With the pandemic forcing the restaurant business to reimagine its service mannequin, fast-food chain Wendy’s introduced a new takeout-friendly French fry in August. The upgraded recipe is supposed to supply prospects with a crispier, longer-lasting fry that will maintain up in transit from the frier to the shopper—you recognize, throughout these longest minutes of the day.
“We had to make sure that our fries stood up to the delivery experience, so they have the same fry texture and crispiness,” mentioned Emily Kessler, Wendy’s senior specialist of culinary.
John Li, vp of culinary innovation, mentioned that whereas the brand new batch of fries seem like “a standard french fry,” they’re really going for one thing far more revolutionary. The brand new fast-food fries are made skin-on and are frivolously coated in a batter to assist them keep their crispness all through the supply expertise.
Wendy’s additionally mentioned that crispier fries had been an absolute should since prospects typically dip them of their Frostys—so they should act like a dessert vessel.
However what was imagined to be a brand new, revolutionary spud has acquired largely blended evaluations. Many aren’t impressed and have expressed their dissatisfaction on social media.
On Reddit, folks had been essential of the fries’ further coating, lamenting that they had been as dangerous as Burger King’s failed “stealth fries.”
One other person was harsher, saying that Wendy’s “went from decent/really good if fresh, to bottom of the barrel as far as fast food fries go” with the brand new recipe.
For the reason that fries had been launched this summer season, folks on Twitter have been notably damning of the once-popular menu merchandise. Wendy’s prospects have been tweeting in droves that they’d favor the return of the previous fry system.
“Who else thinks @Wendys ‘new’ fries are gross and taste like Burger King? #oldfrieswin,” @exquisitefest wrote earlier this week.
Even the media response has been lukewarm. Dennis Lee at The Takeout mentioned the brand new fries “taste like an identity crisis,” and concluded that “just because a fry is crisp doesn’t mean it’s good.”
So I ventured out to a neighborhood Wendy’s restaurant to see for myself what the deal is on this upgraded merchandise. I ordered my fries (a small measurement, gotta watch my determine) with a junior bacon cheeseburger. The perfect a part of the meal was the traditional junior bacon, the fries had been lukewarm and a bit greasy. I, like many others, missed the home-cut, generously salted fries from the earlier batch.
In the event that they proceed with this recipe, I am substituting fries for rooster nuggets in any future visits.
For extra, try:
And remember to sign up for our newsletter to get the newest restaurant information delivered straight to your inbox.
DeMario Phipps-Smith is a contract author primarily based in Chicago.