Apparently April 20 is National Cheddar Fries Day. What a coincidence, since some will be celebrating by getting a serious case of the munchies.
Here are seven places in Dallas-Forth GuideLive staffers recommend indulging. Hey it's a holiday, don't feel badly about the calories.
If you ask the granddaddy of D-FW cheese fries, sans bacon is not an option. Where else are you going to get your protein if it's not stuck between melted layers of cheesy goodness? Slap a jalapeno and some chives on there and you've practically hit every food group.
Jake's Old Fashioned Hamburgers
Here the Cheddar Fries come naked and cheesy, or you can add chili, chives, bacon and jalapenos. Hear that? Chili and bacon. Bring on the beef.
Goodfriend Beer Garden and Burger House
This East Dallas restaurant uses waffle fries as the foundation for its epic cheese mountain. Add two different cheese (cheddar and bleu), scallions, and bacon and you're in for a good time. Comes with regular ranch or, if you're craving heat, homemade ghost chili ranch.
Farmbyrd Rotisserie and Fry
These loaded fries in Plano come with mac 'n cheese sauce, more cheese, green onions, bacon and a roasted pepper. Even better with the Hulk sauce (spicy green sauce with avocados). Yum.
So you like surprises, eh? Let me ruin one for you in the name of taste. The Cheese Fries Surprise from Rodeo Goat locations in Dallas and Fort Worth is a heaping bowl of fries topped with parsley, cheddar cheese, and brisket chili. Get. In. My. Mouth!
Scotty P's Hamburgers
Crispy fries beneath a pile of cheddar cheese, chives, bacon bits and jalapenos. They're called Cardiac Fries for a reason people.
The Blind Butcher
Does poutine count? This Lower Greenville hot spot serves up a bowl of fries several different ways, but always with cheese curds. The veggie option? Fries topped with mushrooms, scallions, cheese curds and mushroom gravy. Feeling carnivorous? Try fries smothered with pork belly, smoky gravy and cheese curds. And if you want to get real fancy, try the fries plus duck, confit, gravy and an egg.
GuideLive staffers Ann Pinson and Shannon Sutlief contributed to this delicious story.