In the glitzy, thumping and bumping, high-octane world of 70’s disco, late-night revelers looking to refuel after a long night of dancing found the perfect dish – Disco Fries. After nearly 50 years, this dish, and variations on the theme, are as popular as ever.
The history of Disco Fries is not altogether clear. This being said, they are most frequently attributed to the Tick Tock Diner in Clifton, New Jersey. Their recipe, a favorite among the polyester-clad disco crowd after a long night of drinking and dancing, consisted of crispy french fries smothered with mozzarella cheese and drowned in brown gravy. While Disco Fries enjoy lasting popularity and can still be found on the Tick Tock menu today, Canadians will tell you this concept is nothing new.
In Canada, it’s called Poutine. Consisting of french fries and cheese curds covered with gravy, the similarity is undeniable. Plus, the history of Poutine pre-dates Disco Fries by more than 20 years, originating in rural Quebec in the 50s. While Poutine has its advocates, some believe the recipe created by the Tick Tock is a good idea made even better.
Having spent my disco years in Los Angeles, a place where burger stands and taquerias are the favorite after-hours destinations, I was introduced to Chili Fries. In the wee hours, nothing took the edge off a long night of drinking and carousing better than a mountain of fries smothered in chili topped with cheese and onions. In most cases, the chili was more of an indecipherable glop made with who-knows-what. At that hour, nobody asked questions. It was hot and satisfying and that’s all that mattered.
While Disco Fries, Poutine and Chili Fries are still in demand today, innovative chefs around the country are making their mark on these time-honored recipes – finding new and delicious ways to smother and adorn a plate of perfectly prepared fries.
In Jacksonville, Mojo BBQ offers their version of Disco Fries (hand-cut fries topped with jack and cheddar cheese and brisket debris gravy) while Epik Burger makes Big Fatty Fries (fries layered with bleu cheese and cheese sauce, more fries, gravy, ‘nduja americana, sriracha aioli, sunny egg, chopped bacon, scallions and Howler Monkey hot sauce).
If you’re looking for poutine, look no further than Black Sheep or Kickback’s Gastropub. At Black Sheep, their Poutine is made with hand-cut fries topped with cheese curds, house-smoked pastrami and smoked short rib gravy. The version at Kickback’s is similar along with the choice of added bacon, chorizo, pulled pork, shaved ribeye or short ribs.
While there are naysayers who view these sorts of dishes as “a heart attack waiting to happen,” Disco Fries, along with all of their more modern incarnations, remain one of my all-time favorite dishes. If they’re on the menu, that’s what I’ll be having.
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Jeffrey Spear is the President & Creative Director at Studio Spear, a global branding agency working exclusively with food and consumer lifestyle products and services. His creative and strategic leadership accounts for Studio Spear’s successes, numerous industry related awards and stellar reputation. With client engagements on every continent except Antarctica and more than 40 years in operation, Spear applies his strategic and creative skills to a variety of branding and growth-oriented activities.
On a culinary note, Spear has obtained training from professional cooking schools in Australia and the United States. He is an accomplished trade journalist and food writer, providing recipes, stories and industry insights to a variety of trade and consumer publications. Jeffrey has also produced three cookbooks “Yum: Tasty Recipes from Culinary Greats,” “The First Coast Heritage Cookbook,” and “My Life in Gluttony: A Culinary Adventure.”
