I heard from an inside source that Bar Dojo had a special on their fresh sheet that aligned very well with my personal interests. I’ve had fries there before (see my review), and a flight of three different french fry preparations convinced me to drop in for happy hour.

What I love about this concept is that it treats french fries like the conversational centerpiece that I think they’re perfect for. You get three little baskets with three unique fry styles and three interesting sauces to dip. I’m not a mathematician, but that creates 9 unique combinations of fry and sauce for you to experiment with and discuss at your table. For a socially awkward person like me, I’ll take whatever small-talk assistance I can get.

The three flavors in the flight on the day I went were Truffle Nori Fries, Dojo Fries (regular), and Yucca Fries cooked in A5 wagyu beef tallow. The sauces were Chile de Árbol Aioli, Curry Ketchup, and Spicy Miso. The truffle nori and dojo fries were both shoestring fries that I measured at about 5mm thick (probably 3/16″ from the supplier). The yucca fries were around 8mm to 10mm thick with some variety in size. Yucca is a root, also known as cassava. It’s very starchy, and is actually the source of tapioca. The yucca fries have a slightly chewy texture, but the A5 beef tallow gives it a savory richness that really worked. They also had a bowl of Salvadoran curtido which is traditional for fried yucca. It paired super well with the chile de árbol aioli (the lingering creamy heat cut through the richness). The Dojo Fries paired with everything, but the spicy miso was memorable because it had a sweetness and complexity to it that I really enjoyed. The truffle nori fries had a slightly briny flavor on their own, and dipping them in the curry ketchup amped up the flavor rainbow just a little bit more.

The flight of fries was really fun, and I’ll definitely order it again if they have it on the fresh sheet. I also ordered the pork dumplings (amazing), the birria bao (delicious), and the smash burger (outstanding). I made a short video of the trip…check it out below: