It’s looks like your standard deep-fried dish, but it’s far from it.
Turkey fries are a Midwest tradition of battered and deep fried turkey testicles. Served at Six Mile Chop House, this dish has apparently been a rather popular selection among customers since the restaurant opened alongside the Six Mile Tavern bar in September. The trick is not to think too hard about what you’re eating.
It arrives with a gravy dipping sauce, tastes like most other fried foods (like a more tender popcorn chicken bite) and can be compared to biting into a mushroom.
Where to get it: Six Mile Chop House, 4931 W. Sixth St.
What you’ll pay: $10, plus tax
Try it with: You’ve already got gravy, but ranch lovers would probably enjoy the dressing as an alternative dip.
Also on the menu: A wide selection of fine steaks and chops; the chef’s 25-year-old recipe for Lobster Mac and Cheese, another highly popular selection on the menu; seafood dishes like the Grouper Veracruz served on a seaweed salad with pico de gallo; salads; and common bar and grill sides including beer-battered onion rings, napa cabbage slaw, hand-cut french fries and a decadent but smaller portion of baked mac and cheese topped with a Ritz cracker crust, which will likely convince you to get the full-blown entree next time around.