Restaurants
Poutini's House of Poutine
I've been waiting a long time for Poutini's House of Poutine to open. When I found out that a new poutine place was opening on West Queen West, I was on the case like cheese curds on gravy.
I followed Poutini's Twitter feed and monitored their website. I avoided eating other poutines in an effort to keep my palate fresh and my arteries open. Like a virgin bride anticipating her wedding night, I spent weeks imaging what it was going to be like, how it would taste, and how I would feel after. For you see, like most poutine lovers, my affection borders on the fanatical, a culinary obsession so deep I easily ascribe magical powers to this simple, three ingredient dish.
Now, there's a real risk to getting too excited about big events. As the ever quotable Oscar Wilde once said, "Niagara Falls is the bride's second great disappointment". By the time Poutini's announced their soft opening last Friday, I'd gotten myself so worked up that I worried they'd play awkward groom to my blushing bride, failing to meet my heightened expectations.
But, mon dieu! this is no ordinary poutine.
With gravy gently coaxed from roasted bones, thickened with buttery roux and evenly distributed throughout a generous pail of fresh, French-fried PEI potatoes, Poutini's main dish is a knockout. While franchise poutines toss curds and gravy atop fries like frantic afterthoughts, Poutini's presentation is delicate, gently ensuring each squeaky curd and spoonful of gravy span the depth of the bucket, and rendering every morsel a fresh delight. Maple Dale Cheese Farm curds provide auditory evidence that this is a serious poutine, squeakily serenading taste buds and French (Canadian)-kissing teeth before joining their brethren in a holy trinity of deliciousness.
I strongly believe that poutine is the quintessential Canadian food, a flavourful link that, deftly served, can unite the solitudes of French and English Canada. And though I admit this may be a stretch for some, Poutini's poutine is at very least a neighbourhood-builder. My friend and I sat on the bench outside--sadly Poutini's has standing-tables only--and quite literally EVERY person who passed mentioned the poutine. Several drivers and motorcyclists stopped to ask about it, too. We met a lot of new people that night, and even though each conversation stole precious moments from me and my poutine, I appreciated the sense of communion and shared interest in a common dish.
Once I'd scraped my bowl clean, I spent a few minutes with friendly manager Katie "Squeaky" Laliberte, who explained that community building through gravy, cheese and potatoes is an intentional goal. A family-operated business, Katie, her husband and his brother all live in the neighbourhood and agreed they would feature local artists in this gallery-turned-poutinerie. They welcome artists to stop by and talk about displaying their work. They're also eco-conscious, scoring bonus points with me for ladling their generous portions into biodegradable containers, and serving them with compostable cutlery.
A simple menu of classic poutine, vegetarian poutine, and baked potato poutine keeps it easy for the Lalibertes to make their dishes super fresh, with curds delivered every second day and all gravy made from scratch. "Squeaky" also informed me that Poutini's delectable gravy is still in development, as the Lalibertes search for a new roux to make the thick sauce a little more transparent, and allow the roasty meat flavours greater play. I'm not sure how they could make this heavenly dish any better, but I applaud their efforts, and look forward to a lifetime of gloriously saucy nights together.
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can't wait to try it out!
Now I'm regretting going on a healthy eating kick.
But what about the name? Poutini's? As in the Italian tradition of poutine?
My mouth is watering already. Ugh, I can't wait to try it out! And I agree, Poutine is quintessential Canadian food.
:P:
Went there for lunch today.
Signs up saying that they are only open after 5pm, cuz they'd rather cater to the late night NXNE crowd than the people standing around looking cheated at lunch time.
There were a good handful of people too.
Poutini, the 416 wants to give you business. Stop saving it all for when the 905 rolls into town.
uh, yeah...smokes is TERRIBLE!...this has to be better...and btw, Caplansky's is far better than Smoke's even, so this better be the poutine I have been waiting for in TO.
Thanks for being the one to play (and win!) the game.
Seriously though, 3-10 times? That is a huge range! I would like to see the raw data compiled for that study to garner such a hugely variable answer. ;)
I'll not go out of my way to get this. I did exactly that for Smoke's and all I got was one of the worst tasting poutine's I've ever had. I can't believe people have dared to compare it to Quebec Poutines.
http://chowhound.chow.com/topics/576103
Uncle T
but i'll try this place
Very friendly staff and the biodegradable bowls as mentioned above are a plus though.
"non-hydrogenated oil" ???
This place is NOT it! A good poutine is all about the cheese and the gravy. Sure they use good cheese curds, but the gravy is not hot enough for the chees to melt and become gooey. The gravy also lacks flavour. And finally, a good poutine needs to be built in layers. I was pretty turned off that they measure their cheese curds and place them on top of the cup of fries.... By the time you get half way through the poutine, you're left with try french fries.........BOO! I kind of feel sorry for the blogger, because if this was the best poutine you've ever had - you are definitely missing out in one of Canada's best culinary masterpieces. You need to take a trip to Quebec!
the fries were okay (though one too many bits of too crispy/dried out fries), but the gravy was very bland and lacking in flavour. it was a good consistency though so they just need to keep working on making the gravy much more flavourful.
the cheese curds were decent - squeaky, but almost too firm (it was almost like eating uncooked halloumi) and did not melt pretty much at all. i like when the cheese still holds some of its shape but is slightly melted and soft.
they skimped too much on the gravy and importantly, did not layer.
seems like some of these issues are easy to fix:
layer the curds and gravy throughout the poutine, and don't skimp on the gravy. if they are indeed looking to improve the gravy, investigate how to make it more flavourful cuz it's really bland right now.
oh, and one last thing: i found something a bit too salty in there.. not sure if it was the gravy or seasoning (if any) on the fries..
anyway..
got a chance to try the veg version from poutini's last night and was disappointed. the fries were okay (though one too many bits of too crispy/dried out fries), but the gravy was very bland and lacking in flavour. it was a good consistency though so they just need to keep working on making the gravy much more flavourful (i heard they are still trying to perfect the gravy). the cheese curds were decent - squeaky, but almost too firm (it was almost like eating uncooked halloumi) and did not melt pretty much at all. i like when the cheese still holds some of its shape but is somewhat melted and soft. they skimped too much on the gravy and importantly, did not layer.
seems like some of these issues are easy to fix: layer the curds and gravy throughout the poutine, and don't skimp on the gravy. if they are indeed looking to improve the gravy, investigate how to make it more flavourful cuz it's really bland right now. oh, and one last thing: i found something a bit too salty in there.. not sure if it was the gravy or seasoning (if any) on the fries..
here's a picture of a good poutine from rapido in montreal. i had this a few weekends ago. notice the extreme amounts of gravy and curds, and how the curds are somewhat melted but still hold their shape. my only complaint about this was that it was slightly too salty for my taste, but overall, damn good!
http://photos-e.ak.fbcdn.net/hphotos-ak-snc1/hs095.snc1/4698_88783569146_508759146_1996996_6674894_n.jpg
st hubert gravey better than poutini's? give your head a shake (or maybe your palate)
i tried this last night for the first time, and the gravy tasted like kfc gravy that they would use on poutine in montreal. extremely bland and no taste.
as far as poutine is concerned in toronto, smoke's is way better.
the veggie and normal gravy had no taste at all .. very bland.
not enough gravy or cheese
fries were undercooked
will not be returning here unless they decide to start giving refunds.
I'm originally from Belleville and I say Duffer's Chip Wagon makes the best Poutine in Ontario...they use the same curd as Poutini's too. Maple Dale Cheese (Tweed ON)
go back to the library nerd!
While anathema to most BlogTO readers, I have to say the best (albeit with no veggie option - though if we're talking authenticity, that's hardly a consideration) poutine in the "city" can be found at The Real McCoy in *gasp* Scarborough. The ownership there is aging - I'd hit it up soon lest a changing of the guard ruin the place. And at $4.50, the difference can go towards your TTC fare.
http://www.toronto.com/restaurants/listing/129761
A solid contender for all your greasy spoon needs.
I have a bit of a problem with the presentation though. The cheese curds are just plopped on top of the fries and then the gravy is ladled over. I personally think that the cheese should be distributed throughout the fries. And, since the cheese is sitting on top, it doesn't get an opportunity to hang out long enough with the gravy to get all soft and melt-y, the way it does at Smokes and Craft. I also think that they should definitely add an extra half ladle of gravy... imho.
I live right around the corner from this place, love poutine and was eager to try Poutini's. When I did, I was pretty disappointed. The product is expensive and doesn't get some of the basics right. First, the fries were soggy. Poutine fries should not be soggy. They should have a bit of a bite and should stand up to the gravy. Second, the poutine was not layered, which meant that for $7 bucks, I got a few curds at the top and a bowl full of soggy fries. After I ate off the top layer, my treat got pretty boring and I felt like a chump for paying $7 for a bowl of soggy fries. Third, the gravy was just not that flavourful.
Poutine isn't risotto or souffle, which is to say it's not that complicated. A place that only makes poutine should be able to figure it out.
My favorite in Toronto, smoke's is gross
The poorly cooked fries, the insufficient amount of gravy, the disposable bowl and forks, the luke warm temprature, the cheese curds that don't squeak might all be easier to over-look if they just used the right kind of gravy. Beef gravy is absolutely NOT traditional. If it is not made with hot chicken fat it is just not the same and in my opinion not even worth tasting.
Cooking can be an integral part of running a successful food & bev operation.
That being said, the lesser of the two (smokes) has opened 3 locations and a fry truck in one year so it doesnt say much for this cities palette.
Don't fret everyone, i will be opening a poutine shop that will provide us all with the quality, service and FLAVOUR that this city so desperately needs.
Stay Tuned!
Really. I am going to do this.
Poutini's or any other poutine joint in Toronto is definitly frowned upon by all Québéquois. The main problem is that you just can't get fresh squeeky cheese curds in Toronto! Poutini's say that they get the cheese curds delivered every morning... but then they refridgerate it? Refridgeration completely destroys the cheese's squeeky effect! Fresh cheese curds only need to be refridgerated after 24 hours.
http://thumbshift.wordpress.com/2010/02/17/poutine/
The third-hand research is linked near the end, but I'll try to explain this "French Paradox" concept better in future posts/edits..
Salud!
Jo
Regardless of the fact that I am originally from Quebec (now more Ontarian than Quebecois) their cheese/gravy to fry ratio was way off, and the fries were just plain starchy and not good.
I have fond memories of LaFleurs in Montreal.
La Belle Province rates highly also.
So until they start serving "un hot-dog steamé, all-dress" as a side, Toronto's poutine scene will remain second-rate.
Layered Poutine for life
The girl who works there and had her head shaved is the cutest of life!...... she's so sweet! -
Yum
Poutine
I went a few times. The first time it was unnaceptably bland and the two other times it was nothing but pure salt.
Some of the staff are quite rude and the skinny guy with the ponytail doesn't wash his hands.
Hmnn...that's awful Mel
I'm looking for any positive side-effects to what you endured...
Perhaps...
This could be a chance for Poutini's to update/review their processes, and find any gains for improvement it seems (at least in terms of what's gluten-free
...Perhaps this lapse could result Poutini's introducing/updateing a recipe ?!?!
What's your current recommend for gravy Mel?
Contact me, we can take Spoutine to the next level!
Unlock Iphone 4
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I miss them.... :(
These days when I visit family there I make time specifically to have poutine there with my wife and daughter.
If I could only get my hands on their gravy I would start a business in the GTA. I'm sure I'd have people lined up for blocks...
With that said, I absolutely loved the fries! I could eat them on their own and I can't usually do that with any other fries.
Just wanted to give my two cents on the gravy, which was my only complaint.