FryGuys serves up tons of spuds with a ’70s spin

The pulled pork fries at FryGuys.

BY LEVAR ALONZO | A new business whose look and sound pays playful homage to the 1970s is serving up heaping mounds of fries that reflect the owner’s love of spuds.

FryGuys opened a few weeks ago at 150 E. Second St., at Avenue A, and is serving up a pound and half of fries for $8 a meal, with an array of housemade toppings. The intimate 12-seat eatery was cooked up by Marco Lanuto and McKenzie Foster, “partners in life and business,” who were inspired by their self-described fry addiction.

“We wanted to create a cheap, inclusive eatery that people can just come and hang out,” Foster said. “We are seeing more and more of New York City become exclusive: You can only get into spots if you know someone.”

The couple enlisted Tres Carnes veteran chef Kianna May Flowers to help bring their conceptualized menu and months of toying with family recipes to fruition. There are three different types of fry cuts — wedge, waffle and curly — made from Idaho Russet potatoes. The toppings, in generous portions, include choices like the “Southern Guy,” twice-fried chicken with maple syrup gravy, or the “Fry Guy,” potato fries topped with pulled pork, smoky barbecue and coleslaw.

Fries-only servings are available, too, as well a selection of sides, including hummus, guacamole and house-made chipotle mayo.

Foster, who is a student of New York City history, said the pair chose a ’70s theme because that era was a fun time, with great music, pop culture and iconic individuals.

Fellow spud lovers can enjoy their meals with disco balls hanging overhead, a floor made of vinyl records and walls festooned with iconic ’70s images.

In addition, the owners chose the East Village for their location because, as Foster said, “It has personality.”

“The East Village has character,” she said. “It’s a place where you can still see the semblance of the ’70s, ’80s and ’90s. It’s a place where many residents are still living here from their childhood.”

Lanuto and Foster intend to offer seasonal specials, such as sweet potato fries with house-roasted turkey and gravy at Thanksgiving, latkes for Hanukkah and Lanuto’s mother’s “like no other in the world” potato salad next summer.

FryGuys will also offer potato chips that are made from its leftover cuttings for the fries.

The eatery is available for private parties and offers a French fry vision of a birthday cake a.k.a. the Frycano. Serving eight to 10 people, the Frycano is 12 pounds of choice fries, toppings and sides that is stacked three tiers high to resemble a layered birthday cake.

The fry mecca got off to a sizzling start.

“The opening was pretty amazing,” Foster said. “The line was pretty long and people loved the food, which is the most important part.”

The eatery will soon offer draft beer and wine choices once its liquor license is finalized and will also start doing door-to-door deliveries.

FryGuys is open daily: Sunday to Thursday, from noon to 2 a.m., and Friday and Saturday, from noon to 4 a.m.

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