Forbes released a story ahead of National French Fry Day, July 11, in which the writer Aly Walansky suggested trying "fries in in some unexpected and delicious new ways" at several restaurants around the country. And three Arizona restaurants were called out.

While Walansky recognizes that people may like their fries with salt, Cajun-spiced or dipped in ketchup or aioli, let me add that if you like dipping your fries in milkshakes or having them with a glass of Champagne, I see you and appreciate your taste.

All of Walansky's Arizona restaurant picks use Frites Street fries. Frites Street is a Scottsdale-based company that started as a food truck by Philip "Flip" Isard and Brandon Jones in 2014 and developed into a major distributor, moving into its current space in 2024. It now supplies fries to restaurants around metro Phoenix, and beyond.

On to the fully loaded fries! Here's a look at the Arizona spots that made Forbes' list.

Green Chili Pulled Pork Fries at Arizona Wilderness Brewing Co. made it on the Forbes "elevated fries" list.

Arizona Wilderness Brewing Company in Phoenix

Arizona Wilderness got a shout out for its Green Chili Pulled Pork Fries ($15), made with duck fat fries topped with Wilderness beer cheese, pulled pork, green chili and parsley.

"It’s truly comfort food with a kick," David Cruz, Head Chef at Arizona Wilderness Brewing Company told Forbes.

J&G Steakhouse at The Phoenician in Scottsdale

The J&G Black Truffle French Fries received a mention for fries tossed in truffle oil and truffle salt, dusted with Parmigiano Reggiano and served with two house-made sauces: black garlic aioli and truffle ketchup.

“J&G Steakhouse’s fries are made from Kennebec potatoes, which are ideal for producing crispy on the outside and soft and creamy on the inside French fries,” executive chef of J&G Steakhouse Jacques Qualin told Forbes.

Atria in Flagstaff

At Atria, Linz Beef Tartare is served with fries as a play on steak frites. Chef Rochelle Daniel reimagined it with beef tartare, to which she adds garlic, Calabrian chilis, shaved mushroom bottarga, spring onions and dashi all topped with melted gruyere. The fries are meant to be dipped in the luscious concoction, which offers contrasts in texture and temperature.

"This dish is a playful way to show my classic French training background," chef Rochelle Daniel told Forbes.