Sunday, March 12, 2017
Thursday, February 23, 2017
Yay! Jackie's back! Another great review by Jack D'Mestiere
Me and Dolly-girl tied on our travelin’ shoes and headed off to what we here in the land south of the Great North call The Windy City. Dolly-girl fancied seeing’ some sort of musical show about when KG III, whoever that is, was getting’ the boot from what was to become the Third Nation while the First Nations watched thinking, “Damn, we should have locked the door…”
We took the Clipper from Stumptown, the train from the aerodrome, and Shank’s Mare from the depot to our lodging. While we were doing’ the paperwork, the clerk thumbed in the direction of the hotel restaurant and said, “Pretty good spot to tie on the feedbag in the A. M.” That was soundin’ like sound advice for a couple weary travelers.
Turns out, it was. Come morning, we didn’t have to drag ourselves more than a few feet and what to my wondering eyes should appear…oops, wrong season…when I looked at the What-We-Got, I spied…
bacon & eggs poutine! How could I possibly pass that up? “I could pass that up!” Dolly-girl rolled her peepers and looked skyward with the usual unsaid, “How did I end up with this guy?”
I ordered a feed-bag full and before long, what to my wondering eyes…I mean, a gorgeous platter appeared
I dug in. Let’s do this by the numbers:
First, the fries were fresh, made in the house, and fried like fries should be fried. Or is that frited like frites…
B. The curds were generous, real curds, and even though melted, they squeaked!
iii. The gravy was a taste-treat made from a clucker, rich, just the right thickness, and just the right amount of salt for me (Dolly-girl: “You know, Jack, Dr. Rachel S. Graves, MD would not enjoy your working at cross-purposes to that handful of pills you take…”)
d. The hen fruit on top were cooked perfectly—aesthetically pleasing and done enough that when the yolks ran they didn’t really increase the fry-saturation factor (I believe that’s called Ψ something) significantly. Whoa, where’d that talk come from Jack?
and 5. The farm-style bacon came in thick cubes and what doesn’t improve with bacon? Even Dolly-girl said, “Hey, Jack, if you happen across a cube or two of cured porker, you could flip a couple my way…"
Five out of five! I don’t believe I’ve ever awarded 5 curds to a poutine. But 5 it is.
If you’re in the Big Windy and hungry for poutine, check out Atwood, Southwest corner of Washington & State, Chicago, Illinois, USA atwoodrestaurant.com
Tuesday, February 7, 2017
A quick poutine review from my niece Sam. This time poutine gnocchi!My niece Sam dropped me a note and let me know she and her better half went to Beast on Tecumseth in Toronto. She tried their version of poutine: fried gnocchi, chicken and peas, cheese curds, creme fraiche.
When I asked her for a rating out of 5 curds, she gave it a strong 4. Her partner, however, didn't like it. Opposites attract, right?
Beast Restaurant, 96 Tecumseth St., Toronto, ON M6J 2H1
Website: Beast Restaurant
Sunday, December 4, 2016
Monday, November 21, 2016
Friday, September 30, 2016
Monday, September 26, 2016
Review courtesy of Matt, trying a poutine offered as a dessert. Here's what he thought:
Funnel Cake Fry Poutine (Dessert Poutine)
Funnel Cake Fries - Crispy exterior; fluffy, warm interior.
Cream Cheese Curds - Grated frozen cheesecake, melt in your mouth.
Butterscotch "Gravy" - Not too sweet, under fries.
Cinnamon powdered on top - not overpowering, base of flavour.
Raspberry Sauce Garnish - Provides well-needed colour, real raspberries (seeds), nice and sweet.
5/5 curds, left me wanting more.
The Iron Skillet Restaurant & Pub, 20 Balsam Rd. Collingwood, ON
Monday, August 1, 2016
Friday, July 29, 2016
Another Vermont-area review from Marcia. Thanks for this!
We were a little disappointed. The hand-cut “frites” were sweet potato (I love the fact that they are called “frites” on the menu), which didn’t have the heft or crunch to sustain the toppings, which included a small-ish schmear of duck confit (if you can shmear a confit, that is), as well as a gravy with “rosemary and candy cap”… being too embarrassed to ask what that was all about, we just ate it. Turns out that they are mushrooms (according to Wikipedia – “Candy cap or curry milkcap is the English-language common name for several closely related edible species of Lactarius; L. camphoratus, L. fragilis, and L. rubidus. These mushrooms are valued for their highly aromatic qualities and are used culinarily as a flavoring rather than as a vegetable.”). Well, we didn’t get the highly aromatic qualities since there was a lot of rosemary as well, but the gravy was very tasty... And the “curds” … again – Vermont cheddar, no squeak. But not a bad effort. We all decided if we went back to this restaurant, we’d explore the menu further and skip a poutine revisit. But, we all recommend that if you have a hankering for a more exotic poutine, you give it a try.
I would give it a 4 out or 5 curds
15 Center Street, Burlington VT
Wednesday, July 27, 2016
Lucky us! Reviewer Marcia visited Vermont on a poutine discovery trip and found two worthy contenders. These are our first reviews from that state.Thanks for the reviews Marcia!
The fries were hot, thin and crispy with a hint of garlic, the gravy was (as they always say on the TV Food Network) unctuous, which is a fancy food word for thick, creamy and tasty. The ground lamb was great… but then there were the curds. Cheddar cheese! Poutine aficionados would likely have scoffed at them – no squeak to be heard (and it wasn’t just because the restaurant was extremely noisy)… they just weren’t the squeaking type of curd. But they were delicious… and the whole plate of poutine disappeared before the fries had a chance to get cold.
I would give it 5 out of 5 curds!
20 Winooski Falls Way, Winooski VT
Monday, July 11, 2016
Okay, now they've thought of everything! My friend Jen saw poutine flavoured sausages by Johnsonville in Newfoundland this week. I haven't seen them here but am anxious to give them a try. Anyone out there try them? Lemme know!
Wednesday, May 18, 2016
Tuesday, April 12, 2016
Thursday, April 7, 2016
Friday, March 11, 2016
Thursday, February 25, 2016
Tuesday, February 23, 2016
Our reviewer Jack D'Mestiere was none too pleased when he spied this poutine.
His review is brief.
His review is brief.
If you would like to go to the only place that serves poutine where the cook apparently has never had or seen poutine, this is your place...
His rating? You guessed it. 0 out of a possible 0 curds.
I mean, come one, how could you even call this poutine?
Red Star Tavern, 503 SW Alder St., Portland, OR 97204 Tel: 503-222-0005
Sunday, February 7, 2016
Yesterday, we headed over to St. Albert, Ontario, to the St. Albert Cheese Factory.
Several years ago, the factory was destroyed by fire so it was rebuilt and they added a huge restaurant and gift shop.
It was Poutine Week, so we figured it was a good chance to try a few different pouts!
We missed the poutine eating contest by only a few hours.
Richard tried the Italian poutine which came with Italian sausage.
I went for the Montreal smoked meat poutine. The meat was delicious but for me, there was too much added smoked meat spice added on top.
Richard was shocked but I added a bit of mustard to the pout. That meat was great and it needed the hit.
Our final analysis? The fries were too soggy and not crisp enough. But the gravy was tasty and good and hot. And the curds? Best and freshest ever, natch. We gave them both a 4 out of a possible 5 curds. Extra points for the recyclable cardboard serving box. I guess that boosts them to a 4.5 out of 5.
St. Albert Cheese Co-op, 150 St. Paul St., St. Albert, ON K0A 3C0
Tel: 613-987-2872 Toll free: 1-800-465-1553
Tuesday, February 2, 2016
Wednesday, January 13, 2016
Sunday, January 3, 2016
The first poutine of the year? A shawarma poutine at Big Boy Shawarma in Hawkesbury, Ontario.
My dining partner chose the somewhat healthier fare.
I threw caution to the wind, and tried Big Boy's shawarma poutine which is garlic roasted potatoes, chicken and beef shaved off a hot spit and melted mozzarella.
Okay, so it's not exactly a classic poutine. No fries? No curds? True! But it was darn yummy! I can't rate it like the other poutines on this site, but if you want something sorta, kinda like a poutine, that's very filling (two can share this baby), I'd give it a thumbs up.
Big Boy Sharwarma, 452 County Rd 15, Unit 30, Hawkesbury, ON
Sunday, December 20, 2015
Garnish, garnish, garnish. For many the idea of the classic, simple, uncomplicated grub of Canadian palates just isn’t enough. Poutine has seen its fair share of creative redesigns from the bold and brave restaurateurs determined to reach a new echelon of poutine perfection, and the stomachs eager to gobble it all down. Although the straightforward meat, cheese, gravy combo will always have its place in the kitchens of the greasy spoons, it’s got some stiff competition. Restaurants have upped the ante on the poutine.
Dunn’s Famous has a rich history and stellar track record of consistently providing savoury smoked meat to the patrons of Montreal for decades. With over 88 years under its belt, the delicatessen has managed to remain an authentic staple in Montreal’s restaurant scene. With a philosophy of “no quick fixes and no cutting corners,” Dunn’s has kept their tradition of stacking the smoked meat as high as they were in 1927 when the franchise was born. And their offerings have since expanded to include another staple of Quebec culture.
Of the numerous South Shore restaurants, Dunn’s Famous, nestled just a stone’s throw away from Montreal, offers an tantalizing spin on poutine that is uniquely famous:
The poutine that will make you want to call your mama! Here, the classic gravy is replaced with an Italian-inspired meat sauce so delicious, spaghetti will be crying foul.
Think pizza minus the dough. This poutine gives you sautéed mushrooms, onions, peppers, pepperoni and Dunn’s homemade gravy. It’s pizza for when you don’t actually want a pizza.
LE HOT CHICKEN
What came first, the chicken breast or the peas? In addition to these ingredients, the poutine is topped once again with Dunn’s homemade gravy and fresh cheese curds. Handle with care!
Go head to head with this Dunn’s creation of chicken tenders cloaked in buffalo sauce and topped with shallots. No guarantee you’ll grow buffalo horns, though.
The namesake of the restaurant, this Quebecoise poutine is packed with the Dunn’s famous smoked meat. It’s a 2-in-1 for the newbies to poutine and to Montreal’s famous smoked meat.
If you were to weigh all of Dunn’s poutines, this one would take the top spot. You’ve got your fries and seasoned ground beef garnished with banana peppers, shallots, cheddar cheese and sour cream. Chances are by the time you’re done you’ll be in a satisfying food coma.
If these selections just aren’t enough to fulfill your Dunn’s poutine cravings you can always build your own with extra cheese, hot dog, bacon, smoked meat, grilled chicken, ground beef and sautéed onions and mushrooms.
Montreal’s premier deli doesn’t skirt on ingredients, flavour or polish on the menu. In fact, you can’t get any messier than with poutine and smoked meat. With an array of traditional offerings mixed in with modern dishes, Dunn’s is a restaurant that young and old can enjoy. If you’re ever in the Montreal area, this is one stop you can’t ignore.
Wednesday, November 18, 2015
Saturday, November 7, 2015
I heard from Jill who admits shes obsessed with poutine. She also happens to love hiking! She says, "I feel if I hike I am allowed a poutine. I am the founder of Rocky Mountain High Est. 2015 and have created a I HIKE FOR POUTINE shirt."
She's offered readers of this blog 30% off any order using the discount code POUTINE. Click HERE for the link to this fun t-shirt!
Thanks for the heads up Jill!