The French fries at Off the Vine are made from potatoes cut by hand, by which virtue alone they enter the upper echelon of St. Louis fries. Still, that doesn't guarantee a topnotch fry, so the kitchen makes sure to cook them to a medium golden-brown, crisp on the outside and tender-fluffy within, and season them with salt, pepper and a dusting of Parmesan cheese. They steal the show from the rest of the plate. Really, they don't even need ketchup. The only drawback is that you can't order a big cup of fries to go: If you could bring them to Busch Stadium, you would never visit a concession stand again.