The fry window that took over the block.
The long version of how a garage-door fry window in Bayonne grew into a two-kitchen hub on Marin Boulevard, and why the menus never merged.
One garage door. Then a card table.
In 2016 the fry window opened with two baskets, one brining tub and a cooler of buttermilk tenders sold through a garage door. The deli counter next door was a card table with a borrowed slicer. Customers started putting tenders and subs on the same plate, so in 2020 the card table moved inside.
When the two counters moved into the hub, the first argument wasn't the logo, it was whose fries would be the house fries. The compromise: both. Order from either kitchen in the same cart, same checkout, same delivery.
Every stop, in order.
Who actually makes your food.
The chicken kitchen runs a fry station that hasn't dropped a batch since spring. The deli counter slices to order, no pre-portioned trays, and the cookie counter bakes in small trays all day.
The fry station's only rule
"If the crunch isn't there, remake it." Orders get remade. It happens.
Open kitchen policy
Ask for a kitchen look-through at either outlet when it's calm (3-5pm is best). We'd rather you see it.
Where the menu ends
51 items across both kitchens, and the book is closed, new dishes enter only when an old one deserves retirement.
The kitchen, unposed.
