I've got some major beef with the potato chips served at Gratify. These chips, the bar's equivalent of complimentary bread and butter, are crinkle-cut and fried in-house, which is admirable. But they're also sliced so thick that, in order to get them to crisp, the kitchen has to practically burn them. What you end up with is a basket of potatoes either bottom-of-the-fryer brown, or soggy and limp without any sort of... More >>>