Pommes Frites with Bacon Parm dipping sauce
Inspired by the Belgian-style frites shops Saus owners Tanya Kropinicki, Renee Eliah, and Chin Kuo visited in Brussels and Amsterdam, the hand-cut fries at this Faneuil Hall hotspot—served alongside rotating selections from Ommegang, Allagash, and Night Shift — are some of Boston’s best late-night fare. But with dipping sauces like sharp cheddar spiked with Duvel and Samurai Saus (chili paste and mayo), you’ll want to sneak over to Faneuil Hall’s cobblestoned streets whenever possible.
The most popular accompaniment out of a dozen options (and growing) is the Bacon Parm, a viscous gravy made with applewood smoked bacon and heaping amounts of parmesan. You’d swear this decadent concoction was thickened with flour or corn starch, but Kuo swears it’s simply the massive amount of cheese blended with sweet, smoky bacon. One of these days, I’m going to indulge my southern roots and slather it all over Island Creek Oyster Bar’s flaky, buttermilk biscuits, but its ideal mate lies in the salt and starch of Saus’s perfectly cooked frites.
33 Union St., Boston