Fan Favorite Special Returns!
September Welcomes Back the Truffle French Dip Burger & Truffle Disco Fries
At 1950 Originals, our Monthly Specials have become more than just limited-time menu items — they’re a creative playground and a cultural time capsule. As we recently explored in our blog [“What Makes Us Bring Back a Special”], only a few items have made a return to the menu, and when they do, it’s for a reason.
This month, we’re bringing back not one, but two fan favorites: the Truffle French Dip Burger and the Truffle Disco Fries — both timeless, nostalgic, and unforgettable. These aren’t just popular. They’re legendary.
🍔 The Inspiration Behind the Truffle French Dip Burger
The Truffle French Dip Burger is a love letter to two things Chef Danny knows best:
The classic French Dip sandwich, and
His time manning the carving station during prime rib dinners at hotels.
If you’ve ever had a French Dip, you know the joy of dipping a sandwich into rich, savory au jus (a beef broth reduction made from its own juices). And if you’ve ever worked a carving station on a busy weekend, you know how something simple — like prime rib with au jus and horseradish cream — can absolutely light up a crowd.
Chef Danny combined those worlds into one powerful bite:
Juicy all-beef burger
Melted Gruyère cheese
Caramelized onions
Horseradish cream
Served on a Martin’s potato roll
And a side of truffle demi-glace for dipping
It’s familiar, yet elevated — comforting, yet indulgent. And yes, it’s back.
🍟 What Are Disco Fries?
If you're from New Jersey, Disco Fries need no explanation.
But for the rest of you: these iconic diner staples date back to the '70s, when clubgoers would stumble into 24-hour diners after a night of dancing, ordering a pile of fries smothered in gravy and melted mozzarella.
At 1950, we’ve given that late-night legend an upgrade:
Our signature tallow fries, crisped in beef fat
Tossed in disco salt
Smothered in rich truffle gravy
Topped with melted Gruyère cheese
They’re rich, indulgent, and designed to make you feel like you’re at the best kind of after-party.
🍄 What’s the Deal with Truffle?
Let’s talk truffle.
These rare fungi grow underground near trees like oak and hazelnut. They’re earthy, musky, umami-packed — and notoriously expensive.
Why?
They’re hard to find
They spoil quickly
They only grow in specific climates
And demand is sky high in the culinary world
We’re not just throwing synthetic truffle oil on top of things here. We’re using real truffle-infused olive oil made from truffle shavings and concentrate — giving you that deep, aromatic flavor without the shortcuts. That oil is the secret to our truffle demi-glace and gravy, taking both the burger and fries to another level.
Why Bring These Back?
Because you asked.
These two specials earned a serious following. People remember them. People crave them. And when food makes you feel something — joy, nostalgia, comfort — that’s worth revisiting.
So for September, we’re serving up a delicious dose of déjà vu.
Come and get your dip on.
