At least it is new to me. I think it has only been in Toronto for about a year but there are a couple of locations. I almost suggested going there saturday night but then decided against it because of our overall health. It is called “Smoke’s Poutinerie”. They have almost 20 different types of Poutine on their menu. Here is the website: http://smokespoutinerie.com/
Here is an exerpt from a Toronto Star review that you can find through the website:
“Most people would want to consume fries on the spot, but a good chunk of the crowd are bringing the murderous mounds back to their cubicles.
True to the young man’s word, the gravy and cheese remain warm 10 minutes later and some of the fries are even still crispy.
Often I eat alone in restaurants. Like a sassy, undersexed sitcom neighbour, I do a lot of eavesdropping. Two topics keep coming up at Smoke’s.
One is that the portions are large. True, I notice, glancing around the room, that these portions are rarely finished. The second topic is the drunkard’s relationship to the dish. Often overheard are comments like “This would be so good if I were drunk,” or “The best poutine I ever had was at so-and-so’s, though I was really drunk.”"
October 19, 2009 at 11:49 am |
There are twenty cheesey ways to ruin french fries???
October 19, 2009 at 2:30 pm |
Wow, sounds decadent. Fries, gravy and cheese? Hm. I guess the gravy could make or break this thing.
‘Round these parts, they’re not clever enough to think of a fancy name like “poutine” — they just call ‘em “cheese fries”, and they’re generally a basket of soggy grease-sponges with a little plastic container of Cheez-Whiz on the side. No joke.
October 19, 2009 at 3:02 pm |
I keep forgetting that not everyone has heard of poutine.
October 19, 2009 at 7:10 pm |
I was going to ask what poutine was, then I read the comments. Now I know.
And Darc is right, around here it’s just greasy heated-up-from-frozen fries and a jar of cheeze-whiz heated up in the microwave.
And there are whole restaurants dedicated to this up there?