The description of The Dublin Pub’s cheese fries is enough to whet the fries appetite:

“Thick cut wedge fries smothered with white wine sauce, crispy bacon, topped with a blend of cheeses and baked to perfection.”

Did we mention the bacon?

Few can resist a piping hot serving of the dish, which was created at a kitchen table in 1996 by Chef Tony Balsamo and former Dublin Pub owner David Glynn.

Back then, Balsamo said restaurants were coming up with “garbage fries,” french fries covered in chili and cheese and similar foods. He and Gynn wanted something different for the new Irish restaurant.

White cream sauce, then a staple at Gynn’s Pleasant Stock, was the perfect ingredient.

The heavy dairy elements and pork screamed Ireland when paired with the potatoes, Balsamo said.

“It’s our No. 1 selling entrée, appetizer, anything,” said Balsamo, who recently returned to Dublin Pub after seven years at other establishments. “Its rich, filling, unique taste. Everybody loves the pub fries.”

He said the deep fried potatoes and jazzed up traditional French cream sauce makes the difference.

“The crispy fries and the melting of the cheese makes it really unique,” he said.

Dublin Pub Cheese Fries is just one of the unique dishes served at the restaurant located at 300 Wayne Ave. in Dayton’s Oregon District.

Some of the house specials include fish and chips, corn beef and cabbage and the huntsman and the ruck, both brisket sandwiches.

Balsamo couldn’t leave out one of his favorite creation - Blarney Stones, a lightly breaded blend of sausage, potatoes, cheddar and jack cheese.

“I … didn’t want to make Scottish eggs(breaded and fried hard-boiled eggs wrapped in sausage meat),” Balsamo said in explaining how the Blarney Stones came about.

What local dishes should we feature? Let Amelia know. Send tweets to @DDNSmartmouth or send an email to arobinson@daytondailynews.com.