When Truffle Meets Beef Fat: DMK Burger Bar’s Legendary Fries

“Real deal man, real deal,” Guy Fieri declared, truffle aioli melting into a pile of perfectly golden fries at DMK Burger Bar in Chicago. Located about eight blocks south of Wrigley Field on Sheffield Avenue—the same street where fans chase home run balls—this burger joint is serving up fries that deserve their own spotlight.

Head chef Michael Kornick isn’t messing around with the sides at DMK. While the restaurant is known for cranking out real deal burgers, it’s the parmesan truffle cream fries that stopped Guy in his tracks. And once you understand the process behind them, you’ll get why.

The Aioli: Truffle Oil That Hits You Immediately

The foundation starts with a handmade truffle aioli, whipped up in big batches every three days. Chef Kornick builds the emulsion with egg yolks and a touch of lemon juice, then slowly incorporates virgin olive oil. The magic happens when the white truffle oil goes in—”you’ll smell it as soon as it hits the bowl,” Kornick told Guy. The aioli gets finished with salt, pepper, and a final squeeze of lemon.

Unlike some restaurant shortcuts, this is done by hand. Every three days. That’s commitment to a condiment.

The Fries: A Three-Stage Beef Fat Operation

Here’s where DMK’s approach gets serious. They start with Idaho russet potatoes that have been aged three to four months by their vendors. Why aged? Kornick explained that younger potatoes have too much sugar—they brown up too fast on the outside while the inside stays undercooked. “It doesn’t work,” he said plainly.

The potatoes go through a french fry cutter at three-eighths inch, get washed, and then drained. But the real technique is in the frying: DMK uses three different fryers with blended beef fat. The fries blanch at 250 degrees for about four minutes, rest on a tray, then finish in beef fat for another three minutes or so.

Kornick warned that you have to be delicate during that final fry—”when they’re this soft they can break into a lot of little pieces.” The team stirs them gently with tongs until they hit that golden brown sweet spot.

The Finish: Timing Is Everything

The moment those fries leave the fryer, while they’re still slightly wet, they get hit with salt, pepper, a dusting of parmesan cheese, and parsley for color. They’re plated large and served with that house-made truffle cream on the side.

Guy’s verdict? “Crunchy exterior, tender, such a richness.” He appreciated the pepper on the fries and how the aioli “melts right into” them. His final take: “You’re gonna have a gourmet burger joint, you better serve up gourmet fries.”

The tasting notes from the segment painted a complete picture—crispy outside, soft in the middle with real potato taste. The truffle comes through clean, the cream adds a subtle sweetness, and that parmesan brings a tangy finish. Rich is the word that keeps coming up, and for good reason.

What Makes These Fries Work

A few real takeaways from Chef Kornick’s method: potato age matters more than most home cooks realize, beef fat adds a depth vegetable oil can’t match, and seasoning while the fries are still wet ensures everything sticks properly. It’s the kind of thoughtful approach you see at places doing things right—similar to the attention given to dishes like the Smoked Bologna Sandwich or Stuffed Meatballs at Rigoletto.

DMK Burger Bar proves that sides don’t have to be an afterthought. When you’re putting this much care into fries, you know the burgers are getting the same treatment.

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