Poutine at Gargoyles - yum!

[yumyum]

I don't know guys -- the bar area is always so busy I'm reluctant to share this tip, but the Poutine on the bar menu at the moment is delicious.

Start with their crispy fries (sorta chunky wedges -- not my favorite in town, but very good in this preparation) and add rich beefy gravy made from a real demi-glace, top with crumbled cojita cheese and melt it all together. My only complaint is it's a tad pricey -- $6 for a smallish dish, although definitely enough to share if you're also having a burger and the escargot special, like we were. Definitely high quality and definitely finger-licking good.

** disclaimer, I've only ever had basic roadside diner - style poutine on the way up to PEI, and this is an altogether fancier version so purists might object.

[yumyum]

Good article in the Globe about Poutine at Gargoyles. I recently got back from Montreal, and I still prefer the down and dirty truck-stop version but I dig what Jason's doing.

http://www.boston.com/ae/food/article...

[hiddenboston]

Mmmm, three of the five food groups (potatoes, gravy, cheese) all wrapped up into one neat dish. Sign me up! Gargoyle's, here I come!

[kittychow]

Went to Gargoyles for the first time last week and started with the Poutine. I couldn't get enough! Finger lickin' good indeed. :)

[skokefoe]

I tried them last night with my burger there (instead of the included fries). Not quite the traditional style I'm used to, but very good nonetheless. The cheese was good, but definitely not as melted (or in as great a quantity) as the usual curds. The gravy seemed more absorbed into the fries - not big dollops of it strewn throughout - and tasted excellent.

Great food, but not very good service last night, unlike what I've had there in the past. I will still return and hopefully the poutine (aka "gravy cheese fries") will still be on the menu.

[yumyum]

Yeah, like I said, it's not truckstop poutine -- but it's mighty tasty anyhow. And you know what, you're not the only one who isn't a big fan of the service lately. Were you at the bar?

If you want to drool over real downhome poutine money-shots (aka foodporn), check out Jim Leff's chowtour in Montreal. I can't WAIT to get up there in July.

[skokefoe]

Yep, we were a table of four seated in the front bar section. It probably took 15-20 minutes after we were seated to even get our drink order in. No servers were in sight for most of that time - maybe over-busy in the back section? Luckily the busing staff was on top of its game so at least we had water and bread.

[yumyum]

Ah. I'm usually bellied up to the bar where Paul or Maureen wait on you. Sorry about the poor service at the bar tables. That's annoying.

[Bostonbob3]

I still haven't had poutine in Boston that makes it with cheese curd instead of crumbled cheese or cheese sauce. Cheese curd is the authentic way, right you Canucks out there?

[yumyum]

I'm not a canuck, but yes, cheese curds are the traditional. I was surprised at how good the cotija was -- it's a crumbly mexican cheese with just the right amount of tanginess to cut the fries and gravy.

[The Chowhound Team]

We've moved a discussion about traditional poutine to the General Topics board at http://www.chowhound.com/topics/374476