If you think making great french fries is easy, think again. Not every potato lends itself to great fries. The starch content and moisture vary from one variety to the next and even within the same variety at different times of the year. The Hay Merchant's Kevin Floyd says that while his place has always served hand-cut fries, it was former chef Dax McAnear who perfected them. The Hay Merchant uses Kennebec potatoes and, even though the process is solid, the bar is constantly adjusting for the variables. Fries aren't listed as an individual order on the menu, but you can indeed order them alone. Just ask. Pro Tip: Request the condiments basket and mix your own fry sauce from Kewpie mayo, Sriracha and a dab of mustard.