Saturday, February 6, 2010

The Bothy Brew

A bunch of us decided to head over to Maxville, Ontario to have some pub grub at The Bothy Brew.

The interior is fun with lots of Montréal Canadiens' memorabilia on the walls, along with other hockey teams. (Are there really any other hockey teams? Okay, so I digress...)

The menu was typical fare and offered poutine, so I ordered one.

Big mistake. First off, no curds but grated mozzarella instead. Bad sign. And there was way too much gravy making it into a big, soupy mess. The melted cheese had the effect of looking like Lake Erie (before it was cleaned up). And the poor fries seemed to be clinging to the edge of the waxed paper for safety. Yuck.

I could barely eat it. This is as far as I got. The fries above the gravy line were edible, the soggy ones below were hopelessly lost forever.
My opinion of The Bothy Brew? As my late mother would have said, "I have been there twice. The first and last time."
The poutine gets a half curd out of a possible five. The half curd is because they didn't use styrofoam and at the very least, the waxed paper that the sad poutine was served in will not be clogging up a landfill site. I can't say the same for the poutine.

The Bothy Brew, 1 Mechanic St. W., Maxville, ON K0C 1T0
Phone: 613-527-9900


Jack D'Mestiere said...

Now you're showing that discriminating taste!

Marcia said...

It's off my list!

Francine from IL said...

Your mother was the master of the bon mot.

Knatolee said...

There is absolutely NO excuse for grated mozzarella when we're living in the freaking CURD CAPITAL of Ontario!! What a mess.

Hey, have you ever tried making poutine with the curds from Glengarry Fine Cheese in Lancaster? I bet THAT would be good!! I think they call them Fens instead of curds, but same deal.

Anonymous said...

I've had many poutine's at the Bothy and enjoyed them all---

I've enjoyed the new creation "Kim" the head chef created a chicken finger/bacon/ curd/shredded mozz poutine that was fantastic.

I've have nothing but good experiences with the

Flipper(CNW) feet

Ronna said...

Thanks for your comment Flipper. If the head chef is now using curds, then maybe the Bothy Brew deserves another look...?

Anonymous said...

Mozzarella on a poutine when St. Albert's curds are available is an absolute travesty - I don't know what they are thinking, but I am sad to hear that such a scandal is allowed in a village which boasts the best poutine on earth! I am also sad that you were led astray when you were so close to the most immaculate poutine on earth - the Maxville Chip Stand at 4 Main Street (across from the gas station and right beside the train tracks) makes an incredible poutine that you really must try! It is phenomenal :) Only issue: it is available seasonally (as far as I know), so you aren't going to get it late fall through early spring. Worth the wait though!

Anonymous said...

The Bothy is the best place within a half hour drive of maxville ever since Kim took over. Must try they bacon and onion poutine!

Anonymous said...

I know for a fact that the bothy brew only uses st. Alberts cheese. What's the difference if it's shredded or curd? Maybe they ran out of curds? This is only one mans opinion maybe he was having a bad day? I like lots of gravy on my fries too!

Anonymous said...

My family and I, being Montrealers , have enjoyed many a vrais poutines. The fries at the Bothy Brew, prepared by Chef Kim, are the best we have ever eaten...I would love to know her secret!! By definition her poutine, always prepared using fresh curd in our experience, is the best outside of Lafleurs in Montreal!!
Is this the place to mention her fabulous club sandwiches, her Caesar salads, her wonderful burgers?! But I digress...
If you are anywhere near Maxville, head straight for the Bothy Brew! The poutine and the company are the best!!
A family of admiring ex-pat Montrealers