December 08, 2010 | by by irina grechko | Food & Drink News
It was not long ago that poutine was seen as a source of embarrassment for the French Canadians and their cuisine. Rejected once by the more ‘refined taste buds’, these French fries topped with cheese curds and brown gravy have not only made a comeback in Québec City and Montréal as the unofficial national dish, but are now becoming a staple readily embraced by Bostonians.
The Gallows offers a four-way take on this drunk fast food: simple, fall (vegetarian), foie gras and out of control (daily changing) poutine.
All Star Sandwich Bar and The Beehive have taken a more classical and simple approach to poutine offering it as their side dish while Harvest offers it with chicken velouté sauce (argued by some as the classic and original sauce) and bacon at their bar.
Poutine has most recently crossed over into fine-dining at the French-inspired Foundry on Elm where it is served alongside dishes like pork belly confit and steak frites. Only the uninitiated can reject this Canadian comfort.
We go behind-the-scenes with Brazillian-American stunner.