What are the chances of having homemade potato chips two nights in a row at restaurants as diverse as Mia Dona and Greenwich Steak & Burger Co.? Usually, I'd say slim to none, but spots all over town are suddenly feeling very, er, chipper these days. At Mia Dona, chef Michael Psilakis's pickled fingerling slivers are a wowing take on the salt n' vinegar variety. At GS&B, a cone filled with thick-cut parmesan-flavored spuds (pictured above) arrive in lieu of a bread basket. I'm also noticing that chips are up at new spots like Friedman's Deli, The Smith and Mama's Mudsliders. All I know is, with a selection like this, I'm laying off the Lays....