The brunch appetizers at Cook & Collins are too good to pass up. And while the world's largest bacon-iced cinnamon bun (seriously, it's bigger than the head of your one friend that has that giant head) is a fantastic way start, we can't get enough of the eatery's overloaded "Red Eye Fries."
Of course, you could always get both...but you better come hungry.
A mountain of crisp and crunchy boardwalk-style fries make the base of the plate for the Red Eye Fries. True to the dish's name, the thick-cut, craggly frites come drenched in a chunky red eye chili. Made with ground buffalo, tomato paste, black coffee, and warm spices -- think chili powder, cumin, allspice and a dash of cinnamon, the chili is rich, earthy, tangy and slightly sweet all at once.
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Shreds of sharp white cheddar are blanketed on top before the entire plate gets broiled until the cheese is melted and bubbling.
But this kitchen doesn't stop there. No, Cook & Collins has a few more tricks up their sleeve. A spicy and jam-like dollop of whole grain mustard, oozing sunny-side up egg, and generous splash of citrus-hinted hot sauce finish the dish off.
That way, each bite is crunchy, meaty, velvety, gooey, cheesy, and HOT.
You'll need a fork to dig in, especially so you can try to get a little bit of everything onto each fry. And when you're stuffing your face by the forkful, don't forget: this was only the starter.