Senate ★ 4.4
Senate on Race Street in OTR is Daniel Wright's Cincinnati gastropub, with craft hot dogs, lobster bisque and duck-fat fries, in OTR since 2010.
Signature: Lobster bisque, Duck-fat fries
History
Dan and Lana Wright opened Senate in OTR in 2010, helping reset Cincinnati's restaurant tier after the 2003 unrest. The duck-fat fries, tossed with fresh rosemary, became a viral early signature alongside the lobster bisque and craft hot dogs. The original Vine Street room closed during the pandemic and Senate returned to OTR at 1538 Race Street, where the duck-fat fries are still on the menu unchanged.
Make it at home
Ingredients
- 2 lb (900g) Russet potatoes, scrubbed
- Rendered duck fat for deep-frying (about 4 cups)
- 2 tbsp finely chopped fresh rosemary
- 1 tsp fine sea salt
- Black pepper to taste
Method
- Cut the potatoes lengthwise into 1/3-inch fries. Soak in cold water for 20 minutes, then drain and dry thoroughly.
- Heat the duck fat in a deep pot to 325F (160C). Blanch the fries in batches for 4 minutes until pale and tender. Drain on a rack.
- Increase the fat temperature to 375F (190C). Fry the blanched potatoes again for 2 to 3 minutes until deeply golden and crisp. Drain on paper towels.
- While still hot, toss with the chopped rosemary, salt and pepper.
- Serve immediately.
Tip from the editors. Twice-fry the potatoes in duck fat. The first low-temperature blanch cooks them through, the second high-temperature fry crisps them. Single-frying gives soggy fries.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat senate duck-fat fries
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