Sunday, December 10, 2017

Northern Soul Christmas poutine

My friend Jennifer from Prescott, Ontario sent in this review. Thanks Jen!


Northern Soul is at it again with its "Holiday Poutine" in time for the Christmas season. We were able to try it out Thanksgiving weekend. 

It is a very generous serving and good from the first bite to the last. I very much enjoyed the added cranberry sauce and turkey to a traditional poutine.  Reminded me of the Madame Benoit recipe for Leftover Turkey Casserole my mom used to make after every holiday meal. Years later my own children, now men, still call it "mush" where all the components of a Christmas dinner become a one pot or casserole meal.  Comfort food at its best.  This is the same.
The picture of the complete poutine is from the Northern Soul ad on Facebook. The second picture is from when we paused a moment to catch our breath and I grabbed a shot before it was completely gone!


If you find yourself out this way, it is worth the trip to enjoy the food at Northern Soul. They have great ribs and a number of different poutine to choose from.  I hope you bring a friend along to share with. You won't be disappointed.

Northern Soul BBQ, 169 Lake St., Mallorytown, ON K0E 1R0
Phone: 613-923-2111

Wednesday, November 1, 2017

Fundy Take Out

Going though my summer vacation shots, I came across these.

We drove through Fundy National Park in New Brunswick...

...and came across this little joint. While we had lobster rolls, I saw two fellows having poutine.


 I told them about my quest for poutine tasters and they were on board! One fellow gave it a 4 out of 5 curds, the other a 4.5 out of 5. The fellow on the left wasn't keen on the fries.
The guy on the right was pretty pleased with the whole thing
.
Overall, pretty much a two thumbs up.

 The poutine DID look good! And...did I mention the shack is by the sea?
5/5 for the view alone. Loved this place!

Fundy Take-Out, 21 Fundy View Dr., Alma, NB E4H 1E7
Phone: 506-887-2261


Thursday, September 21, 2017

Archibald at YUL

Next time I'm at Pierre Elliot Trudeau airport, I"ll be trying out this joint. 
Thanks Jack D'Mestiere for another rollicking review!
I got off the Clipper from the north and figured I'd take a stroll before my flight from YUL to YYZ. Little did I know that I would be overtaken by circumstances beyond my control. I'd spent the week behaving--eating bales of lettuce and walking. Before you get all "Wow, that's great, Jack," you need to know that I was in Kay-beck, which is how I think Québec is to be pronounced. Given that, and given my language skills, it makes it a little more difficult to put on the feedbag, but salad is salade so there you have it. The only voice whose French pronunciation is worse than mine is Ms. Google US English who pronounces Saguenay, "say-goony" and Chicoutimi "chic-oh-you-tee-me."  I'm better than that. What's that? OK, I'll get on with the story. 
So I'm walking through YUL and I note a place to get a beer. They also have poutine. Danger! I walk on. I pass another place. No poutine, but bad beer. Another place. No beer or poutine. I'm headed back to the gate when I see:
I feel my defenses crumbling. Even souvenir stands are conspiring against me. Maybe a beer will make me strong! I slide into the first place--Archibald. 

The bar man eyes me up and immediately speaks English. Still feeling strong, I order up a beer.  "Food?"  "I'll look." 

There it is and it sounds tempting. Tempting, it sounds great after a week of grazing. Summoning up all the Québécois Newshawk gave me, I called the barman and said "I'll have a Pou-tin." Not "Pou-teen". He gave me an approving look. I guess he says Ce-lyn instead of Ce-lean...

By the time he put it in front of me, I'd convinced myself I didn't need to eat it all. After all, the taste is what counts! And it was work! I was on the Poutine Chronicles beat! 
Crisp fries, a salty rich beef gravy, shredded beef in that gravy, caramelized Pearl onions, pickled onions...and lots of curds, but sorta parked on the side and not warm. Maybe it's a YUL thing, I think. And a piece of what I assume is tuile de caramel au bacon. Still don't know what that added. I'd rather just had some bacon...

The fries stayed crispy, the onions were great, I mixed the curds in to warm them up, the beef was good, the gravy rich to the end. It was damn good. Of course, for $16 for poutine, it ought to be good. 

Tempted as I am to give it a 5, I have to maintain a tough palate, even after a week of salad. Four-point-seven-five curds. I've reached new heights in splitting curds, and for an airport poutine, no less!

If you are in YUL, head on over to about gate 50. The beer's good too!

By the way, I ate it all.  "Mare-cee Kay-beck!"

Archibald Microbrasserie (Aéroport de Montréal), (zone sécurisée, face à la porte 51), Casier postal 205, 975, Romeo-Vachon Blvd N, Dorval, Quebec H4Y 1H6
Tel. 514-687-9977
Website: archibaldmicrobrasserie.ca



Saturday, August 19, 2017

"Thanks-For-Giving" Poutine!

Jack is back! Yep, it's been a while in coming, but our most loyal contributor
 Jack D'Mestiere is back with a doozie! Please read on...

One of my favorite joints--goes by the name of Radio Room, a moniker they come by honestly as the place is decorated with radios--is helping a fund raiser this week for Providence Cancer Research Center. They call the fête Poutine-For-The-People. Sixteen different hash houses join in.
Now I like poutine as much as the next guy but 16 in a week would be too much, not to mention the 32 beers that would find a way to join in...
RayRo, as me and Dolly-girl like to call it, conjured up a Thanks-for-Giving poutine. Fries, of course. Cranberry curds--no idea where they came from. Turkey. Turkey gravy. Bread stuffing for good measure. And some green onions. The only things missing are green bean casserole and Aunt Vieve's ambrosia!

Well, I have to say that the bread stuffing, while it gussied the dish up and made it look like the third Thursday in November--or the second Monday in October for certain neighbours to the north--wasn't necessary. The curds didn't squeak so that was disappointing. The gravy was scrumptious and the turkey was cooked over a grill and tasted like the real thing, which it is. The fries held up nicely. 
So, what's not to like. No squeak. I'll deduct a curd for that. 4 curds. If you've a mind to give them credit for the fundraiser, add a half curd!
4-4 1/2
Radio Room, 1101 NE Alberta St., Portland, OR 97211
Phone: 503-287-2346.
Website: radioroompdx.com

Sunday, March 12, 2017

20 of Toronto's over-the-top poutine

Toronto Life just published its "20 of Toronto's most preposterous over-the-top" poutines list. Here's the link: Toronto poutine

Thursday, February 23, 2017

Atwood Restaurant


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

Beast Restaurant

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 
Phone: 647-352-6000
Website: Beast Restaurant

Sunday, December 4, 2016

Upstate NY spots for pout

Check it out! On A Taste of Upstate New York, there is a list of 14 spots to found our beloved poutine. Here's da link. NewYorkUpstate.com

Monday, November 21, 2016

Poutine lip balm?

Now I've seen everything!

To see the link, click here.

Friday, September 30, 2016

Poutine in England

From MTLBLOG, check out this Montrealer who introduced poutine to the British -- and it's an instant hit. Click here to read more.

Monday, September 26, 2016

The Iron Skillet

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
Phone: 705-444-5804
www.theironskillet.ca


Monday, August 1, 2016

M&M poutine

My cousin sent me this pic but she didn't buy it. Has anyone tried this yet? Do let me know if you do. Inquiring minds want to know!

Friday, July 29, 2016

The Daily Planet

Another Vermont-area review from Marcia. Thanks for this!

 Spurred by our success the previous night, the five of us shared a DUCK CONFIT POUTINE for an appetizer at The Daily Planet, a chic little restaurant in Burlington, Vermont.


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
802-862-9647

Wednesday, July 27, 2016

Waterworks Food and Bistro

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!

 Our group decided to split a LAMB AND MUSHROOM POUTINE WITH CHEDDAR CHEESE CURDS as an appetizer at this lovely river-side restaurant in Winooski, Vermont. Of the five participants, I think I was the only one who had any prior experience with poutine, but everyone was game to try it. And, what a great choice! 

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
802-497-3525

Monday, July 11, 2016

Poutine flavoured sausages

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

Bon Appetit's Poutine Burger

Bon Appetit's online feed featured a recipe for a poutine burger. For the link, click here.
If you make it, let us know how it tastes! Looks amazing.

Tuesday, April 12, 2016

Poutine Anonymous

Check out this very fun site with cheeky reviews of poutine, mostly in southwestern Ontario at this point, but I bet Poutine Anonymous will spread out and taste a poutine near you real soon! Here's the link:poutineanonymous.weebly.com

Thursday, April 7, 2016

Pirogi poutine, anyone?


Cunningham's in downtown Ste Anne de Bellevue, QC offers a pirogi poutine.
A friend sent me this menu card and hasn't tried it yet but threatens to next time.
Would you try it?

Friday, March 11, 2016

Poutine at White House State Dinner

Prime minister Trudeau and President Barack Obama dined on many tasty things last night at the state dinner held at the White House with one of the offerings being poutine! Poutine has gone high brow! To see the link to this page click here.

Thursday, February 25, 2016

Wedding cake poutine, anyone?


I love poutine, but seriously?

Tuesday, February 23, 2016

Red Star Tavern

Our reviewer Jack D'Mestiere was none too pleased when he spied this poutine.
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
Website: redstartavern.com




Sunday, February 7, 2016

Fromagerie St. Albert - Poutine Week

 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

Poutine for each province & territory

Check out Food Network Canada's "Great Canadian Cookbook" where they feature a poutine for each province and territory. Neat! The link is here.

Wednesday, January 13, 2016

Poutine Pizza anyone?

From MTLBlog, could this be the new trend? Poutine pizza? Lemme know what you think. To read the blog click here.

Sunday, January 3, 2016

Big Boy Shawarma

 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
Tel: 613-676-4556