| by Kenneth Chase | 100 comments

$3 Fries Vs. $100 Fries

– Today on Worth It, fries. Why don’t you tell us what we’re gonna do today in a drastic kind of way? – (laughs) Today on Worth It, we’re gonna be trying three drastically awesome fries. At three drastically different price points, to find out which fries are the most worth it at its price. – We’re starting this episode here in Los Angeles. And then later on, we’re gonna be going international. – Oh, I love it. – We’re going to– – [Together] Montreal! – ‘Cause we’re doing french fries, but we didn’t wanna go to France, (laughs) so we just went to French Canada. – Next best thing. – That’s how that works, right? – My name is Steven and I like to be even. The only thing that rhymes with Steven is even. You know what, that sucks. Unleavened bread. (laughter) Let’s go eat some fries. – That’s you. Unleavened Steven. ^(heavy guitar music) ^- Okay, I’m Steven Fretz. ^I am the executive chef and co-owner ^of Top Round Roast Beef. – [Andrew] Tell us about Top Round. – [Fritz] We do roast beef sandwiches, hand-cut french fries, we make our own ice cream custard. Our tag-line is “Chef-driven fast food.” – What does that mean for you here? – We take the time to really focus on the technique. And everything in this kitchen is made in this kitchen. Our cheese whiz, our fries. There’s a human element to everything we do. And that’s the way that we want it. Today, we’re gonna be trying our hand-cut curly fries. – [Andrew] How do you get to the curly fry shape? I’m just realizing I’ve never seen a potato turn into a curly fry. – It is a machine that was made for us. So, we’re gonna put our potato in there. So, we’re in there nice and tight. Do your hand like that and push hard. (machine whirring) There you go! All of our frying in this kitchen is done in beef fat. – [Andrew] Beef fat is the classic way of doing it. – [Fritz] It all comes down to one thing, flavor. I think, as a chef, there’s a lot more flavor in beef fat than in everyday oil. We finish them with fine sea salt and serve ’em. – [Steven] And I see on every table there’s a seasoning shake. – [Fritz] Yeah, it’s the same exact seasoning that we have on the beef. It’s kind of our signature. I recommend putting it on the fries. – What is the goal texture for a really great french fry? – [Fritz] You wanna crispy fry on the outside, and then you want it to be fluffy in the middle. That golden color is what you strive for. People need to understand that this is a live vegetable. Certain times of the year, you’ll get a fry that’s more golden than a fry that’s at the end of the season that has more starch and will burn more. You just have to be aware of the difference in the potato and how it fries. (cash register dinging) – Oh man, what did you order for me Andrew? ^- You have a concrete and I have a strawberry shake. Cheers, Steven. – Cheers. (upbeat disco music) – [Andrew] Oh, yeah. – Oh, that’s really good. You should try this, it’s real nice and milky. You know, like that whipped cream, that Oreo. – Okay, we’re not here for, we’re not doing an ice cream video today. – Okay, okay, okay. – We’re doing– – [Together] Fries. – My new favorite thing on this show, is when we just say the same thing at the same time. – Ready? Friendship.
– Potatoes! – Okay. Look at how fun that is! It looks like a shag carpet, but with potato. – Oh, nice. – It kinda looks like a cursive lower case A. – Cheers. – Incredible.
– It’s awesome. It’s surprisingly– – Fluffy! – Yes! I was gonna say soft, but fluffy is the right word. – (laughs) Adam almost lunged in to eat my fry. You can have it. Should we try a little shake on it? – Yes. I don’t know if it’s because I know that it’s flavored in beef fat, but it tastes meatier. Ooh, okay. – Delicious. Would it be obscene to have a fry in some ice cream? Uh-oh, uh-oh, uh-oh, uh-oh. – Oh no, don’t lose it! – That’s really, very delicious. Strawberry ice cream on a beefy potato? Highly recommended. – I was recently visiting my filmmaking friend, and he was like, “To be ahead of the curve, do what others won’t.” And that is what they’re doing in here with curly fries. They’re getting fresh potatoes from Idaho, cooking it in beef fat– – I like the way you say potato. – Potato? – (laughs) Yeah. – How do you say it? – Potato. – Say potato. No, you’re just saying it wrong. Potato. You have to enunciate. – You sound like in the Lord of the Rings. Potatoes! – (laughs) Can we try some of the roast beef? (upbeat funk music) – You wanna just go bite for bite on this? – Go for it. – I’m sad we weren’t eating this along with the fries. This is soft and delicious, this is crispy and delicious. This is smooth and delicious. – That is so… – Oh yeah, let me have that back. – Yo, throw some of that on there, here. Boom roasted. – You just, yeah, roast beef. – To Montreal. Which we’re going to next. – Little old Canada. – We’ve traveled here because we’ve been enticed by a certain dish that we’re gonna get to later in this episode. But, before we get there– – You might recall when we had our bagel episode, we learned a little factoid about bagels in Canada. ^- In Montreal, everything bagels ^are called all dressed bagels. – So, we decided to treat ourselves to a little all dress action of our own. – [Steven] Oh, yeah. – I’ll give one to this guy, I’ll take one for myself. (humming) (humming “The Star-Spangled Banner”) Were you just singing the anthem? (laughter) Where are we off to now? – A little restaurant called LOV. – LOV? We’re gonna try some vegan food. We had non-vegan french fries first. The last place is definitely not gonna be vegan at all. But, this place we’re doing kimchi fries. Let’s try it.
– Ooh! ^(relaxed jazz music) ^- I’m Stéphanie Audet, I’m the chef here ^at LOV restaurant in Montreal. – What kind of restaurant is LOV? – We’re specialized in botanical cuisine. So, we’re serving vegetarian and vegan food. Today, I’m gonna make the kimchi fries, the famous kimchi fries. – Was that your idea, first of all? – Yeah! – Okay, and then where did it come from? – I really love fermented foods in general. It’s really good for your gut, it’s good for your system. All the vegetables from the kimchis are grown in Québec. It’s all organic and it’s fermented here. I really wanted to place kimchi on the menu. I didn’t want to put it somewhere that it will scare customers so much. So with the fries I was like, everybody buys fries, it’s super comfortable. And I think our clientele is a little bit (speaking in a foreign language). Like everybody, so it’s probably very new to them. – What was that expression you used? ^(speaking in a foreign language) – Mister, madame, everybody. – Oh. – (laughs) It sounds weird! – Like Joe Schmo, Joe Schmo, anybody. – [Stéphanie] And then we add the kimchi to it. After that, we make the sesame mayo. I thicken our house-made soy milk aioli with a blend, in the Vitamix, of miso, sriracha, sugar, garlic, rice vinegar, sesame oil. Then we just squeeze it on top of the fried kimchi, and then it’s ready to eat. – [Steven] What makes fries the perfect medium for that kimchi? – Having this umami flavor to the fermented foods, it’s a good compliment. You wanna taste? – Yeah. (laughs)
– Definitely. – [Stéphanie] Sounds good, huh? (cash register dinging) – Such a cute cutting board. It’s like a ping-pong paddle. (clicking tongue) You make a awesome ping-pong sound. – I love how every time we come to a restaurant, we immediately gravitate towards something that the restaurant does not care about whatsoever. – But, they do care about this cucumber black pepper kombucha. – Cucumber black pepper kombucha. – That’s what I’m talking about. – Ooh. Cucumber kombucha tastes like delicious pickle brine. – Yeah, if pickle brine tasted good. Sorry for the pickle brine lovers out there. – Okay, sorry, pickle brine does taste good. But, this is like a toned down, beverage version of pickle brine. – Alright, let’s dig in. – Do you wanna go fry first? – Fry first, always fry first. Cheers. – Delicious fried potato. – I got a little bit of mayo on mine. – I got a little bit of mayo on mine. A little preview for the main feature here. – Oh, yeah. – Now, I’m gonna go for a fork full. ‘Cause I wanna get all these flavors in my mouth at once. Oh yeah, hold on. I’m making a mess. – [Steven] My turn, my turn. – [Andrew] Kim-cheers. Hell yeah, I could crush this for sure. – This is not what you would think is vegan, first of all. – ‘Cause usually when I’m eating kimchi, it’s with delicious meats. – Yeah, this mayo, aioli, sesame thing, it feels like I’m eating something very meaty. And the potatoes are perfect vessels. – For all the kimchi non-eaters, non-enjoyers out there. You just need to understand that it is a pairing for delicious, hot, savory food. – Yes. – A hot, crisp french fry? Kimchi is perfect with that. – I don’t feel like crap after eating these. Which is like, that’s hard to say with fries. – And I’ve had cheese fries that taste less creamy and delicious than these kimchi fries do. – I thought that was cheese at the beginning. Hey chef, how do you say that saying again? ^(speaking in a foreign language) – Who did it better? ^No! – Let the record show, the chef pointed at me. – Every time we do this in any language, he beats me. I don’t understand. (speaking in a foreign language) Okay, that one sounded very good. You sound like you’re from Ratatouille. (laughter) (upbeat piano music) (cash register dinging) Fry fact! ^Thomas Jefferson is actually credited for bringing ^the french fry to the states. ^- Really? ^He was serving as the American Minister ^to France in the 1780s. ^And he was like, “This is delicious, let’s bring that over.” He referred to them, I can’t speak French, but (speaking in a foreign language). – We’re just gonna bleep that out. And we’ll get a actual French speaking person. Yes! (woman speaking in a foreign language) ^Or potatoes deep fried while raw in small cuttings. ^- Just adding up to his list of accolades. ^Big on independence, big on writing, big on declaring. ^- He brought the french fry over and we thank you, sir. So you may be wondering, how did we come up with $100 dollar french fries? Well, we’re getting 15 pounds of poutine. – More like Munch-real. ‘Cause we’re munching. – Mm, not your best work. – Sorry. – You ready? – Yeah. I mean, not at all, but sure! (soft jazz music) ^- Hi, I’m Costa, co-owner of Poutineville in Montreal. ^We prepared a nice meal for you today, ^it’s called the Heart Attack. (laughter) – A nice meal called the Heart Attack. – It’s what we’re known for. We get groups of two that come and challenge themselves to who can eat the most out of the Heart Attack. Seven years that we been open, only one man has done it. – One man? – And it took him 22 minutes to do it. – That is unbelievable. So tell us about Poutineville, what kind of establishment is this? – Instead of us creating our own menu. We let the clients create their own poutines. We have endless amount of toppings. Whether you wanna be vegan, whether you want a meat lovers. We focus on great ingredients, fresh product, and we let the customers get very creative. – What is poutine? – Oh, wow. Poutine is funky fast food with a twist. Fries loaded with lots of cheese and lots of gravy. What you put on top, is what makes you different from everybody else. – Growing up, you ate poutine a lot? – That’s where Poutineville actually started. Whatever my mom made for dinner, the next day was a poutine. – [Andrew and Steven] Oh. – Whether it was lamb, spaghetti, beef. It turned out to a poutine of the week. The Heart Attack is a monster poutine. It’s the biggest one in Montreal. 10 vegetables, chicken, bacon, ground beef, hot dogs, sausages, steak. A traditional poutine is made with a cheddar curd, but we infuse it with mozzarella so we can get a little bit more of the stringy effect. So, when you pull the cheese out it’s delicious. It’s a double layer poutine. What we do, is we put a layer of potato, half the ingredients, and a layer of cheese, and then we build another poutine on top of that one, which becomes a monstrosity, and we cover it with gravy at the end. And as you can see, shortly, it’s fantastic. – [Andrew] Is this a fork and knife type of situation? – [Costa] It’s a fork and knife situation. You should have a bib at the same time, because it can become a little bit messy. – Wrong clothing for this day. – [Costa] Wrong color for poutine. (cash register dinging) ^- Can we take a second to just ^appreciate the majesty of this? This is 15 pounds. – When I was born, I was 10 pounds, and I thought that that was big. – That is big. – I’m sorry, Mom. – That is big for a baby. – I’m very sorry. – Cheers, Steven. – Let it commence! – Potatoey delicious. – Solid. That fry is exactly what I wanted in these fries. A good base, starchy but ready to just soak in the other juices. I’m gonna roll up my sleeves. This is definitely a sleeve rolling dish. May the best competitor win. (upbeat salsa music) – Up until now, I wasn’t convinced that gravy belonged on fries. – Oh, gravy belongs on everything. What are you talking about? I have three different meats in one go. – You don’t even have a fry on your fork. – Don’t need it. – Look at this thing. I feel like a giant that’s just eating the earth. – I feel like a mouse trying to eat human food. – I think that’s just how our personal outlooks on life are. – (laughs) You’re digging quite a hole there. – I’ve reached the second layer of cheese. It’s kind of like how you can tell how old a fossil is based on what other materials have laid on top of it. There’s no way a human ate this in 22 minutes. – [Steven] There’s footage! I watched it just now. – So, I’m gonna make the claim that he’s not human. We need to turn this into an Unsolved episode. – Oh. (singing) Wait, what is their music? – Wah! (laughter) A man claimed to have eaten 15 pounds of poutine, but how could he do it in 22 minutes? – Ghosts! – And then Shane goes, “Well, don’t say he’s an alien!” – What’s happening? – I think we got the meat delirium. You make a dent and then it caves in on itself. So, do you like poutine? – I’m really loving this, yeah. The great thing about it is, you never get bored. You can just make your own poutine in this poutine. Right now, I’m feeling really meaty. But then later I’m like, “Ah, too much bacon.” So, I go more fries. Whatever you wanna do, you can just assemble that. Literally, in this massive plate of poutine. – I think you’re winning right now. – [Steven] Oh, yeah. So, if you actually wanted to finish this, how many people would you bring? 17 people? – I don’t know I can’t count. – Oh, yeah, we’ve barely touched it. Oh, do I see the bottom yet? No. (laughter) – It’s been 20 minutes. In the time that we finished two small dents of food, a man came in and ate the entire thing. – That seems impossible for a human. – I wanna just take a nap. Oh, man. – Can I feed you one final bite? – No, I can’t. – Why not? – Please put the curds away. – That’s why it’s called poutine, you put in. (laughter) (dark slow electronic music) (upbeat funk music) – I’m just trying to work off the fries, okay, I just– – You can try, but you won’t. Those are now part of your body permanently. – No! Which fry at which price point was most worth it to you? ^- Those fries at Poutineville could feed an army. ^- That was insane value. 15 pounds, $100. – If I was in high school and on the football team, that is the food that I would wanna eat. But, my Worth It winner goes to Top Round. The fact that you got a little curly action on that? That’s just fun. Fries are about fun, and the curly fry is the funnest fry of them all. – My Worth It winner goes to the kimchi fries at LOV. It was just delicious. I felt great after I ate them. ^- Adam, what’s your Worth It winner? So, that ends things for us here in Montreal. It was delightful trip. – [Steven] You know who needs to go to Montreal? (speaking in a foreign language) Ah, shoot. (Andrew speaking in a foreign language) (Steven speaking in a foreign language) – [Andrew] You only said that, because I said it first. So edit that, where I don’t say it. – [Stephen] No, no! – He couldn’t remember that. He also couldn’t remember how to say it either. Hey, check out our Instagram, it’s new. It’s @buzzfeedworthit. – See you guys there. Oh, yes!



May 5, 2018, 6:26 pm Reply

Follow us on instagram! https://instagram.com/buzzfeedworthit

RWJTB Nation

Aug 8, 2019, 2:49 am Reply

Steven: my favourite thing in this show is when we say at the same time
Andrew: friendship (inside his head,free food)
Steven: potato

Omar Mallouk

Aug 8, 2019, 7:40 am Reply

Adam is being treated like a peasant?


Aug 8, 2019, 11:37 am Reply

3:04 this was a triumph

F Ka

Aug 8, 2019, 11:51 am Reply

3:40 Potato ???

Sagar Mohite

Aug 8, 2019, 1:01 pm Reply

What about MacDonald ???

Madhav Singhvi

Aug 8, 2019, 2:44 pm Reply

Matt stonie shd do thid

Ze big Guy

Aug 8, 2019, 7:24 pm Reply

the last one is basically a giant ass poutine

MG Leona

Aug 8, 2019, 9:21 pm Reply

Adam is adorable ❤️

Anthony Peralta

Aug 8, 2019, 10:53 pm Reply

His Brian voice was pretty good ???

Yan Dzivinskiy

Aug 8, 2019, 12:33 am Reply

Honestly these guys are the only reason I'm anywhere near BuzzFeed and lets be honest also Andrew's puns

Tanvir Singh

Aug 8, 2019, 2:58 am Reply

furious pete spent $100 on fries

Keyboard Warrior

Aug 8, 2019, 9:20 am Reply

i like my fries crispy like real crispy almost burnt but not taste burnt with a good helping of salt

Nayla Shaliha

Aug 8, 2019, 1:28 pm Reply

ok but we NEED a worth-it and unsolved crossover fr

anne julien

Aug 8, 2019, 8:17 pm Reply

THE FIRST ONE! ADAM didnt get anything


Aug 8, 2019, 9:52 pm Reply

The last one is probably just about 20$ per person. I'd say it can be split between 5 average people. And you get full with it so it's technically the most worth it out of all of them.


Aug 8, 2019, 11:16 pm Reply

pretty sure thomas jefferson was also really big on maccaroni? he popularized it in the US

Tea, Sugar, Salt

Aug 8, 2019, 2:51 am Reply

Thomas Jefferson my eye. If it's culinary and associated with TJ it's really James Hemings, his cook.


Aug 8, 2019, 3:08 am Reply

Poutine looks like ultimate hangover food


Aug 8, 2019, 10:00 am Reply

If my family and I would have the opportunity to eat at the last restaurant, my mom would surely only order the heart attack for us. My mom, seven kids and two boyfriends. We would definitely eat the whole thing xD


Aug 8, 2019, 2:15 pm Reply

I want to pout ine

Kacie Cieslinski

Aug 8, 2019, 5:58 pm Reply

Friendsh—POTATO ?

Lia L

Aug 8, 2019, 6:28 pm Reply

Those looked like St Viateur bagelss

Ghiyãth Klink

Aug 8, 2019, 1:11 pm Reply

So potatoes are not vegan?

Jackie Yang

Aug 8, 2019, 4:52 pm Reply

You guys should have ate some fries at Potato Corner in Minnesota at Roseville mall.

Chelsea Ajanel

Aug 8, 2019, 5:32 pm Reply

Unsolved you say?

Monumental Montage

Aug 8, 2019, 7:30 pm Reply

I thought the muchreal joke was great

johan martin skalle

Aug 8, 2019, 8:59 pm Reply

Stranger eats it in 22 minutes.
Matt Stoney – Hold my beer?


Aug 8, 2019, 9:14 pm Reply


Origingames 6096

Aug 8, 2019, 5:31 am Reply

I want to cry after seeing them eat that giant bowl of who knows what

Anthony Bilic

Aug 8, 2019, 6:02 am Reply

That first dude rocking a Panerai


Aug 8, 2019, 8:38 am Reply

i died laughing on the unsolved episode part

creepy creeper

Aug 8, 2019, 9:43 am Reply



Aug 8, 2019, 9:47 am Reply

andrew looks like the exact type of guy to drink a strawberry milkshake


Aug 8, 2019, 10:03 am Reply

아이디어가 멋져요. good

irhamish haya

Aug 8, 2019, 6:04 pm Reply

The first chef was in tasty

Abbie Laxson

Aug 8, 2019, 12:05 am Reply

His impression of Ryans unsolved voice was on point

Leaf The Forest Fox

Aug 8, 2019, 4:14 am Reply

My reaction at the end: YOU'VE NEVER HAD POUTINE?!? That's insane

Above The Line

Aug 8, 2019, 7:55 am Reply

That poutine is food blasphemy, an abomination to the food gods. A sin

The Twin Team

Aug 8, 2019, 3:15 pm Reply

2:50 that looks like a backwards ‘lo ling’ or ‘ล’ btw this is thai

Javier Hernández Pozos

Aug 8, 2019, 11:12 pm Reply

She thicc


Aug 8, 2019, 1:36 am Reply

Are we all just gonna ignore how much sea salt the cook put on the “cheap” fries

Chee Wow

Aug 8, 2019, 2:59 am Reply

call matt stonie

Gabriel Gerald

Aug 8, 2019, 3:11 am Reply

12:21 there’s no way a human eat this in 22min

Matt stonie:Hold my Water

Francine Tongson

Aug 8, 2019, 9:41 am Reply

Love the Chinese champion sweater


Aug 8, 2019, 8:32 pm Reply

comes into restaurant Hi, I'd like to feed 20 homeless people for the next week.

Gacha potato pop

Aug 8, 2019, 4:53 am Reply

100 dollar fries wins for me

Chris Green

Aug 8, 2019, 10:07 am Reply

Im British and from the North where gravy met fries/chips for the first time! Better than garlic bread!

Syahmi Syahiran Ahmad Ridzuan

Aug 8, 2019, 11:47 am Reply

Isn't Kimchi usually not vegan? Normally some shrimp or anchovies was added during the process of making it.


Aug 8, 2019, 10:00 pm Reply

Me: wonders why I’m fat… my habits: eats food thinks about food watches videos about food


Aug 8, 2019, 10:03 pm Reply

Me and my bestie: lets say it together! Her: friendship! Me: POTATO!

just a oreo

Aug 8, 2019, 11:48 pm Reply

Roblox anyone?

sibel truong

Aug 8, 2019, 12:08 am Reply

Tasty fries


Aug 8, 2019, 4:06 am Reply

What kind of monster just eats a bagel plain like that?

Dacal LP

Aug 8, 2019, 7:02 am Reply

The french fries aren't even from France.. xD

They're from Belgium! xD

Kelsie Rickard

Aug 8, 2019, 7:30 am Reply

"I wasn't convinced that gravy belonged on fries"

gets angry in Canadian

Patrick Joshua

Aug 8, 2019, 9:48 am Reply



Aug 8, 2019, 3:02 pm Reply

3:03 at Aperture Science, we regret nothing


Aug 8, 2019, 3:26 pm Reply

First time they've gone to a '£££' restaurant that I've actually been to (Poutineville is actually very affordable and you always leave full).

Amber Clark

Aug 8, 2019, 6:53 pm Reply

love me some this show!. dammit buzz feed you good at what you do!!

Bethany Britland

Aug 8, 2019, 8:23 pm Reply

@BeardMeatsFood needs to attempt this bad boy!


Aug 8, 2019, 8:25 pm Reply

Montreal ho yeah à la maison les ami

Salina Kim

Aug 8, 2019, 10:17 pm Reply

lol ? yeet

The Kids

Aug 8, 2019, 11:06 pm Reply

The lov person looks like the girl from meet the robinsons

Saif Chowdhury

Aug 8, 2019, 11:41 pm Reply

The last meal is such a waste. Way too much food. That's good for 20 people!

Issai Solis

Aug 8, 2019, 12:12 am Reply

She is as thick as a curly fry ?

jmqm – SMITE Videos

Aug 8, 2019, 2:05 am Reply

Fries vs Kimchi Fries vs Poutine. Not a fair comparison.

TheWigles YT

Aug 8, 2019, 5:31 am Reply

Ahhhh fries is originated from Belgium not FRANCE because during the ww2 the Belgium soldiers has nothing to eat and they took a potato and cooked it in the fireplace and they ate it and they called it French fries ?


Aug 8, 2019, 11:57 am Reply


Ambers Accent

Aug 8, 2019, 12:53 pm Reply

"monsieur madame tout le monde" 's English equivalent is probably "the world and his wife"

Eduardo Cerna

Aug 8, 2019, 5:19 pm Reply

I really enjoy my fries with mayo who agree ?

Johnson McBig

Aug 8, 2019, 9:48 pm Reply

Should've done a poutine only episode

Killikranky50 Lol

Aug 8, 2019, 11:07 pm Reply

The best fries are …. McDonald fries lol.

Anxietoad Arts

Aug 8, 2019, 11:50 pm Reply

They both sounded /so/ excited in the beginning sarcasm (love them sm lmao but they didn't sound very excited and it threw me off)


Aug 8, 2019, 12:28 am Reply

I checked both locations of this LOV restaurant they're testing in this video… and wow, they're actually really horrible places. Stuck up waitresses, and their food is bland, nothing is seasoned. Of course, I don't blame the restaurant for bland food, because most of the quebecois here don't like intense flavors, they prefer baby food. But it's unfair for them to assume everyone is like that, and the waitresses should be asking the customers what intensities they like so the chefs at least have the chance to make it properly. Looking at the revent reviews though… made me not want to try this place out. Sorry, but I could get kimchi at my local asian market and put it on my own fries with spicy mayo. Don't need to go far downtown to be abused like that. Woosh… it's like that restaurant is riding their hype and got lazy, so the quality went down. Not going to bother trying it until they've stepped up their game.

Poutineville seems sketchy… one location thought raw cucumber was the same as cooked zuchinni lol so uhm… I'm thinking that the people they're hiring aren't trained, they're just regular folk off the street. Come on, even McDonalds train their staff better lol I hear they're opening a location closer to the west-island this month, so I'll try it when they're ready to give a more honest opinion.

Sun shine

Aug 8, 2019, 1:52 am Reply

Plz do nachos

BIKKO micain

Aug 8, 2019, 4:55 am Reply

Yeah I'm waaaaaaaaay ahead of trying combinations of food I have tried a lot of combos

Dean Ervik

Aug 8, 2019, 10:31 am Reply

That Puteenville place seemed sooooo wasteful of food. Massive servings, their food waste bins must be massive as well. Quantity doesn’t equal quality. I hope they use a worm farm or compost it somehow geeze

Isabel Cano

Aug 8, 2019, 12:46 pm Reply

Lmaooo when Andrew was imitating Ryan and Shane

Fou de freestyle pro #3

Aug 8, 2019, 1:28 pm Reply

French fries was created in Belgium not in france

Creepy Gaming

Aug 8, 2019, 1:47 pm Reply

12:40 but that might be what you get

Deemonia Nomolos

Aug 8, 2019, 3:50 pm Reply

Why use the most expensive potato ._,


Aug 8, 2019, 5:31 pm Reply

So do these guys just hate each other's existence or are is just their schtick. At first i thought it was kind of funny but now I'm just like dude… you both are enjoyable people why not try to stop being a jerk there little white fella?

Aj Ayash

Aug 8, 2019, 7:08 pm Reply

Get some ketchup ??

Infinity Rage

Aug 8, 2019, 8:52 pm Reply

If you want good French fries go to Belgium they made them there

Bradly Howard

Aug 8, 2019, 10:47 pm Reply

Nice too see you guys near my home

pruthak patel

Aug 8, 2019, 10:56 pm Reply

"Were going to be trying our hand-cut curly fries"……." it is a machine that was made for us"

Shikhar Dumir

Aug 8, 2019, 11:10 pm Reply

That was a damn good Unsolved impression

The Calderon Family

Aug 8, 2019, 1:33 am Reply

I wanna work on worth it.

Unknown Unknown

Aug 8, 2019, 4:30 am Reply

That Shane expression was so good ?


Aug 8, 2019, 4:51 am Reply

I'm going to need a lot of ketchup!


Aug 8, 2019, 5:43 am Reply

poutine is my lifeee


Aug 8, 2019, 11:47 am Reply

Anyways if they're not double fried, they're not the best fries you can have! Trust the BELGIANS! (not the french ! 😀 )

sneha j

Aug 8, 2019, 12:44 pm Reply

idk alot about korean food but is kimchi vegetarian?

Lester Laoagan

Aug 8, 2019, 5:11 pm Reply

In the Philippines, fries are eaten dipped in sundae.

Ronnie J

Aug 8, 2019, 5:34 pm Reply

I laughed too hard at the 'PO-TAY-TOE' part hahahaha

malachi Mosley

Aug 8, 2019, 6:45 pm Reply

I can eat the whole thing 😉

Regina Losoya

Aug 8, 2019, 3:33 am Reply

Matt stonie can easily take down the monster poutine in like 10 minutes

Chandrima Das

Aug 8, 2019, 10:42 am Reply

I love when last one is not just cavior

SubTo joran Obryne

Aug 8, 2019, 8:14 pm Reply

Checkers fries are the best fries

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