Chip Butty Challenge
By Warren Rojas
What’s that?
One of your New Years’ resolutions was to make Dr. Atkins spin in his grave?
Prepare to check that one off royally.
Once the exclusive purview of plastered hooligans and late-night pub crawlers, the chip butty—that’s right, it’s a buttered French fry sandwich—has crossed the pond and is now making a splash on our very shores. Let the carbo-loading begin:
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COMPETITOR |  |
| Grilled, house-made dinner roll | BREAD | Plain Kaiser roll |
| Thick-cut, lightly salted | FRIES | Uniformly browned, sparingly salted |
| Salted Kerrygold butter | FAT | Plain butter |
| There’s Sarsons malt vinegar, of course. Add some hot chili or Chesapeake aioli into the mix for bolder bites. | CONDIMENTS | Plain ketchup is always at the ready. I prefer a healthy dab of Branston pickle (ultra tangy). |
| You’ve come this far. Grab a deep-fried candy bar—staff said Snickers, Mars and Milky Way bars are most popular—for dessert. | EXTRAS | Forget soup. The Scotch egg salad is the perfect buddy for your butty. |
| $3 | PRICE | $5.99 |
| 728 King St., Alexandria; 299-8384; www.eamonnsdublinchipper.com | LOCATIONS | 6815 Leesburg Pike, Falls Church; 703-942-6383; www.publichouseno7.com |
VERDICT: Both sandwiches will definitely quell the munchies. But Eamonn’s had the finishing touches (generously buttered roll, crispy, straight-from-the-fryer spuds) that made me a butty believer.
(February 2011)
Tags: Eammon's, french fries, Public House No.7, sandwiches, Warren Rojas