Category: Misc.

Spotting Poutine

By perry
updated 4 months ago

I had the pleasure / tragic upbringing that exposed me to Poutine in those impressionable years. I crave the stuff, can't wait to get to Montreal for a fix - Montreal is mecca for Poutine addicts.

Sadly, I have been pumped up falsely with hope on hearing that Denver might actually have a rare Poutine spotting. This guide explains this culinary art crime / food bomb, and dares you to grab it next time you get to quebec...and kills the myth that you can find it in Denver.

poutine a la wikipedia

Poutine (Quebec French pronunciation putsɪn (help·info)) is a dish consisting of French fries topped with fresh cheese curds
and covered with gravy and sometimes other additional ingredients. The
freshness of the curds is important as it makes them soft in the warm
fries, without completely melting. It is a quintessential Canadian comfort food, especially but not exclusively among Québécois.

Poutine is a fast food staple in Canada; it is sold by many fast food chains (such as New York Fries and Harvey’s) in the provinces, in small diners and pubs,
as well as by roadside “poutine trucks” and “fries stands,” commonly
known as “casse-croûtes” in Quebec. International chains like McDonalds¹, A&W², KFC and Burger King³ also sell mass-produced poutine across Canada, especially in Quebec.

Mead Street Station

3625 W 32nd Ave, Denver, CO 80211

Well one of the owners is from Montreal, and they have “poutine” on the list, but it’s a pretty nasty variation. Clearly a variation created by those used to south of the border cuisine. Avoid!

Pool Room Redux (My Fav)

The montrealpoutine.com site editor captures it well, is all it’s dive bar nastiness…

“Located near the music halls, the street
outside is strewn with passed-out bodies, an area of town for
over-the-top revelry.

That aside, the poutine (large, $3.75) was a typical casse-croute
one. The fries, it should be said, were outstanding - well above a
typical casse croute fries - and probably do well on their own. When
the cook piled on mounds and mounds of cheese curds, and about a ladel
and a half of light-brown sauce, a minor chord struck: too high of
cheese to sauce ratio, the fries were barely wet. But, after waiting
a few minutes (while I was distracted elsewhere) the platter had
successfully melted into the required glom, always a good sign when a
poutine maker knows how sauce the hot needs to be. The Pool Room
serves a useful poutine, perfect for the end of a head-bashing,
beer-soaked night.”

burp.