Every restaurant has its thing. The dish that people talk about. The item that, when someone mentions the restaurant's name, is the first thing that comes to mind. At Onarheim's Dario, that thing is the curly fries. They're not just a side — they're an institution. People drive from other towns just for a basket. They order two and skip the burger. They dip them in ranch, in ketchup, in our house sauce, or — if they're feeling bold — in a milkshake (don't knock it until you've tried it). They are, without exaggeration, the most famous food in Bottineau.
But how did that happen? How does a side dish become more famous than the burger it accompanies? The answer is a combination of craftsmanship, consistency, and a little bit of word-of-mouth magic.
The Origin
Our curly fries weren't planned. They were an accident — the kind of accident that, once it happens, you can't imagine things any other way. When Dario's first opened, our fryer was small, our menu was simple, and our sides were just regular french fries. But one day, a supplier sent us the wrong order — a case of seasoned curly fries instead of the standard straight-cut ones. Rather than return them, our cook at the time decided to fry them up and see what happened. The result was immediate: customers loved them. They ordered seconds. They asked for more. Within a week, the curly fries were a permanent addition to the menu.
We like to think it was meant to be. Sometimes the best things in life find you, not the other way around.
The Craft
A good curly fry is not as simple as it looks. The cut matters. The seasoning matters. The oil temperature matters. The timing matters. If any one of these is slightly off, the fries come out wrong — too greasy, too dry, underseasoned, or limp instead of crispy.
Our fries are fried at exactly 350°F, in oil that's changed multiple times a day. They go in frozen (never thawed — the ice crystals help create the crispy exterior), and they come out golden brown in exactly 3 minutes. We salt them immediately, while they're still hot, so the salt sticks. Then they go into a paper-lined basket and straight to your table. There is no heat lamp. There is no "holding" period. Fries that sit for more than 60 seconds don't leave our kitchen.
The seasoning is a proprietary blend — we're not going to give away the exact recipe, but we will say that it includes paprika, garlic powder, onion powder, a touch of cayenne, and a few other spices we'll take to our grave. It's the seasoning that makes the fries distinctive — that slightly smoky, slightly spicy, deeply savory flavor that people can't quite identify but can't get enough of.
Fries that sit for more than 60 seconds don't leave our kitchen. That's a promise.
The Ritual
If you've never had curly fries before, you're in for a treat. They're not like regular fries — they have more surface area, which means more crispy edges and more space for salt and seasoning to cling to. They're twisty, so they hold sauce better. And they're fun to eat — there's something satisfying about pulling a long, twisty fry out of the basket and dipping it in a pool of ranch.
Our regulars have their own rituals. Some dip in ranch. Some dip in ketchup. Some dip in a mix of ketchup and mayo (fry sauce — the classic diner move). Some dip in our house sauce. Some dip in a milkshake — I mentioned it above, and I'll mention it again: don't knock it until you've tried it. The salty-sweet-cold-hot combination is surprisingly delicious.
If you're new to Dario's, here's my recommendation: order a Dario Double and a basket of curly fries, and dip the fries in the house sauce. It's the perfect bite. Trust me.
The Other Sides
While the curly fries are our most famous side, they're not our only one. We also make tater tots — crispy, golden, and perfectly poppable. Our onion rings are made in-house daily, in a light batter that shatters when you bite into it. Our cheese sticks are fried to order and served with marinara — because you can't have a proper diner without cheese sticks.
And then there's the milkshakes. Hand-spun from real ice cream, thick enough to need a spoon, and served in a frosty glass. Chocolate, vanilla, and strawberry — the holy trinity of diner shakes. We don't do exotic flavors. We don't do "salted caramel" or "cookies and cream" or "birthday cake." We do the classics, done right. If you want a chocolate shake that tastes like actual chocolate — not chocolate syrup, not "chocolate flavoring," but real chocolate ice cream — this is the shake for you.
Why Sides Matter
It's easy to dismiss sides as an afterthought. The burger is the star, the fries are the supporting cast. But at Dario's, we believe a great meal is a whole experience. The fries should be as good as the burger. The shake should be as memorable as the main course. Every part of the meal deserves the same care and attention.
That's why we don't cut corners on sides. We don't use pre-packaged fries or shake mix. We don't fry things ahead of time and hold them under a lamp. Every side is made fresh, to order, with the same attention to detail we give our burgers. Because a meal is more than the sum of its parts — and we want every part to be excellent.
The Side That Stole the Show
Next time you're at Dario's, don't just order a burger. Order the whole experience. A burger, a basket of curly fries, and a shake. That's the meal that made us famous. That's the meal that keeps people coming back.
Try Them For Yourself
There's only so much I can tell you about our curly fries. To really understand what makes them special, you have to try them. Come to Dario's, sit down at the counter, and order a basket. We'll have them fresh and hot for you in three minutes. And we think — we hope — you'll understand why people drive from out of town to eat them.
They're not just fries. They're a piece of Bottineau. And they're waiting for you.