The potato reigns supreme in this state, and between the vast selection of sauces, seasonings, and spritzers, it's possible to never try the same thing twice.

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The next zone is where the cooking gets done two parallel lines of countertop, forty-some feet long and just three shoe-lengths apart, with fifteen people pivoting in place between the stovetops and grills on the hot side and the neatly laid-out bins of fixings (sauces, garnishes, seasonings, and the like) on the cold side.

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Try sauces, ketchup and other seasonings, which may improve the flavor.

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