First posting ever. You guys are awesome and don't use stupid words like 'boite' to describe a restaurant.
Mission: I'm looking for somewhere in Toronto with good poutine. Fries crisp on top, soggy on the bottom, salty cheese curds that squeak when you chew them, gravy that's dark, thick, smoky and meaty, and everything's so hot it gets goopy and stringy on the bottom.
Exemplars include: La Belle Province (for their own style of poutine), and pretty much most places in downtown Montreal. Bubba's in Kingston is good too.
I went to the blue chip truck at the south end of Nathan Phillips Square on an earlier chowhound rec. last Saturday before heading out to beach volleyball (I don't recommend doing that) and the large was $5.50 I believe. The portion was hefty. Almost enough gravy. Not enough cheese curds; I could have used double. Fries were double-fried, cut medium (>1cm) and crisp, and had skin on which was a good thing until I had a taste of nasty potato dirt. A few fries from mine had some unclean skins.
If I had a better sample I'd say it would be "okay". Order the small.
I tried Harvey's poutine ($3.67) the same week. They use the proper cheese curds in theirs, which is neat. Gravy wasn't amazing and had more salt than flavour (c'mon, it's Harvey's). Fries were the usual fast-food type.
Jamie Kennedy's has good fries, but everyone says that. Makes you love potatoes. When I was there I noticed that amount of fries were inconsistent depending on who was prepping the dishes (Kitchen bar-side seating makes everything in plain view). I had the lamb sausage poutine with lamb jus and grated pecorino ($8 or something). I agree with another poster that they should use curds but then they'd have to present the dish in a bowl or something. The dish is not really poutine but I think it tastes pretty good.
I'll try Dangerous Dan's, Rebel House and Mel's to see what they're like. Off the board I've also heard that New York Fries serves poutine but I have no idea what it's like.
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