In honor of National French Fry Day, which happens Friday, July 12, we asked the foodie community to submit their top picks for who makes the best local french fries in the Volusia-Flagler area. After several days of polling readers, one clear winner emerged.
Paco Submarine, located at 515 N. Dixie Freeway in New Smyrna Beach, came out on top as readers’ pick for the best local french fries customers can’t help but crave.
“We’re super honored,” owners Sommer and Brian Cieslak said. “And we finally feel like a local,” Sommer continued.
“We feel like we’re home,” Brian added.
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The roadside gem, ever-growing with local regulars since its October opening, has hooked foodies across the county with its scratch-made selection of thoughtfully layered sandwiches and, of course, hand-cut fries.
Brian says, that to create the perfect golden-brown fry, you must try.
“Most french fries out there don’t have any effort — It’s kind of an afterthought,” he explained. “Our french fries are made with a lot of love and intention to be a focal ingredient. So, you know, it’s a simple process, but there’s an attention to detail to it.”
Paco Submarine serves two variations of its hand-cut fries, including standard — sprinkled in sea salt; or Ocean City, Maryland, style — generously coated with Old Bay seasoning and served with a side of creamy malt sauce for dipping.
According to the seasoned chef and former competitor on Food Network’s “Chopped,” refusing to cut corners yields a high-quality fry that customers return for. His fries are thick cut, with a perfectly crisp exterior and soft center.
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“When we put the Old Bay on hot fries right out of the fryer… the hot oil toasts all the spices in the Old Bay and kind of wakes (the flavor) up. So, you get all the aromatics and a lot more oils that pull out of the spices,” Brian said.
“A lot of people ask us, ‘is your Old Bay extra spicy?’ or ‘what’s different about your Old Bay as opposed to others?’ And the actual toasting of the spices is what really opens it up.”
With menu options that range from the smoked lamb wrap, made from curried brined and smoked lamb shoulder, cucumber yogurt and cilantro-mint salad, to the Belafonte, a personal go-to and exceptionally fresh combination of house-smoked bacon, avocado, tomato, “shreddy letty” and herbed mayo, there’s never a shortage of indulgent options that perfectly pair with the restaurant’s warm, golden-brown side.
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Since first opening its doors, roughly nine months ago, Paco Submarine has maintained a quaint and casual, family-friendly atmosphere, where its approachable menu of scratch-made handhelds and desserts continues to surpass conventionality and surprise customers.
“I always tell people, I want to please two types of people: the person that knows nothing about food but just likes to eat, and the person that knows a ton about food — a real foodie, chasing down really unique foods,” Brian previously told The News-Journal.
“My goal at every restaurant I’ve ever been in is to make both of those people happy at the same time, without even realizing it. I think that’s a winning formula.”
A true focus on caring for locals has kept the new restaurant thriving, the couple noted, whether that be staff from other eateries, their daily surge of regulars, or curious first-time visitors.
“(We’re) also just doing what we love, something that we’re passionate about and that’s simple too — like sandwiches, good beer and good wine, but presenting it in a low-frills environment. That has proven to be a huge success,” Brian said.
“We really feel like we fit in with the uniqueness of New Smyrna, and locals have definitely made us shine.”
Paco Submarine is located at 515 N. Dixie Freeway in New Smyrna Beach and is open 11 a.m. – 8 p.m. Tuesday – Saturday and closed Sunday and Monday. For more information, call 386-402-7281 or visit pacosubmarine.com.
