Saus – work lunch review

I’m excited for the weekend – fingers crossed that I can get on a Sam Adams Brewery Tour on Saturday.

The following review is mostly in photos although the owners of Saus do keep a cute website with a blog – they apparently have waffle iron issues; this makes me want to eat their waffles more.

A Belgian Frite Shop behind City Hall

I kept on switching the light settings back-and-forth on my camera – yes, there was soft yellow lighting but the sun coming in through the big windows tipped the scales back towards white. Hence, the inconsistent lighting in the photos. Suffice it to say, Saus was well-lit and airy.

I liked the natural, vaguely Scandinavian farm decor

Can't go wrong with old-timey Boston photos in this part of town

Frites were available in three sizes with about ten sauces to choose from – eyeing what I assumed to be the “Petit” size cone, I would say the smallest size would be suffice for a lunch, considering what you’re eating is twice-fried potato sticks with a mayo- or some other fat-based dipping sauce. However, both Christie and I went for the Frikandel ($6.95) with a side of fries (I think this was plus $1 or $2 but for almost the same amount of frites as the $4.25 Petit size). I was happy to see that there was also Poutine on the menu and Adam will be happy to know that a deep fried egg is available on its own or on top of your frites for $1.50.

Chalkboard menus make me happy

I wanted some acidity to cut through the fat and starch

This drink is delicious

I also loved these chairs

I got the Special with curry ketchup, chopped onions, mayo

Different light setting, macro

The burger-sausage was good, like a looser version of the Italian sausage patties you can get at the supermarket and sans the Italian seasoning, of course. But I think the real star of the show was the toasted roll which was fresh and chewy and subtly aromatic in the way good bread can be. I also enjoyed the interplay of curry ketchup with mayo and raw, chopped onion.

The frites had the unique crisp and substance of the blanched then double-fried and were accompanied by a lovely Cheddar Duvel sauce - I hope I got the cooking process right

 

Christie got a more traditionally Dutch sauce of mayo, advertised as the "Vampire Slayer" for it's use of garlic. This was heavier than our palates were used to and I could have used even more garlic.

 

Of course, malt vinegar was available and Saus adds a kick by steeping red chili pepper flakes - a great counterbalance to richness

Saus is a happy place although I can’t afford to eat frites every week (or even every month). I will be come back eventually for waffles and poutine!