TLDR: Great environment, poor fries, good seasoning. I had consistency and quality concerns with the fries even though they still tasted pretty good.
Walter’s BBQ is a low-key establishment in Lawrenceville with lots of outdoor seating, games, and a great bar.
This place was awesome. I wish their fries had been better.
Let’s start with the basics. Were the fries cooked all the way through? Mostly. None of the fries were undercooked but the fries weren’t all cooked equally. Some were on the verge of being undercooked, and some were overcooked; that’s not a good look.
Now, look closely at this picture. Some of the fries are discolored–they look a bit darker and grayish. A surprising number of fries had this quality, and at first I was a bit confused. But then I recalled something: when you leave raw cut potatoes exposed to the air, they oxidize and get this color. This tells me that these potatoes were cut and left out a while before being fried. Yes, that is disconcerting. You can avoid this by simply putting them in water, adding some lemon or other acid, or just waiting to cut them.
Needless to say, these fries are not meticulously cared for. The lack of concern for consistency and storage/freshness makes me wonder about the oil too. it just generally leaves a bad impression.
However, these had some redeeming qualities. I think they added a touch of malt vinegar, in addition to pepper and salt in tasteful quantities. It made for a great taste. I still ate a good bit of these, and enjoyed them with ketchup.
It just doesn’t make up for the downsides.
