When you really think about it, any one of chef-owner Brian Luscher's dishes could be up for an award. Hell, Texas Monthly awarded him best burger, and that was for the entire state. So why do we focus on his french fries? Because he's one of the few chefs in the city who bothers to do them right, that's why—taking the time to blanch them, letting the batch sit, sometimes overnight, before dumping them back in the fryer. This creates that crisp, golden shell and fluffy inside that we dream about...when we dream about fries, that is. And it just adds to the experience when you chomp on those things with a bottle of wine in The Grape's country French dining room.