If Linda Derschang knows one thing, it's how to create good "soak" food for her bars, and these fries (shown here with homemade pork rinds) are proof. One reader wrote, "Seriously the best I've ever had." A believable claim.

The upper Queen Anne neighborhood hot-spot garnered several votes, including one from a fry skeptic who stated about fries, "So simple but done so wrong in Seattle. Betty has a good rendition."

Messing up French fries at a French bistro should be illegal, but this Pike Place Market favorite doesn't have to worry. Their ranking is pretty secure with Eater readers, who gave praise for both the fries and the aioli.

See? You don't have to do the white-linen table cloth thing at Canlis. It's perfectly acceptable to sit in the bar and order a cocktail and some heavenly truffle fries. As reader JennyLee puts it, "I'm not sure how they prep them, but they taste buttery, garlicky and truffly. Perfectly crisp with a nice golden outer layer and a delicately fluffy inner layer." Are you listening Canlis? Please don't ever take these off the menu.

"The Honey Hole in Cap Hill has killer fries!" says one reader. "They really don't even need ketchup or anything on them - they're perfect on their own!"

The clear winner by a mile. Back in November, the ma kai crew announced on their Facebook page that after working like crazy on the fries — changing potatoes, changing how they store them, cut them, and how hot they fry them — "We have got it nailed!" Fans of their fish & chips agree that they're "...even better when you dip them in the miso ginger tartar sauce," and "...are just a vehicle for the miso ginger tarter sauce, which is out of this world!!!" and "...hand cut and perfectly seasoned. Get the kimchi tarter and dip!"