Tato’s

The stall organizes its menu around global adaptations of spuds, serving wedges alongside hand-cut fries and baked potatoes. Dishes range from Japanese teriyaki pork and French boeuf bourguignon to classic chili and a UK-inspired plate pairing fried cod with potato wedges. Spicier accents like salsa macha provide heat against the starch, with sides like arugula salad offering a lighter counterbalance.