracy. Real chips come from chip trucks or holes in the walls. And as far as fish for fish and chips, real fish is cod or haddock. As I was getting schooled, an older Scottish couple joined us at the table. This is what is so great about Walt Disney World - you can make friends quickly.

The conversation turned to accents and language again, and the two couples teased me by speaking real Welsh and Scottish, proving that neither is anything like what Americans would call English. The new couple agreed about the chips, not authentic at all - quite good, mind you, but inauthentic. Next we talked about American food - what is American food anyway? It's all stolen from other countries. We have good bacon, of that everyone was in agreement, but let's face it, bacon is Canadian.

I had a wonderful afternoon eating chips and chatting with new friends. This was great. So if you want to talk authentic chips, the Yorkshire County Fish Shop is the place to be.

French Fry Diary 575: Raglan Road

Usually every trip to Walt Disney World for me includes a journey to Downtown Disney and Cookes of Dublin, which until recent years has had the best French fries, pardon me, Irish chips I have ever had. Lately though, they haven't been so great. Whether it's because of changes in the cooking process or just general laziness in prep, I don't know, but they ain't what they used to be.

As a change of pace, this trip, we decided to try the big fancy sit-down restaurant attached to Cookes of Dublin called Raglan Road this time. It's the same folks doing both places, but rather than a walk-up counter service, this was a nice sit-down place. We had planned on having a whole group of folks with us, friends and family, but one by one, people dropped out for various reasons. I was beginning to wonder if I should change my deodorant.

At first, as it was just myself, The Bride and her mom, we were thinking of just going to Cookes of Dublin as Raglan Road was so much more expensive, and Cookes was easier. Thinking of the folks who couldn't make it, we bit the bullet, and went to Raglan Road for a full meal and experience - and it was an experience. Absent friends and family don't know what they missed. No regrets.

The restaurant is pretty big, like most places in WDW, it's like a TARDIS, bigger on the inside than it looks outside - a large dining area and bar area, with one big stage and a center stage as well. We had heard there were shows, and bands, but we did not think, being so early (it was five-ish) we would see them. We were wrong.

I got my usual, a plain burger, as well as an order of the chips and an order of the onion rings which I had been told I should definitely try. The burger was very good, and came on a weird roll that had strips of ham? Or onion? Baked and threaded through it, very very tasty. As far as the food goes, it needs to be said. They may be next to each other, and they may be the same operation, same management etcetera - but Raglan Road is not Cookes of Dublin. Raglan Road is vastly superior.

As we were beginning to enjoy our meal, the entertainment began. It was as if Riverdance erupted around us, on the large stage in front of us, and a small center stage spot behind us. Propelled by the music of Creel, the tap group known as Our Darlin' Dancers put on an amazing show. So terrific, and later kids from audience were brought up on stage, shown moves, and danced along. Everyone had a great time especially the two little kids who were dancing next to our table.



Back to our meal, especially the French fries and the onion rings, the stuff you're here to read about. Both the rings and the fries (I mean chips) came in proper paper cones, although other tables had them dumped on to plates, which was also kinda cool. The onion rings were fine in the cone, but the fries were kinda wedged in there pretty tightly. The cheese was like a glue holding them together. Note the shape of the pile once we dumped them onto a plate ourselves.

My friend Dom was dead on about the onion rings. They had the same wonderful batter as the Cookes of Dublin onion rings, with big thick and juicy onions, and a very crunchy exterior. To die for, these were fantastic. However the fries were a bit different from the fare at Cookes. These natural cuts were bigger than usual shoestrings, with good amounts of cheese, garlic, and something that always needs a careful measure - just the right amount of truffle oil. Near perfect fries. Raglan Road more than makes up for Cookes of Dublin's recent decline.

Since it was The Bride's birthday, we also got as a dessert the bread pudding that one of our absent friends had recommended. We didn't order it, it came on its own - that's just how Disney rolls. This was a luscious dessert, and the vanilla and caramel cream over it was sweet heaven. What a wonderful birthday gift. Thank you!

There was a lot of food, so we ended up taking some of it back to our happily microwave equipped hotel. The onion rings were a bit soggy the second time around, but based on my experience, I think these would have been awesome if baked when reheated, rather than nuked. I might say the same about the fries, but for the record, they were an inedible disaster in the nuke. Definitely bake leftovers.

Raglan Road is awesome, one of my favorite restaurants in WDW, and it gets my highest marks. Very highly recommended, and I would definitely come back. As a matter of fact, I look forward to it. Raglan Road rocks.

French Fry Diary 522: The British Chip Shop 2013

For our birthdays, and especially our anniversary, The Bride and I planned a Disney vacation - a week long Disney cruise on board the Fantasy, bookended with shorter stays in the area and at the parks. Therefore we weren't really going to do anything big for our anniversary this year, which was the night before we left for vacation.

After getting an email saying they were open again (we were unaware they had been closed) we joked about an anniversary dinner at A Battered Tartan. It had started as a joke because when we had gone before, the thing that had struck us most was how small it was. But the more we thought about it, the more we actually did want to go. We wanted to go so much in fact, we went earlier than our anniversary, on the weekend before.

We should have called, as they actually do suggest on their website. Of course the reason suggested for calling first is to make sure they haven't run out of food, not because they were power washing their kitchen. Yep, that was what the sign that greeted us at their door said when we drove all the way out to Moorestown. We really wanted something edible from that realm, we were off to the British Chip Shop in Haddonfield.

They were open, no problems there, and they were happy to have us. As an appetizer, The Bride got Curry Cheese Chips. These were the near perfect chips (that's French fries for us Americans) that BCS always has, but slathered in curry and cheese. The cheese was Irish cheddar as is only right, and the curry was more in a BBQ sauce vibe, and overpowered the cheese, and the chips were awesome. I'm not one for putting stuff over fries, but this was delicious.

For my entrée, I got my British Chip Shop usual, Chicken and Chips. They were golden brown to perfection. As I said on The GAR! Podcast recently, when I used to be asked who has the best fries ever, I would always say Cookes of Dublin in Downtown Disney, but the quality has gone down the last few times we've had it. Now if you ask, it's the British Chip Shop hands down.

These chips are near perfect, if not perfect. Golden brown crispy shell on the outside and soft and hot, almost mashed potato-ey on the inside. Not too greasy, if at all, always hot, these thicker than usual regular cut natural cuts are the gold standard for fries as far as I'm concerned. The chicken was also terrific: battered, crispy, and succulent. To wash it down, not only has BCS added Coca-Cola products, but also RC Cola, which is what I ordered.

I really have to remember to come to the British Chip Shop more often, it's the best.

French Fry Diary 516: Cookes of Dublin Onion Rings

At one time if you had asked me where the best fries are, I would have said Cookes of Dublin in a heartbeat. Even though on the last few visits the quality has gone down, every time I've gone, I have been more than a little fry-centric and never tried their onion rings.

Friends Dom and Cindy recently visited Walt Disney World, and other than proving that Friar's Nook does in fact open, they also went over to Cookes of Dublin. This time they tried the onion rings. Cindy says, "The fries are great, but the onion rings are to die for! Very crisp, and they don't do that thing where you take one bite and the entire piece of onion slides out leaving you holding only batter."

Hmmm... I guess I'll have to try their onion rings on my upcoming trip down there. Thanks to Dom and Cindy!

French Fry Diary 473: Bobby's Potato-less Ireland

This Food Network special starring chef Bobby Flay takes a look at both the traditional and the new wave of Irish cuisine. Predictably, Bobby puts the poo-poo on traditional Irish fare. In other words, meat and potatoes are bad.

Darina Allen, one of the most celebrated chefs in Ireland, head and founder of the Ballymaloe Cookery School, is one of the forerunners of the new food movement in Ireland. Early in the program, she makes Bobby pick potatoes (for his first time) on the farm that provides food to the school.

The whole farm to table concept is the core of the school. Eventually the potatoes Bobby picked were boiled in salt water and served as is with butter. What no fries, I mean chips? This is Ireland, right?

Next Bobby takes his daughter to the English Market in Cork where they look at blood pudding, smoked salmon, oysters, and artisanal bread. Yep, just about everything you could imagine - except potatoes! Could it be that the new food movement in Ireland is solely because they've run out of potatoes?

His food tour continues with pork from Cork, and a tour of a vegetarian restaurant, Cafe Paradiso, and the farm that supplies it. Guess what? No potatoes there either. They did batter and deep fry flowers (squash blossoms), of all things, but not the one thing you would think the Irish would deep fry.

Moving on to Dublin, with the help of Irish chef and food star Clodagh McKenna, Bobby explores some cafes and pubs trying out 'traditional' Irish foods like porridge, soda bread, sponge cake, and ice cream.

Finally in the last ten minutes of the hour long show, almost as an afterthought, Bobby stopped at a place called Leo Burdock Fish & Chips, because "you just can't leave Dublin without having some fish and chips." Leo's is apparently, based on the signage, Dublin's oldest chipper. I was surprised he didn't go to Cookes, but then again if the original Irish restaurant is slouching as bad as its WDW counterpart, that's a good thing.

For a mere 8.95, Bobby gets a huge cod and a healthy portion of chips. He goes on to say what a big part of Irish cuisine fish and chips are. If that's true, Bobby, why only a fraction of the show about them, eh? Well, if it's any consolation, beer only got a few more seconds airtime than fish and chips.

French Fry Diary 403: Cookes of Dublin 2012

This has just become tradition. Every time we come to Walt Disney World, we have to make the trek out to Downtown Disney to experience Cookes of Dublin, simply the best fries, or more accurately, chips, that I have ever had.

This trip however, I had been put on the spot. Previously on the trip, at a dinner at the Maya Grill, I was asked who has the best fries. I answered immediately Cookes of Dublin. When the bro-in-law found out this place was in town, we had to go, I guess to prove it. I had no problem with it, they are the best, and screw him, if he doesn't agree, after one of those doh-bars for dessert, he'll forget all about it.

Some background on Cookes of Dublin, as I don't think I've talked about that before. The original Cooke's of Dublin was actually in, duh, Dublin City, Ireland and founded by George Edward Cooke in 1934. The same traditional Irish cooking methods used then are the ones used today in the Walt Disney World, Downtown Disney location.

Like the last trip to Cookes, this was a family and friends excursion. We again met my friend Terry at what's left of Pleasure Island. We walked around a bit, finally regrouped our wandering party and went to a late lunch at Cookes.

I got my usual, the chicken and chips. The Bride got a fish sandwich that had chips on it. I have to confess that the chips were not so great this time, definitely not their best, nor my favorite as they have been every time I've been here in the past. The chips were only warm, and the problem is they are best hot. To reiterate if you've missed all the previous times I've reviewed Cookes of Dublin, the chips are thick cut fries, double fried and toss salted. Still, even just warm they beat the heck out of most fries out there. But on the bad side, I don't think my Anglophile brother-in-law was impressed. Shame.

On a side note, when I last wrote about Cookes of Dublin here, commenter JustinM, from the very cool Barbecue & Baseball blog, asked about what dipping sauces were available. When I asked I expected the usual, but the answer was a bit more exotic. Cookes has a curry dip, and an Irish vintage bacon and cheese dip. How 'bout that? The Dalkey mustard, a white spicy not-hot mustard, on the table also seemed quite popular. It was used on the fries, and Terry also had some on his battered sausages too. The doh-bar for dessert was perfection.

I would liked to have tried some of the other fried treats they have at Cookes of Dublin, like the skinny fries or the double dipped onion rings. But given the choice, and not knowing when the next time I'll get to WDW will be, I always go for the traditional Irish chips instead. I believe when next we come, we are going to try to get reservations for the big restaurant attached to Cookes of Dublin, Raglan Road and see how that is.

All in all this was a good time, a nice late lunch with family and friends. That's the part that counts - the company, not the food. Hopefully the food will match up next time.

French Fry Diary 272: Cookes of Dublin 2011

This was a special occasion, the 2011 trip to Cookes of Dublin. This trip wasn't just the traditional pilgrimage The Bride and I (well, I go, she just tags along cuz she, ya know, loves me and stuff) make to Cookes of Dublin every time we visit Walt Disney World. This became a group outing, and then a Real Life Tweet-Up.

From the Disney Cruise, friends Dom and Cindy were already traveling with us, and even though we weren't staying at the same hotel once back on the mainland, the promise of the best fries the 'fry guy' had ever had intrigued them. We had also made tentative plans to meet up with Terry, who lives in Florida. Y'all know Terry, he's done a few guest blog entries here and over at Welcome to Hell. We've known each other for years online, but have never met in person. There were even tentative plans to meet up with another friend from Twitter and a writer local to me, but that didn't work out.

In the end there were six of us on this French Fry Diary multi-state road trip, so we met up at Cookes of Dublin on the far end of what was once Pleasure Island in Downtown Disney. It was great to meet Terry in person for the first time, but it's weird, we already knew each other pretty well. It's another way the Internet is bringing the world closer together.

I got my usual, the chicken and chips, hot and wonderful. The chips/fries were crispy on the outside and light and fluffy on the inside, still the best fries I know of. The consensus at the table was pretty unanimous and led to a discussion on fry making. The Bride and Dom's son Anthony tried the battered deep-fried burger, and their reaction was "Awesome." Now I love me some deep-frying but I'm not sure I could go for that.

Speaking of deep-frying, the meal was topped off by a couple Doh-Bars - deep-fried Mars candy bars... Mmmm... Battered heaven on a stick... Good friends, good food, good times. I look forward to doing this again, soon!

French Fry Diary 217: Kelsey's Irish Pub, Ellicott City MD

We took a weekend away and met friends for a late dinner. When I heard that the place we were going was an Irish Pub, I got my notebook and cameraphone ready for a French Fry Diary review, as Irish Pubs notoriously have the bestest chips this side of Ireland, or at least this side of Cookes of Dublin or the British Chip Shop.

We were there on a busy late Saturday night and sat in the restaurant area. The bar area was hopping with live entertainment but where we were seated was fairly quiet - next to a beautiful fireplace with ESPN on a widescreen over it. The place had lots of Irish flavor, lots of wood, lots of green, Irish music playing overhead, a wide variety of beers - all in all, Kelsey's Irish Pub, in appearance and atmosphere, is very Irish Pub.

The first thing I noticed when perusing the menu was a notable lack of chips. French fries were listed and even at times called frites, but no chips. I was determined however, and ordered the fries. There was something called the Saint Joe Fry Tower on the menu that came with cheese, bacon bits, sour cream, old bay seasoning and gravy - but none of us were brave enough to get it.

When the favorite fried food did arrive, I have to admit disappointment. These were thin-sliced natural cut steak fries, similar to the new sea salt fries at Wendy's actually, but with a disturbing batter covering, yep, you guessed it - Invisicoat. They were also deep fried, and they tasted like they were as well. If they had salt, pepper or any other type of seasoning, it was deep fried out of them. To bottom it all out, they had a warmed-under-a-heat-lamp vibe as well, and that's not a good thing.

The fries looked good, despite not being chips, but they were epic fail on so many levels. Still, it was a nice night out with friends, good times, if not good food.

French Fry Diary 166: Animator's Palate, Disney Wonder 2010

Just when I thought that after a dozen or so visits to this fun but gimmicky Disney Cruise Line restaurant, I have been surprised. Animator's Palate has black and white images and animations all over the walls that slowly as the meal progresses begin to gain color until the entire restaurant is alive with vibrant full color and music. It's a great trick the first time, and fun a few times after that but after a while it becomes old hat. This time however, was as good as the first time, and the best meal of our Disney trip so far.

Much of this goes to our serving team Stafford and Myriam who were fabulous taking care of us. And with the Disney Cruise, your serving team stays with you throughout your cruise, following you from restaurant to restaurant, so I foresee a wonderful carefree few days ahead of me. I require very little usually on these cruises. Don't give me a look when I ask for French fries, and keep my Coke filled. I got aces from these two, and their end of trip tip will show that.

The side order of fries that came with my beef tenderloins were without peer, and easily the best I've had on this entire trip so far. These were thick steak fries both in width and girth and shape, very similar to the British chips I would have gotten at Cookes of Dublin or Yorkshire County Fish and Chips, had I gotten there this trip. These fries were seriously damn good, baked and not deep-fried, golden brown, crisp outside and soft and hot on the inside. Near perfection, baby.

French Fry Diary 159: Everything Pop 2010

For this most recent trip to Walt Disney World, The Bride, her parents and I stayed at Pop Century, the same place The Bride and I stayed on our last trip. This is one of the discount resorts, no frills, but everything you need. And everything you need can be found at the shopping/eating complex in the lobby, called, appropriately enough, Everything Pop. I've reviewed the place on my last trip but figured I would do a quick check up as long as I'm here again.

The French fries are the natural cuts that are the standard fare for WDW and can be found universally (pun unintended) throughout the parks. These are adequate, but of course at Disney World, it's the atmosphere and the whole OMG-we're-in-Disney vibe that helps the experience. Sometimes it makes even the mediocre fries taste better. I mean, the fries at Casey's Corner are the very same as these, but guess which ones are more fun, ya know?

These aren't great but they're not bad either. Especially after a long day filled with three to four hours of Southwest Airlines delays, these were just fine. And seeing as Southwest's delays made a trip to Cookes of Dublin (the best fries period) impossible, it was nice to get any kind of fries today at all.

On day two of our trip, the 'rents and I hit Everything Pop for breakfast, always a yummy time at WDW. The bacon is perfect but they never give you enough, something that can be easily remedied on the Disney Cruise in a few days, wink-wink, and the breakfast potatoes, which unlike the WDW fries, take on a few different forms, are always terrific.

This morning I got natural cut diced potatoes, sometimes red, sometimes not. These were very hot, very good and well worth the wait. Mmmm... I could easily eat these every morning.

French Fry Diary 150: The British Chip Shop, Haddonfield NJ

My mom-in-law hipped me to this place after an afternoon of shopping in Haddonfield with the girls. Haddonfield is a fairly upscale historical and pleasant town nearby that caters to walking traffic and a small town atmosphere. And the girls had lunch at what the mom-in-law called an authentic fish and chip shop.

My ears immediately perked up. A what where? I hit the interwebs and discovered that yes, it was true. The British Chip Shop had opened in July with an official grand opening on October 1st. Perusing the online menu .pdf, I found a place that resembled Cookes of Dublin, and it was right here in New Jersey.

Besides the obvious, fish and chips, they also had a variety of other distinctly Brit fare like bangers and mash, Welsh rarebit, tea sandwiches, fried Mars bars, scones, black pudding, beans on toast, curries and crumpets. Yes, all that, but disturbingly, no Coca-Cola. I guess they can be forgiven for that omission, as long as the chips are good. So we planned to return that evening for dinner.

The British Chip Shop is a beautiful place, very authentic and nicely decorated. There's rugby playing on the big screen TV, distinctly British pop music overhead, HP sauce and Sarson's malt vinegar on the tables and union jacks everywhere. I loved the pub atmosphere, and especially the "Mind the Gap" sign. We hadn't even ordered and I was psyched.

For an appetizer we got the homemade crisps (potato chips) with horse radish sauce. They were scalloped potatoes thickly sliced, but not too crispy and hot in a good way, and served in a small paper bag, traditional style. I loved these, but could have gone for a bit more crisp and seasoning. Could have been hotter, but they were still very tasty, and heads above anyone else out there making these babies. Almost as good as those at the Hot Potato Café, and that's a serious compliment.

Our other appetizer was the deep fried green beans, which like the crisps are not on the menu, so make sure you ask for these terrific treats. These non-potato fries were very tasty, more battered and fried than those at T.G.I. Friday's. Both appetizers are recommended, so make sure you get them.

The beverages were all Brit authentic. I got the Barritts Bermuda Stone Ginger Beer, the in-laws got a Scottish soda called Irn Bru, and The Bride, an Anglophile from way back, got something she's been itching for since her last trip overseas, Ribena. The Ginger Beer wasn't Coke, but it was quite good, sort of like ginger ale, but with an extra kick.

Finally the food came, and while it was a wait, no one minded as it was all cooked to order. I had gotten the chicken and chips. The chicken was quite good and very hot and crispy, and sort of reminded me of what I had at Monk's Café in the city. But now on to the main event, the favorite fried food…

The chips are the extra thick steak fry cuts that characterize real English chips, hot and soft in the center and crispy outside. They are almost perfect, and begging for vinegar like a good English chip should. These chips are really fabulous. When I am asked what the best fries I've had are, I usually answer unwaveringly Cookes of Dublin in Orlando - but The British Chip Shop right here in New Jersey gives them serious competition. I might be changing my ranking. These are damn good fries. I am impressed.

Also, much like Cookes of Dublin, they offer the deep-fried candy bar as a dessert. I was amazed I still had room after this wonderful filling meal, some of which I took home, but the four of us split a deep-fried Mars bar anyway. Yummm… it was luscious, heaven in a mouthful.

All told, this was a terrific meal experience at a very reasonable price. The British Chip Shop is highly recommended by French Fry Diary, and I can't wait to back again. Please check them out tomorrow for their official grand opening and ribbon cutting. This place rocks!

French Fry Diary 51: Yorkshire County Fish and Chips, World Showcase

This is a small fish and chips stand right next to the Rose and the Crown, the English pub/restaurant in the United Kingdom section of World Showcase at Epcot in Walt Disney World.

If you think that’s a mouthful, finding out the name of this place is even worse. It’s a bit of a word puzzle in itself. Officially, it’s the Yorkshire Fish Shop featuring Harry Ramsden’s. The sign over the shop says almost that, the sign over the window says Famous Fish & Chips. The building is attached to the Rose and the Crown. The wax paper says Harry Ramsden’s and the tray the chips lie in says Walt Disney World. The receipt says U.K. Fish & Chips Kiosk. Your guess is as good as mine.

The chips themselves are definitely British chips, almost but not quite as good as those at Cookes of Dublin. The chips are extra thick regular cuts, served quickly, hot and fresh. They’re not perfect, but damned good, a bit crisp, not a bit greasy, hot inside and out. The service is great, with an English accent, of course.

As I said, this place is right next to the Rose and the Crown. Sixteen years ago on my first trip to Disney World we had dinner there. I remember those chips being quite good, but they came with something resembling boiled steak. We came to the conclusion the food was UK authentic, as all UK food is supposedly bland. I checked the menu for the place while I was there – no boiled steak. Maybe we’ll try the place again, next time.

French Fry Diary 50: Cookes of Dublin 2009

When we were planning our latest trip to Disney World, we had to make a stop at Cookes of Dublin in Downtown Disney to get a serving of (so far) the world’s best French fries. I had been there more than a few times before, reviewing it once from my 2005 trip. This return journey was two-fold – getting some more of those fries/chips, and trying those fabulous doh-bars for dessert.

The fries/chips were as good as ever. I’m a traditionalist, so I got the chicken and chips, again – fourth time in a row, although the chicken was not on a stick this time. The Bride was brave and got something different, and dangerous – a battered and deep-fried burger which she pronounced as very good. As I said, she’s braver than me. This time we also tried the ‘doh-bars’ – deep-fried Snickers bars on sticks. OMG. Food of the gods.

Cookes of Dublin remains a must stop destination on any Disney trip, and it’s still the champion of fries/chips.

French Fry Diary 34: Cookes of Dublin

One question I have been asked time and time again since I started this blog is “What are the best / your favorite French fries?” This is the entry that answers that question – at least so far.

Cooke’s of Dublin at Walt Disney World, or to be more precise, it’s that Disney West Side / Disney Marketplace / Downtown Disney / Pleasure Island (or what’s left of it) multi-mega-plex shopping center. This is the fast food side of the Irish Pub operation called Raglan Road.

You can get fish and chips, chicken skewers and chips, or a ‘lurry-load of chips.’ A truckload I suppose, but I always thought trucks over there were called lorries rather than lurries. It should be noted that the Irish-accented staff had no idea either. Oh those Irish, they can’t even speak the Queen’s English. ;-)

The chips, as fries are called on the emerald isle, were long and thick, without skins, sometimes surprisingly long. They were also cooked to order, no waiting under heat lamps, fresh from the fryer. While they were deep-fried, the chips have a very cool (and I don’t mean temperature) baked French fry texture, not greasy at all. On the inside they have a wonderful baked potato taste, obviously brought on by the thickness of these chips. They were sooo good, we made two trips to Cookes on this visit.

There is also a lot to be said for the authentic Irish atmosphere. The music, the accents, the food and everything else combine to make you forget you’re in the middle of the Disney sphere of influence. Even the condiments add to the atmosphere as vinegar is provided for the chip traditionalists.

Other bonuses include ‘doh-bars’ for dessert... the insidious deep-fried candy bars we in the north have heard so much about. I like my danger foods but even I didn’t dare this one. Maybe next time. And of course, being in the south, you get to sample Mr. Pibbs instead of Dr. Pepper. Viva la difference.

And there you have it, the best French fries in the world (so far, and I’m still searching) are the distinctly Irish chips from Cookes of Dublin. Give ‘em a try when you visit Orlando, Florida or Disney World.

*reviewed from my 2005 trip to Walt Disney World.

French Fry Diary 08: Aboard the Disney Wonder

Cruises are notorious for the never-ending parade of food on board ship. The Disney Cruise Line is no different. What is different on board their two ships, the Magic and the Wonder, is the quality of the food. Personally I’ve only cruised on two other lines, the Disney Cruise proving to be vastly superior in comparison.

I’ve traveled on the Magic my first two times and the Wonder my second, including this most current trip. The ships are virtually identical with one major difference – the dress-up restaurant on the Magic is Lumiere’s and Triton’s on the Wonder. But both ships have variations on the favorite fried food.

Starting with the morning, the breakfast potatoes at Beach Blanket Buffet up on Deck 9 came in a few different varieties. There were hash browns of the flat tater tot style, closer to store brand than McDonalds, but nowhere near as greasy and just as tasty. Also available were potato wedges, baked and seasoned, and soft on the inside and crunchy on the outside. The final type were stir-fried scalloped potatoes – my personal breakfast fave on the cruise (potato-wise at least) – made from reds and cooked perfectly in that nebulous area between crisp and baked potato goodness.

In the fries category, natural cut shoestrings came as a side with most offerings at Pluto’s Doghouse. For free fast food sides, not bad, hot and tasty, and they certainly compliment the giant hot dogs they have. My only complaint would be that the last thing I want on an open deck in the Caribbean is hot food. Still good fries though.

The prize find of the trip however, as far as the favorite fried food goes, would be at Triton’s. The French fries available at lunch seatings (and dinner if you ask nicely) are very close to the best fries on Earth (those found at Cooke’s of Dublin in Orlando, FL). Obviously fried then baked, these fries are thick cut, three-quarter inch by three-quarter inch and perfectly delicious. The only problem would be the sparse amount one gets, but as with most things Disney, you only need but ask and you shall receive. Just ask for more.


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