The main feature of the Hobnob’s most popular item is simplicity. A mound of julienne fries just seconds out of the fryer are hit with splash of truffle oil, chopped parsley, and a handful of finely grated parmesan cheese. Sheer magic ensues. The residual heat from the fries instantly melts the cheese into a fantastic nest of greatness that marries the crispiness of the potato to the hardening parmesan. These bowls of truffle fries are always served piping hot and can be easily enjoyed by three or four people (but the fewer the better), and come with truffle aioli and ketchup on the side for dipping.