YOU WON'T BELIEVE YOUR FRIES.

Bel-Fries artisan fries and sauces are made from scratch with farm-fresh local produce and premium ingredients so you can enjoy the best fries on the planet, every time.

BORN IN BELGIUM. SAUCED LOCALLY.

Don't call them French Fries, call them Bel-Fries.
American soldiers stationed in Belgium were introduced to French Fries during World War I. Since the language of the Belgian army was French, American soldiers nicknamed the delicious fried potatoes “French Fries”. The name stuck, and decades later Americans are still giving credit to the wrong country. It is time to give Belgium credit and reinvent the name to Bel-Fries.

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A chef, obsessed

Our master of frycraft and saucery, Bel-Fries Founder and Chef Stephane Lemagnen insists on nothing less than flawless technique, fresh flavors, and farm-to-table values. Inspired by Belgium’s delicious street frites, Bel-Fries are made using old-world techniques that don’t cut corners. That means Bel-Fries are made in small batches with the season’s best potatoes, sourced from small farms. Our farm-fresh potatoes are always peeled, hand-cut, and twice-fried in the same day, then tossed in French sea salt and served piping hot with a selection of creative sauces for every mood.

FARM-TO-TABLE FRIES

We’re the opposite of places like McDonald’s, where the fries are always the same. Like all real foods, Bel-Fries change with the seasons. Depending on the time of year, we might be using Norwis, Kennebec, Gold, or premium Idaho potatoes. We buy our fresh ingredients—yuzu juice, black truffle, Indian mango—from the same farms and suppliers that serve chefs like David Chang and Jean-Georges, so our customers can experience fine-dining flavors at street-food prices.

132 LUDLOW STREET
NEW YORK, NY 10002
(646) 370-3668

Opening Day May 15th
Open daily 1PM till 8PM

For Press Inquiries:
bel-fries@bullfrogandbaum.com

For Business Inquiries:
todd@bel-fries.com

For Employment Opportunities:
hello@bel-fries.com

®2020 Bel-Fries, Inc.