Audio By Carbonatix
A staple at steak houses and seafood restaurants, hash browns are the most popular side dish on the menu. These starchy spuds are
the finishing touch to stone crabs, filet mignon, and chicken breasts. Some
(hung-over) people even make a meal out of the tubers themselves.
Short Order set out to find the best hash browns in town and narrowed the choice down to the ones at Joe’s Stone Crab and Smith &
Wollensky. (Interestingly, both dining establishments are located around the
corner from one another.) We were looking for crisp yet tender mounds of diced
potatoes. Below, the results of our head-to-head spud contest.
Joe’s Stone Crab
($9.25)
Pros: These
potatoes boasted a crunchy, crispy topping, with soft potatoes underneath. The
potatoes were cut in thin slices versus cubes. Served very hot.
Cons: Unfortunately,
the hashed browns were very greasy. There was a pool of oil on the bottom of
the plate. The potatoes were mushy, overcooked and needed salt.
Smith & Wollensky
($10.50)
Pros: These
hashed browns were also crispy and brown on the outside. Happily, the cubes of
potatoes underneath the crust yielded a firm yet tender bite. Flecks of green
pepper and onions added flavor to the tubers. No oil residue on the plate.
Cons: The
potatoes needed a sprinkling of salt. Otherwise, they were perfectly cooked.
Verdict: Smith
& Wollensky’s hashed browns were the clear winner in this taste test. They
had the perfect blend of a crisp coating and toothsome potatoes. While they
were lacking salt, that was nothing compared to the soggy, oily potatoes served
at Joe’s Stone Crab.
Joe’s Stone Crab
(305) 673-0365
11 Washington Avenue
Smith & Wollensky
(305) 673-2800
1 Washington Avenue
