Miami Grill
Stop numero dos was Miami Grill. We went to store 50 of the franchise, near the intersection of University and Pines.
One of the people working there was a fantastic lady named Isis who gave us their freshest fries. I don’t know if it was because they were fresh, but I enjoyed those fries immensely.
If you look under the menu at Miami Grill, you’ll find two kinds of fries: seasoned fries and Nathan’s fries. Naturally, we ordered one of each. As a result, I will give two separate ratings for these two types of fries.
The seasoned fries were definitely top tier fries. The seasoning was great but not overwhelming, which is important for me. It had a solid crunch that was satisfying to bite through. There was a pleasure in eating through the fries; there easy and fun bites to take. They were the type of fries you could go through 20 of before realizing that you did. Not to say that they were light and airy, but they were satisfying.
7.5 potatoes out of 10
The other type of fries were Nathan’s fries, coming from the company of Nathan’s Famous, known for its hot dogs. They were crinkle cut, but fatter. That was a positive in my opinion. I like my PPB (potato per bite) to be a good amount. Nathan’s fries did deliver in that respect. Now, the Nathan’s fries that were given to us unfortunately came without seasoning. Our friend at Miami Grill gave us the fries with no salt, saying we can adjust our own seasoning for the review. The first few bites were very much under-seasoned, which was not a pleasant experience. In general, it’s better to be over-seasoned than under-seasoned. So that did detract a bit. I think our friend was trying to be helpful, but I think it would have been better salted. Also, salting fries when they are hot and out the fryer is usually the way to go. The seasoning sticks better to the potato. Having said that, once we added more salt to compensate, it did start to taste better.
Usually I don’t eat fries with ketchup or other sauces in general, I can be a little bit of a purist when it comes to fries, but sometimes it does make the experience better. In this case, I was pleasantly surprised how much ketchup improved the fries. Lastly, my favorite thing about Nathan’s fries was the pillowy texture inside the fry. Note, not everyone will like this. But I liked the crunchy outside with a super soft inside. I think there’s a difference between soft and soggy, and Nathan’s fries were the pleasant soft variety. Overall, a decent fry if seasoned well.
