Chicago’s Best Fries: Sutherland’s Food & Spirits

Chicago’s Best Fries: Sutherland’s Food & Spirits


– Every neighborhood
has its claim to fame, and Portage Park’s may
well be the humble fry. If you’re curious to know
what I’m talking about, follow me this way, to
Sutherland’s’ Food and Spirits. Just, just wait for a
second for the light. (clock ticking)
(engine revving) You, you had a good day?
(upbeat music) I hear from a reliable
source that you and you fellow owners
here are born and raised Portage Parkers. – Would that be the
right, a Portage Parker? – Correct, correct.
– Yeah? – It’s a suburban
feel in the city. We wanted to give the
neighborhood a place to watch a Bear’s game,
watch a Hawk’s game, and offer some
great food as well. – And we understand you
have a rather special dish that celebrates
the neighborhood. – Yes.
– What is that dish? – We, we named them
the Portage Park Fries. (upbeat music) I think it has about
seven ingredients on top of freshly cut fries. – With a bunch of toppings
on there that you don’t get anywhere else. – They add the cheese, they
add the bacon, and everything that’s on top of it, it’s
just, it makes it so good. – Just they’re,
they’re just tasty. – I get it every time I’m here. – It’s a treat.
– Okay. – It’s definitely a treat,
and it’s a crowd pleaser. – And it’s something
communal that everyone can feast on. – Absolutely, it’s,
it’s great bar fare, great bar food. (upbeat music) – Alright, this is my man, Matt. He is the orchestrator
in the kitchen. However, we’re not
in the kitchen. – No. – Because as everyone knows, fries start their
life like this. This is like the beginning
of a David Attenborough documentary like
BCC in the wild. I’ll voice all of
this over like, the humble potato in the wild.
(dramatic music) The flock leave the nest. (machine crunches)
(screams) (upbeat music) Also, this is a fun
machine to play with. – It is, it is a fun machine. (machine crunches)
(gasps) – I have super powers.
– You do. – I didn’t know it.
– You do. – And these ones
have been through the process we need to, to get
to this stage, which is, they been blanched, they’ve
been soaking in water. And they’ve been through
like a slow delicate cook. – Yeah.
– In this one? – Either one of
these two baskets. (upbeat music) – Classic oil, or what
kind of oil are we using? – No, we use peanut oil. It’s little bit more
expensive, but you know, it’s cholesterol free. No trans fats. – And it tastes damn good. – And it tastes
much, much better. – Oh, my god. Those are crispy delightfulness. Do we need to take
these somewhere else? – We’re going to put
them in this mixing bowl right here, and then
just give it a once over to get it mixed around. – Load ’em up?
– Load ’em up. – Oh, my sweet Jesus. – We’re gonna move over
to the nacho cheese and then you’re going to
basically go around it one and a half times. Now, we’re gonna move over here, and we’re gonna go with bacon. – Are you taking this all in? – Now, we’re gonna move
over to the tomatoes, green onions, and before we
do the jalapeños, sour cream. – Our work here is done?
– Our work here is done. (upbeat music) – The Portage Park
fries, it’s right there in front of us. – Are we ready to dig in? – Oh, you’re an educated man. He’s going on to the plate.
– I do the plate. – I’m just going
straight on to the fork. I double dip at parties too.
(upbeat music) – I think your dish
is like a girl in a John Hughes’ movie, who’s
been through a montage. She didn’t know what
to wear to the prom. – Yeah, yeah. – She’s been through
a musical montage, and she’s dressed perfectly. – They’re delicious. – They’re excellent
fresh cut fries. – I love crunchy fries and
I think they just do it, just right here. – She is pretty in fries. – Yes.
– Right there. – She won’t disappoint you.
– I am stunned. Everything I want in a good
bar, as well as great company. To you, to Portage Park. – Thank you, thank you. – To good times, and to renaming
myself Sutherland, Keifer. – There you go. – So I don’t have to pay for
anything when I come in here. (funky music)