This Duck Fat Hasselback Will Ruin You for a Classic Baked Potato

When Greg Biggers took over the stoves at The Chicago Firehouse, we knew the menu would get a nice upgrade. The restaurant has been around for 20 years, most of that time putting out classic steaks and chops. Biggers (who was one of Chicago’s most pioneering chefs when it came to curing salumi in-house and even making his own cheese while he ran Café des Architectes), joined the restaurant in January, after a stint at Michael Mina's Margeaux Brasserie. Soon after, his creative touches began appearing on the restaurant and bar menus, like the small touch of adding a savory oatmeal streusel topping to a spinach salad topped with goat cheese and dressed with a warm bacon vinaigrette, and the teriyaki duck wings served with miso-ranch dressing on the bar menu. We're especially partial to the duck fat hasselback potato, a fun upgrade on the classic baked potato. Biggers first poaches a russet potato in duck fat, then deep-fries it and dresses it with butter. He then dusts it with Parmesan, and tops it with sour cream, chives and smoked Arctic char roe, making the appearance as memorable as the flavors.


is that smoked arctic char caviar on top ?? . . .
Yes - the roe!
Is that Roe on top?