Like my first try from Blair's Death Rain, this is also a 'meat' chip. Fully called Blair's Death Rain Ancho Chili Cheeseburger Cauldron Cooked Potato Chips, these chips have no MSG, no transfats, are gluten free, kosher, and are of only medium heat.
The legendary Melrose Diner has a wonderful smell inside that fills you with joy as soon as you open the doors. It's the true scent of a good diner - pie and chocolate, nothing beats it. Our very helpful, friendly and entertaining waiter Nick took good care of us that night. It should also be noted that the tight booths of the Melrose are sooo not for larger folks. One would assume if you eat too much there, after a while you'll have to go somewhere else with bigger booths. 
Notable from seeing the Crabfries on a menu for the first time it's worth mentioning that they have zero trans fat, and are cholesterol free and gluten free. I ordered the Crabfries of course, plus the Onion Ring Tower. We didn't get the Crabby Sweets, but were intrigued by these Crabfries made from sweet potato. Maybe next time. Also, no Coke, but Pepsi, but I'll live. 
KFC is of course shorthand for Kentucky Fried Chicken. The name change was for brevity, and to remove the word 'fried' to appease the Health Nazis, and not as urban legend says, because they no longer serve chicken. Sheesh. They’ve been around for decades, since Colonel Harland Sanders founded the chain in 1952. Known primarily for their trademark fried chicken with eleven herbs and spices. While their focus is chicken, they have always had potato side dishes – which is what we’ll be concerned with, especially the French fries.
In the 1980s and 90s KFC used to have shoestrings that were very good and crispy but those are long gone. Now they have natural cut potato wedges. I don’t go to KFC often but I was prompted by recent TV commercials. The primary objective for this visit to KFC was to try the new "Get a Grip" Boneless Filet. 
At first glance, it’s fairly reminiscent of the boneless chicken breast filets Chick-fil-A used to sell back in the day, you know the same ones they now only serve in sandwiches. Bonus on the KFC version is that they come in an almost-fry-like cardboard pocket. As far as the filet itself goes, the grilled is better than the original recipe, and Chick-fil-A still does it better. Period.
As I said, currently KFC’s fries are of the potato wedges variety with a spice black peppery seasoning and possibly batter-fried. Being wedges you don’t get as many with an order unless you order the large, which is really large, a box the size of a whole meal. These wedges are pretty good, not great but not crappy either. Excellent when hot, crispy and always soft and fluffy in the middle. Bonus – they can be baked or nuked in the microwave later for leftovers. 
Of the rest of the KFC menu, my favorites to order are the Honey BBQ Sandwich and the Honey BBQ Boneless Wings. This is notable as the KFC Honey BBQ sauce is excellent for dipping, for any fries. While I wish KFC would go back to the shoestrings they used to have, the potato wedges are still pretty good.
This was a hard review to write, because I like Tony Luke, Jr., a lot.
Tony makes entertaining commercials, how to videos. He faced off with Bobby Flay on television and showed him up, he provided food for the folks making "Eye of the Tiger" a few years back, and of course I love his new grocery store miracle – the microwave at home cheesesteak – that actually tastes like a real cheesesteak. And that last bit is why I had to finally try the real thing. After weeks of loving the microwave version – I needed to do it for real – and while I was there, review the fries. 
The night was frigid cold after watching the Philadelphia Wings lose (again) so I was glad that the area for the long line at Tony Luke’s was sheltered unlike other famous Philly cheesesteak places. It was in line however that we saw the sign. I had intended to merely try and review Tony’s fries, but this sign promised something far more exotic in the realm of the favorite fried food – “Frank Fries” - oh yeah, baby, you know we had to give those a try as well.
The cheesesteak was perfect, and the bread, which Tony always stresses is one of the most important elements, was more than perfect. I can’t rave about the roll enough. This is a damn good cheesesteak, one of the best in the city, period. The problem, unfortunately, was with the fries. As I said, I like Tony a lot, so I kinda wish this was Cheesesteak Diary, and not French Fry Diary, ya know? 
The curly fries were just average, and worse than that, they were overdone. Maybe it was because they were busy (which they were, eleven o’clock on a Saturday night, and they were crazy hopping, the line filling the shelter and spilling into the street) and rushed, or maybe this is the regular state of the fries – but they really weren’t great. 
The Frank Fries were... interesting. They fall into the realm of non-potato fries, so not really fries, but they were good. They sorta have that bubble gum flavor Jelly Belly vibe going on that this shouldn’t taste like this, but it’s good. They are more or less corn dog strips waaay well done with an onion ring batter texture. All in all, they weren’t bad, I’d get ‘em again.
Tony Luke’s is definitely the place to go for a cheesesteak, all aces there, but for fries... maybe not.
