Review
Laurel Supper Club Fries
There’s a kind of nostalgia that comes with fries cooked in lard. It promises deep flavor, old-school richness, and a break from modern fryer blends. At Laurel Supper Club, that’s what’s advertised. But what lands on the plate feels like a promise half-kept.
The fries look the part—thick, golden, rustic. But the moment you bite in, they collapse. Single-fried, not crisp, and lacking the depth you’d expect from lard-fried potatoes. The exterior is soft, not crackly, and the inside isn’t creamy enough to make up for it.
There’s a faint porky aroma if you really pay attention, but the flavor is muted. Add to that the fact that they arrived under-seasoned, and you’re left with fries that feel unfinished. A side of ketchup was provided—standard, functional, but uninspired.
These are not bad fries. But they’re not great ones either. They’re nostalgic in theory, not in execution.
5C Rating (Tasting-Based)
| Category | Rating | Notes |
|---|---|---|
| Coating & Color | ★★★☆☆ | Nice golden tone, but not deeply inviting or crisp-looking. |
| Crispiness | ★★☆☆☆ | Single-fried and soft on arrival; lard didn’t help. |
| Creaminess | ★★☆☆☆ | Interior was mild, not fluffy or rich. |
| Creativity | ★☆☆☆☆ | Traditional style with basic ketchup. No elevation. |
| Character | ★★☆☆☆ | Under-seasoned and unmemorable. |
Total: 9 / 25
Fries like this might have wowed in 1955. But in 2025, they need more—more crisp, more seasoning, more intent. As they are, they’re a side dish that leans on nostalgia without fully earning it.
Where to Find Them:
Laurel Supper Club
1905 WI-64, New Richmond, WI 54017