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Chef David Viana passionately describes the ideal disco fries: “They shouldn’t be blonde or mushy. The gravy must have impact, and while some believe more cheese is better, too much can clump them together.” As a proud “Jersey boy,” Viana has a deep appreciation for this iconic dish.
For those unfamiliar with the northeastern culinary landscape, disco fries — which consist of crispy fries topped with brown gravy and melted cheese — may seem like a mystery. While cheese fries and loaded fries are commonly found across the United States, disco fries are a unique New Jersey creation. Many diners outside New Jersey might not even offer them on their menus. As new dining establishments emerge, often offering nostalgic takes on classic diner fare, disco fries have received renewed attention and are being creatively reinterpreted to showcase diverse culinary traditions.
The origin story of disco fries can be traced back to the Tick Tock diner in Clifton, New Jersey, which claims to have invented this beloved dish. Its resemblance to poutine suggests that the idea of fries topped with cheese and gravy may have been a collective culinary revelation during the same era. The name “disco fries” likely emerged in the 1970s, when late-night party-goers would frequent diners for a quick snack after a night of dancing.
Today, disco fries are served around the clock and come in a plethora of interpretations. One standout is the dish at Thai Diner in New York, where the fries are topped with massaman curry and peanuts, a fan favorite. Golden HOF also takes a creative approach with jjajang disco fries made with black bean and pork gravy. Meanwhile, at Chica & the Don, the “Latin” version features chorizo and salsa. Beyond the northeast, variances like the masala fries at Samosa Shop in Denver and the brisket-topped fries at Little Rituals in Phoenix illustrate the widespread appeal and versatility of this dish.
At Viana’s place, La Otra in Aberdeen Township, New Jersey, disco fries draw inspiration from the traditional Portuguese dish carne porco al alentejana, which features pork and clams served with potatoes. Viana recognized the synergy of flavors and textures, culminating in a dish that resonates with the Jersey community, particularly given the state’s significant Portuguese population.
Yet, disco fries are making waves even among those unfamiliar with their history. Michael Toscano, chef at Da Toscano Fugazzi, recalls initial confusion about the dish from patrons. However, it wasn’t long before disco fries became a sought-after item, appearing on nearly every table.
The adaptability of disco fries stems from their inherent simplicity, allowing for creative expansion across various cuisines. Toscano notes that from poutine to patatas bravas, the concept of fried potatoes with rich toppings is universal. Whether it’s the spicy allure of Chilean chorillana fries or the comforting embrace of an Irish curry spice bag, the versatility of potatoes melds with delicious sauces that satisfy our fundamental cravings.
Though disco fries are a specific subgroup within the broader category of loaded fries, their growing popularity and distinct naming pays homage to their roots. While loaded fries might be perfectly suited for family dinners, disco fries represent a playful indulgence enjoyed with friends at unconventional hours. They encapsulate the joy of late-night munchies, celebrating the spirit of camaraderie and the delicious freedom to indulge in comfort food. This is a legacy worth cherishing.
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